Photey waro Pulao

1. 1
   prep · ~15 min

   Wash and soak the rice.

   1.Wash gobindobhog rice in 2-3 changes of water until water runs almost clear.

   2.Soak in fresh water for 15 minutes, then drain completely in a colander.

   TIPDrain the rice really well — carrying extra water into the pot will make the pulao mushy. Spread it on a plate for 5 minutes if needed.
2. 2
   saute · ~2 min

   Fry the cashews and raisins in ghee.

   1.Heat ghee in a heavy-bottomed pan over medium-low heat.

   2.Add cashews and fry until light golden, about 1 minute.

   3.Add raisins and fry until they puff up, about 30 seconds.

   4.Remove with a slotted spoon and set aside for garnish.

   TIPKeep the heat gentle — cashews burn fast. Remove them the moment they start changing color.
3. 3
   temper · ~1 min

   Bloom the whole spices.

   1.In the same ghee, add bay leaves, crushed cardamom, cinnamon, and cloves.

   2.Stir for 30-40 seconds until the spices release their aroma and sizzle gently.
4. 4
   saute · ~1 min

   Add ginger paste and cook briefly.

   1.Stir in ginger paste and sauté on low heat for about 45 seconds until the raw smell disappears.

   2.Be careful not to let it stick or burn.

   TIPAdd a splash of water if the ginger starts sticking to the bottom.
5. 5
   saute · ~2 min

   Sauté the drained rice grains.

   1.Add drained rice to the pan and gently sauté for 2 minutes.

   2.Stir lightly, coating every grain with ghee and spices — the grains will turn slightly translucent at the edges.

   3.Add salt and sugar, stir once.

   TIPGentle folding only — broken grains release starch and turn the pulao sticky. Use a silicone spatula or light hand with a spoon.
6. 6
   simmer · ~17 min

   Add water and cook the pulao covered.

   1.Pour in 4 cups of hot water and bring it to a boil over high heat.

   2.Once boiling, cover the pan with a tight-fitting lid and reduce heat to the lowest setting.

   3.Simmer undisturbed for 12-14 minutes until all water is absorbed and grains are fluffy.

   4.Turn off the heat and let it rest, covered, for 5 minutes.

   TIPDo not lift the lid while it cooks — the steam is what finishes the rice. You will hear a gentle 'hisss' sound from a well-sealed lid.
7. 7
   mix · ~1 min

   Fold in the kasundi and fluff.

   1.Open the lid and let the first puff of steam escape.

   2.Spoon dollops of kasundi mustard over the hot rice.

   3.Using a fork, gently fluff the rice from the bottom, folding the kasundi through — the rice absorbs the sharp heat of the mustard beautifully.

   4.Sprinkle the reserved fried cashews and raisins on top.
8. 8
   serve

   Serve immediately while hot.

   Transfer to a serving dish and serve hot alongside begun bhaja or a simple side of mango pickle and papad.

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