Zarda / Zafrani pulao

Ingredients:

• 250 grams Gobindobhog rice*, Basmati rice or any other long grain rice
• 1 small onion (finely chopped) 
• 1 medium clove of garlic (finely chopped) 
• 1/4 tsp. shahi jeera (imperial cumin) 
• 10-12 cashew nuts 
• 10-12 raisins 
• Few almond 
• 2 green cardamom 
• 2 clove 
• 1/2" cinnamon stick 
• 1 mace (javitri) 
• 1/2 tsp. nutmeg (jaiphal) 
• 1 1/2 tbsp. sugar 
• Few strands of saffron (soaked in 50 ml warm milk) 
• 50 grams ghee (clarified butter) 
• A pinch of turmeric powder 
• Salt to taste 
• 500 ml water or as needed 

Making Procedure:

Wash the rice twice or till the water runs clear, drain the water and marinate with a pinch of turmeric powder; then spread the wet rice on a dry paper for 30 minutes.

Heat ghee into a pan or kadai. Add shahi jeera and chopped onion, fry it for a minute. Add chopped garlic and fry it for 30 seconds.

Then add rice, fry for 3-4 minutes on low medium heat. Add cinnamon, cardamom, clove and fry for a minute.

Add water, cashew, raisins, salt and sugar. stir and mix it well. Cover with lid and cook for 5 minutes on low heat. Remove lid and pour saffron milk into it.

Now cover with lid and cook it again on low heat until the rice is done.

Garnish with few cashew, almond, raisins and Serve hot.

Note:- * Tastes best with Gobindobhog rice.