Kaju Kismis Pulao

         Pulao is a sweet rice dish that is taken widely by people across India. This is a common dish cooked in almost all occasions.Here I will be talking about a flavour of Pulao which is eaten in Bengal and this goes best with rich mutton/chicken curry.It can be cooked with vegetables too but I have used dry fruits only.

        This is one of the easient recipes but yet turns out to be good every time.That is why everytime I have a get together in my home , I prefer to cook this one.

How to Cook

Ingredients:

Basmati rice - 2 cups

Turmeric Powder - 1tsp

Salt - 1tsp

Sugar - 2/3 tsp

Kaju - 50 gms

Kismis - 50 gms

Whole garam masala spices (Cardamom - 3/4, Cinnamon - 1,Cloves 4/5)

Cooking:

• Wash the basmati rice thoroughly.
• Fill a handi/big pot with water and heat to boil.
• Place the basmat rice , turmeric powder and salt in the water.
• Cook the rice until it is almost done but not fully.
• Drain the water from the yellow colored rice and keep aside.
• Wash the dry fruits - kaju/kismis with water and keep them aside.
• Now take an empty pot and heat ghee and vegetable oil.
• Place bay leaves and whole garam masala (cardamom, cinnamon, cloves) into the oil.
• Wait for few seconds until you start getting a rich aroma of spices.
• Pour the rice over it and mix well with the spices and oil/ghee.
• Mix with kaju , kismis, sugar and salt.
• Cover the pot with the lid and cook for about 5-8 mins until rice is fully cooked.
• Give a standing time for about 10 mins before you serve.

Notes:

• Use vegetable/corn oil only , this does not taste good with mustard oil.
• Use of few drops of rose water can also increase the aroma - but this may not be preferred by all. 
• Be gentle while mixing the rice with spices and dry fruits - otherwise this will break the rice grains.