Misti Polao

polao-mutton curry

Ingredients :

• Gobindobhog rice : 2 cups
• Cashew nuts :10-12
• Raisins : 14-15
• Jeera powder : 1/2 tsp
• Ginger paste : 1 tbsp
• Yellow food color : 2-3 drops
• Salt to taste
• Garam masala powder : 1 tsp
• Cloves : 4-5
• Bay leaves : 2 medium
• Sugar : 4-5 tbsp
• Ghee : 4-5 tbsp
• Warm water : 4 cups

Procedure :

1)  Wash and soak rice in water for 30 minutes.Drain the rice completely
      in a strainer after 30 minutes of soaking.
2)  In a bowl take soaked rice ,jeera powder,ginger paste,yellow food
     colour,salt ,cloves, garam masala and mix well.
3)  Heat a big heavy bottom vessel and add ghee.
4)  Tamper with bay leaves and then add rice. Cook in medium heat
     for 6-7 minutes .
5)  Add cashew nuts and raisins . Mix well.
6)  Mean while boil 4 cups of water in another pan .
7)  Add the boiling water to the rice.
8)  Bring heat to medium-low heat and cover the pan with lid and cook
     till big bubbles begin to form in 2-3 minutes.
9)  When the rice is 80% cooked, add sugar and cook till there is no
      visible water.
10) Turn the heat to low , do not open the lid and cook for another
       10 -12 minutes.
11) Now turn off the heat and fluff the rice with spoon and cover the
      pan for atleast 5-6 minutes.
      Serve hot with mutton kosha ,chicken curry or macher kalia.