Ghee Polao

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 1 tablespoon ghee
• 1 bay leaf
• 2 cloves
• 1 cinnamon stick
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 onion, chopped
• 1 green chili, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon salt
• 1/4 cup raisins
• 1/4 cup cashew nuts, roasted and chopped

Instructions:

1. Heat the ghee in a large pot over medium heat. Add the bay leaf, cloves, cinnamon stick, cumin seeds, and fennel seeds. Fry for a few seconds until fragrant.
2. Add the onion and green chili and cook until softened.
3. Add the ginger-garlic paste and cook for a minute more.
4. Add the turmeric powder, coriander powder, garam masala, and salt. Cook for a minute more.
5. Add the rice and stir to coat with the spices.
6. Add 2 cups of water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through and all the water has been absorbed.
8. Stir in the raisins and cashew nuts.
9. Serve hot.

Tips:

• For a richer flavor, you can use ghee instead of oil.
• If you don’t have raisins or cashew nuts, you can omit them.
• You can also add other vegetables to the polao, such as carrots, peas, or potatoes.
• Serve the polao with a curry or chutney.