Kanika

Instructions

1. Rinse 75 g of gobindobhog rice in three or four changes of cold water, handling it lightly so the fragile grains do not break, until the water runs clear. Cover with cold water and soak for 20 minutes, then drain in a sieve for 5 minutes so the grains are damp but not wet.
2. Melt 1 tbsp of ghee in a small heavy-based pan or kadhai over a medium-low heat. Fry 8 g of halved cashews for about 1 minute until pale gold, then add 8 g of raisins and fry a further 20 seconds until they swell. Lift both out with a slotted spoon onto a plate.
3. To the same ghee add 2 cracked cardamom pods, 2 cloves, the 2 cm piece of cinnamon and 1 bay leaf. Let them sizzle for 30 seconds until fragrant, keeping the heat low so the spices perfume the ghee without darkening.