Ma's Special Pulao

Ma makes this special Bengali pulao that is to die for. Although easy to cook, the simple, delicate flavours come together beautifully, resulting in a pulao that tastes just out of this world.

Ingredients

1.5 cups of rice

Salt to taste

Sugar to taste (about a pinch)

Pinch of turmeric
Ghee to cook

Garam masala (about 2 cardamom, 2 cloves and an inch long stick of cinnamon)

Tej patta (bay leaf) - 1 

Dry fruits like raisins, cashews and almonds (optional, but strongly recommended!)

Peas (optional)

Method

1. Wash and drain rice of excess water (we don’t need to soak the rice). 
2. Spread out the rice on a plate and mix in some salt, sugar and a pinch of haldi. Leave for 15-20 minutes. 
3. Lightly saute the dry fruits (if using) in some ghee and set aside. 
4. In the same ghee, add the garam masala and tej patta. 
5.  Let the garam masala crackle, and add the rice.
6. Cook for about 5 minutes till the rice is a little brittle. At this point, you must ensure that the rice is not browned or cooked.
7. Add boiling water (double the quantity of rice) and peas (optional) and cook till almost all the water is absorbed and steaming holes appear in the rice. 
8. Switch off the flame and cover for half an hour. (This is an important step since the rice cooks slowly in its own steam, giving a delicious flavour.)
9. In case it looks a little uncooked, add some water and cook again, uncovered, till done. 
10. Garnish with dry fruits and serve.