Bengali Pulao, Kishmish Kaju Pulao, Cashew Raisin Rice

• Produce

  • 1 Onion, very thin
  • 1 handfuls Raisins

• Baking & Spices

  • 3 Cardamom pods
  • 3 Cloves
  • 2 pinches Saffron
  • 1 tsp Salt
  • 1 Stick cinnamon
  • 2 tsp Sugar

• Nuts & Seeds

  • 1 handfuls Cashews

• Dairy

  • 2 tbsp Ghee

• Other

  • 2 cups Basmati
  • ½ tsp saunf

Found on whitbitskitchen.com

Description

Ingredients

• 2 cups basmati
• 1 onion, sliced very thin
• 1-2 handfuls of cashews
• 1-2 handfuls of raisins
• 1 tsp salt
• 2 tsp sugar
• 2 tbsp ghee, if Vegan just use oil
• 1 stick cinnamon
• 3-4 cloves
• 3-4 cardamom pods
• ½ tsp saunf
• a couple pinches of saffron

Directions

• In the rice cooker, add the rice and appropriate amount of water, and soak for 20 minutes.
• While the rice is soaking, heat the ghee in a pan.
• When the ghee is hot, add cardamom, cinnamon, cloves.
• Once those crackle, add the onions.
• Saute until translucent.
• Add the cashews. Stir, reduce heat.
• Saute till onions are nice and golden and cashews are golden brown.
• Add the raisins. Stir until raisins become plump.
• Add the saunf and stir.
• Turn off heat.
• By now the rice should be soaked. Take a cup or small container, and take out a little bit of the water. Add the onion mix, along with salt and sugar. Stir everything together in the rice cooker. Sprinkle the saffron on top of the mixture, and close the lid. Cook on appropriate setting.