Kaju Kismis Pulao

I am a foodie. It makes me feel good about myself. When I feel down I start cooking or eating. I sometimes think, do I have obsessive eating disorder? Hopefully I am wrong.... Anyways, Back to the point now... Pulao has always been a favorite among the Bengalis or Bongs. Poila Baisakh (Baisakhi) is a festival among the Bengalis. So I thought of celebrating it a couple of days early... Hence, Kaju kismis pulao, Kosha mangsho (dry Indian chicken curry) and desserts. The recipe of pulao was long due actually. So when I got some good photos yesterday I decided to share it...

Ingredients-

• 300 gms Basmati rice
• 50 gms Cashew
• 50 gms Raisin
• Pinch of Salt
• 8-9 tsp Sugar
• 5-6 whole cardamom
• 2-3 strands of Cinnamon
• 5-6 pieces cloves
• 2 Tbsp Ghee
• 2 tsp Keora water
• Pinch of yellow food color (you can also use pinch of turmeric)

Method-

• Wash the rice a few times and drain properly.
• Take 1 Tbsp Ghee and mix it with the rice.
• Keep it aside for 10 minutes.
• Take a microwave safe deep casserole.
• Heat the Ghee in microwave for 1 minute in 100% power.
• Put the cinnamon, clove and cardamom in the hot ghee.
• Put the bowl in microwave again for another 1 minute in full power.
• Mix the rice, raisin, cashews well with the hot ghee, cardamom, cinnamon and clove.
• Mix the sugar and salt in it well.
• Mix the food color/turmeric properly.
• Pour the Keora water in it.
• Pour water in it.
• Cover the casserole partially.
• Set the microwave in 60% power.
• Set the timer for 10 minutes.
• Put the casserole in it and start.
• After 10 minutes, change the microwave  power to 100%.
• Set the timer for another 8-10 minutes.
• This time, your Pulao will be ready. The aroma might attract many people....
• Serve the pulao hot with veg or non veg gravy dishes.