Basanti pulao is a traditional Bengali recipe made specially for festivals or special occasions.
Wash the rice and soak in enough water for 30 minutes.
Heat ghee in a pan.
Add raisins and cashew nuts and fry until golden brown.
Add cardamom, cloves, cinnamon stick and bay leaf and fry for a few seconds.
Drain the rice and add it in the pan.
Add water, sugar and saffron.
Simmer the heat to low.
Cook the rice until all the water is absorbed and the rice is cooked.
Remove the pan from heat and let the rice rest for 5 minutes.
Fluff the rice gently with a fork.
Garnish with slivered almonds and pistachios and saffron strands.
Use any other short grain fragrant rice if gobindobhog is not available.