Basanti pulao

Step 1: Wash 10 ½ oz gobindobhog rice (or other short-grain fragrant rice) gently in 3–4 changes of water until it runs nearly clear. Drain and spread on a clean cloth to dry for 30 minutes.

Step 2: Heat 4 tbsp ghee in a heavy pan over a medium-low heat. Fry 1 ⅜ oz cashews for 1–2 minutes until golden, add 1 oz raisins for 20 seconds until they puff, and lift both out.

Step 3: Add 2 bay leaves, 4 green cardamom, 1 ⅝ in cinnamon stick and 4 cloves; when the cloves swell and the ghee smells spicy, add 1 tsp ginger paste and stir for 30 seconds.

Step 4: Add the dry rice and ½ tsp ground turmeric and fry over a medium heat for 3–4 minutes, stirring gently, until every grain is coated, turns opaque and smells nutty.

Step 5: Add 3 tbsp sugar, 1 tsp salt and 2 ½ cups hot water and bring to the boil. Cover tightly, turn the heat to its lowest and cook for 12 minutes. Common mistake: stirring the rice once the water goes in; gobindobhog is soft and turns mushy.

Step 6: Turn off the heat. Sprinkle the cashews, raisins, 1 pinch saffron threads and ½ tsp rose water or kewra water (if using) over the top, cover again and leave for 10 minutes. Fluff with a fork and serve.