Ingredients

• 500 g - basmati rice
• 10 g - sultana (small seedless raisin)
• 10 g - cashew nuts
• 1 piece -cinnamon (1 inch)
• 3 - 4 - cardamom (green)
• 4 - 6 -cloves
• 2 - cardamom (brown)
• 1 piece - jaitri (mace) (1 inch)
• 1/2 - nutmeg (jaifal)
• 1/2 tsp - saffron (keser)
• 2 - bay leaf (tej patta)
• 1/4 tsp - turmeric powder
• 100 g - sugar
• 4 - 6 tbsp - ghee
• Salt
• 1 tsp - garam masala

How to Make Kanika Pulao

• Wash rice and drain it.
• Add turmeric powder and dry in a flat container for 1 hour.
• Add ghee in a pan and fry sultana and cashew nuts and keep aside.
• In the same pan, add tej patta and the cardamoms.
• Now add dry rice into it, fry for 5 minutes.
• Add hot water to it (water should be double the amount of rice).
• Add sugar, salt and cover it.
• Cook it on low flame.
• When rice is half done, add fried sultana and cashewnut.
• Grind jaitri, jaifal, clove and cinnamon together.
• Add saffron and ground masala to the dish.
• Serve hot.