Wash rice thoroughly( washing gets rid of excess starch) and strain it.
Afterthat spread out and leave it to air - dry.
Transfer to a mixing bowl.
Add ghee( hold back 5 gm to fry cashews), cardamoms, cinnamons, bay leaves, cloves, turmeric powder and finely chopped ginger with rice.
Mix them well. Mix until rice is well coated with ghee and spices.
Allow it to rest and covered for 1 hr.
Boil 6 cups of water.
Fry split cashews with the rest ghee.
Fry on low heat until lightly coloured.
Add rice with cashews.
Fry it on medium heat and stirring frequently for 5-6 minutes ( frying the rice enhances its flavour)
Fry until the appearance of the rice turns from glassy to opaque.
Add raisins and fry with it for 2-3 minutes.
Add hot water ( amount of water is important. Too much water can mush and too little can burn the bottom of the pan)
Add salt as per taste.
Cover it and cook for 10 - 15 minutes on low flame.
Slit green chillies.
Rice should be cooked but firm.
Add suger ( it is a sweet polao)
Add green chillies.
Strir carefully to avoid breaking the rice ( use ' fold-and-rotate motion)
Steam agoin on low flame for 5 minutes.
After that polao is ready.
Serve it atleast 30 minutes later.
Resting the polao will also make it fluffier and salt-sugar permeated throughout and any excess moisture can absorbe within 30 minutes.
Now yellow rice / polao is ready to be served.
Serve with chicken or mutton kosa, Mutton Rogan Josh.
