निर्देश

• 1 - Rinse and soak rice:
  Wash basmati rice in cold water until clear. Soak for 20 minutes and drain well before cooking.
• 2 - Prep saffron and nuts:
  Soak saffron in warm milk. Roast cashews in a pan with 1 tbsp ghee; set aside with drained raisins.
• 3 - Temper spices:
  In a heavy-bottomed pot, heat 2 tbsp ghee on medium. Add cardamom pods, cloves, cinnamon, and bay leaf. Sauté until spices release aroma.
• 4 - Sauté rice:
  Add soaked rice to the pot. Gently stir, frying rice with spices for 3 minutes so the grains turn glossy.
• 5 - Add water and cook:
  Pour in 400 ml warm water and salt. Bring to a simmer, cover, and cook on low heat until water is absorbed and rice is fluffy.
• 6 - Mix honey & saffron:
  Drizzle honey, saffron milk, roasted cashews, and raisins into hot rice. Gently fluff rice with a fork to mix evenly.
• 7 - Rest and Serve:
  Let the pulao rest covered for 5 minutes. Garnish with lemon zest and mint leaves before serving.