Jaipuri Pulav / Rajasthan Special

Rajasthan is the state that oozes its age long tradition even today. The language, culture, food all speak volumes about its glorious past. Predominantly their food consists of sun dried items in the vegetarian category. This is because of the lack of fresh vegetables round the year. Now things have changed all over India and everyone gets everything easily with the help of importing of missing goods. However the cuisine that got developed would push you to try some unusual food types. I initially wanted to make the ker sangri vegetable which I absolutely love. However my first few attempts were a bit downer as they didnt quite taste like what I had eaten at the Rajasthani thali house which is famous for this dish. I have not given up my hunt for the most authentic recipe but until I do that, I will share the Jaipuri pulav. This is a rich and elegant rice dish that goes very well with gatta kadhi.

Ingredients
2 cups basmati rice
1 bay leaf
1 tspn black pepper
1 inch cinnamon
2-3 cloves
2 -3 green cardamom
1 onion finely sliced
1 tbsp roughly chopped cashew nuts
1 tspn cashewnut paste
1 tspn garam masala
1 tbsp raisins
2 tbsp Clarified butter/ ghee

Method
1) Soak the washed rice for 15 - 20 min in water.
2) In a nonstick deep pan, heat the ghee.
3) Add the bay leaf, cloves,pepper cinnamon, cardamom and saute till you can smell the aromas
4) Add the chopped onions and saute it further.
5) Add the cashew nut paste. Saute till it is well mixed
6) Quickly add the drained rice 
7) Add 4 cups of water, salt and stir well.
8) Cover and let it cook till the rice is done
9) Now uncover. Add the cashews and raisins.
10) Sprinkle some garam masala on top.

Serve with a gravy or kadhi of your choice.