Firstly, in a bowl take 1 cup rice and soak for 30 minutes. Traditionally, Bengali Pulao is made with Gobindobhog Rice. However, you can use any short-grain rice or basmati rice.

Drain off the water and transfer to the plate.

Add 1 tsp ginger paste, ½ tsp turmeric, ½ tsp garam masala and 1 tbsp ghee.

Mix gently, making sure the spices are well coated in the rice.

Now in a large kadai heat 2 tbsp oil, 1 tsp ghee.

Add 1 bay leaf, 4 pods cardamom, 5 cloves, 1 inch cinnamon, 2 tbsp cashew and 2 tbsp raisins.

Roast on low flame until the cashews turn golden brown.

Add in soaked rice and cook for 2 minutes. Make sure not to break the rice grains.

Once the rice turns shiny, add ¾ tsp salt and 2 cup water.

Mix well, cover and simmer for 10 minutes.

After 10 minutes, mix gently, and you can see the rice would be half cooked.

Now place 6 chilli and ¼ cup sugar.

Cover and simmer for 10 more minutes, or until the rice is cooked well.

Remove the kadai from the heat and let the rice rest for 5 minutes before serving.

Finally, enjoy Basanti Pulao with Kosha Mangsho (Bengali Mutton Curry) or any spicy veg curry.