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Gondhoraj, the king of lemons, when added to Banshkati or Basmati rice makes for a unique pulao. Madhushree Basu explains, “A light, fragrant Gondhoraj ghol pulao that perfectly balances citrus, spice ...

Carefully pour in the rice and let cook for about 10 minutes until the water completely evaporates. Wrap a tight-fitting lid with a clean kitchen towel and place it securely on the pot.

For the pulao: 150g ghee. 4 cloves. 3 bay leaves. 1 large cinnamon stick. 2 onions, thinly sliced. 2 tbsp garlic paste. 2 tbsp salt. 500g diced boneless lamb. 3 tbsp garam masala. 100ml hot water ...

Wash the rice well, drain and keep aside to dry. Transfer the rice into a mixing bowl. Add 1 tsp of the ghee, ½ tsp of the salt, garam masala powder, ginger, turmeric powder.