Saffron Pulao (জাফরানি পোলাও)

 "জাফরানি পোলাও" (Saffron Pulao) is a fragrant and flavorful rice dish commonly made with saffron, which imparts a beautiful golden color and rich taste. Here's a recipe for preparing this delicious dish:

### Ingredients:

- **Basmati rice**: 1 cup

- **Saffron strands**: A small pinch

- **Warm milk**: 2 tablespoons

- **Ghee (clarified butter)**: 2 tablespoons

- **Cumin seeds**: 1 teaspoon

- **Green cardamom**: 3-4 pods

- **Cloves**: 2-3

- **Cinnamon stick**: 1-inch piece

- **Bay leaf**: 1

- **Onion**: 1 large, finely sliced

- **Green chilies**: 1-2, slit (optional)

- **Cashew nuts**: 10-12

- **Raisins**: 10-12

- **Salt**: To taste

- **Water**: 1.5 to 2 cups (depending on rice type and desired consistency)

- **Chopped coriander leaves**: For garnish

### Instructions:

1. **Soak Rice**: Wash the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2. **Prepare Saffron Mixture**: Soak the saffron strands in warm milk and set aside.

3. **Cook Spices**: Heat ghee in a large pan or pressure cooker over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.

4. **Fry Onions**: Add the sliced onions and cook until they turn golden brown. If using green chilies, add them now.

5. **Add Nuts and Raisins**: Stir in the cashew nuts and raisins. Cook for a couple of minutes until the nuts are slightly golden.

6. **Cook Rice**: Add the soaked and drained rice to the pan. Stir gently to mix the rice with the spices and onions.

7. **Add Water and Salt**: Pour in the water and add salt to taste. Stir and bring to a boil.

8. **Simmer**: Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for about 15-20 minutes or until the rice is tender and the water is absorbed. If using a pressure cooker, cook for 1 whistle and then turn off the heat.

9. **Add Saffron Milk**: Once the rice is cooked, gently fluff it with a fork. Drizzle the saffron milk over the rice and cover the pan again for a few minutes to allow the saffron flavor to infuse.

10. **Garnish and Serve**: Garnish with chopped coriander leaves. Serve hot as a side dish or with a curry.

Enjoy your aromatic and colorful Saffron Pulao!