how to make luscious basanti pulao 
The Gobind bhog rice (a special type of aromatic rice available in West Bengal) is fried with gawa ghee(cow ghee) and whole garam masala and cooked with nuts and resin which makes a very aromatize flavored rice, and this is how to make luscious basanti pulao/traditional Bengali sweet pulao.
Author: Abhijit Mukhopadhyay
Course: Main Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings: 3-4 Persons
Ingredients
2 cups Govind Bhog Rice
Peanuts (1/2 cup, soaked in for 30 minutes and take out the skin)
Raisins (1/2 cup, soaked in for 30 minutes)
Cinnamon Stick (Dalchini) 2 inch
Cardamom (Elaichi) Pods/Seeds -4
Cloves (Laung) -4
Bay leaves (tej patta) -4
Saffron-6-8 strands
Salt-3/4th tsp
1 teaspoon Turmeric powder (Haldi)
1 tablespoon Sugar
gawa ghee-4 tablespoons
how to make luscious basanti pulao
Soak the rice in a pot full of water for about 30 minutes.
Meanwhile, heat ghee in a hard-bottomed pan, then add cardamom, cinnamon stick, bay leaf, and cloves to the pan and fry for a minute.
Now drain the rice and add it to the pan and mix it with ghee and spices for 2 minutes then add turmeric powder and mix it well again for 2 minutes.
Add nuts and resin.
Pour 2 cups of water, saffron, salt and sugar and cover the lid with low flame, In between uncover and keep stirring, otherwise the it may burn. 
Remove from heat.
Garnish it and serve hot with kosha murgi or raita.