Step-by-Step Recipe:

1. Soaking the Rice:

• Take 1.5 cups of banskathi rice, wash it thoroughly, and soak it in water for 20-30 minutes. Drain and set aside.

2. Sautéing the Vegetables:

• In a frying pan, heat 1 tablespoon of ghee or oil.
• Lightly sauté the diced carrots, potatoes, green peas, and cauliflower florets until they are partially cooked. This enhances the flavor and texture of the pulao.
• Remove and keep aside.

3. Tempering the Spices:

• In a separate large pan or heavy-bottomed pot, add 1 tablespoon of ghee or oil.
• Add cinnamon stick, cardamom, cloves, bay leaves, and cumin seeds.
• Sauté until the spices release their aroma.

4. Cooking the Rice:

• Add the sliced onion to the pan and sauté until golden brown.
• Add 1 tablespoon of ginger-garlic paste and stir for a minute until the raw smell disappears.
• Now add the drained banskathi rice and mix gently to coat the rice with the ghee and spices.

5. Adding Vegetables and Water:

• Add the sautéed vegetables back into the pan.
• Mix well and then add 3 cups of water, salt, and sugar (if using).
• Cover the pan with a lid and cook on medium heat until the rice is cooked through and all the water is absorbed.

6. Garnishing:

• Once the rice is fully cooked, sprinkle 1/2 teaspoon of garam masala powder on top.
• Garnish with fried cashews and raisins for a rich and festive touch.

7. Serving:

• Fluff the pulao gently with a fork and serve hot.