Active Time

　　15 minutes

　　Total Time

　　32 minutes

　　Rice isn’t just a side dish in Bangladeshi cuisine, it’s what carries the entire meal. From khichuri to biryani, it takes many forms, but on Eid, the classic plain pulao adorns the table. Although this dish is usually made on special occasions, the cooking process isn’t all that elaborate. Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to become an elegantly fragrant base for kormas and curries. But for me, it’s best served with another quintessential celebratory dish called Biye Barir Murgi Roast (Bangladeshi Wedding Roast Chicken).

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What you’ll need

　　Chevron

　　Chevron

　　Ghee

　　$11 At Amazon

　　Indian Bay Leaves

　　$6 At Amazon

　　Green Cardamom Pods

　　$13 At Spicewalla

　　Cloves

　　$5 At Amazon

　　

Ingredients

4–6 servings

　　1 cup whole milk

　　⅓ cup ghee

　　1 small onion, thinly sliced

　　1 2" piece ginger, peeled, finely grated

　　1 1" piece cinnamon stick or ¼ tsp. ground cinnamon

　　3 garlic cloves, finely grated

　　2 Indian bay leaves or other bay leaves, preferably fresh

　　5 green cardamom pods

　　8 whole cloves

　　2 cups basmati rice, rinsed until water runs clear, drained

　　2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

　　¼ cup unsalted roasted cashews, coarsely chopped

　　Handful of golden raisins (for serving; optional)

　　

Step 1

Bring 1 cup whole milk and 1¾ cups water to a simmer in a medium saucepan over medium heat. Reduce heat to low; cover and keep warm.

　　

Step 2

Melt ⅓ cup ghee in a medium Dutch oven or other heavy pot over medium heat. Cook 1 small onion, thinly sliced, stirring often, until golden brown, 8–10 minutes. Using a slotted spoon, transfer to paper towels; let drain.

　　

Step 3

Combine one 2" piece ginger, peeled, finely grated, one 1" piece cinnamon stick (if using ground cinnamon, do not add here), 3 garlic cloves, finely grated, 2 Indian bay leaves or other bay leaves, preferably fresh, 5 green cardamom pods, and 8 whole cloves in same pot and cook over medium heat, stirring, until spices are fragrant, about 30 seconds. Add 2 cups basmati rice, rinsed until water runs clear, drained, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt (and ¼ tsp. ground cinnamon if using); stir to coat. Cook, stirring, until rice is slightly toasted at the edges and smells fragrant, 1–3 minutes. Pour in warm milk mixture, stir to combine, and bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender, 12–15 minutes. Remove from heat and let sit (still covered) 5 minutes.

　　

Step 4

Top with ¼ cup unsalted roasted cashews, coarsely chopped, and a handful of golden raisins (if using) just before serving.