Basanti Pulao

This polao is made with fragrant Gobindobhog rice, known for its short grains and delicate aroma, though basmati can be used as a substitute.

The rice is cooked in ghee, which gives it a rich, buttery flavor, along with a mix of spices such as cinnamon, cardamom, cloves, and bay leaves for warmth. A hint of turmeric or saffron is added to give the dish its signature golden-yellow hue. Cashews and raisins are lightly fried in ghee and added to the rice, providing a sweet, nutty flavor and a delightful texture.