Soak the rice in water for 10 minutes, drain it and keep aside.
Heat a tbsp of ghee in a pressure cooker and add the bay leaf, cardamom, cloves and add soaked rice.
Fry gently till the moisture absorbs.
Add the blended hung curd mix and required salt to the rice and mix well.
Close the pressure cooker and put on the weight and cook the rice in a medium flame for 5 to 10 minutes.
After 10 minutes allow the pressure to release and open the lid and gently mix the pulao with the help of the fork.
Fry the cashews in the remaining one tbsp ghee to golden colour.
Hung curd pulao is ready to serve.
Serve hot with any accompaniments as you wish.
