Soak the rice in water for 30 mins. Drain and air dry it. Be very careful during washing so that not to break the grains.

Marinate the dried rice with 2 teaspoons of turmeric powder, salt to taste, 2 teaspoons of garam masala powder and ghee for half an hr.

Heat white oil or ghee in a pan

Add the whole garam masala, cashew and raisins. Once the cashews turn golden and the spices begin to crackle, add the rice.

Fry the rice till it becomes aromat.

Add sugar to taste. The Pulao should be on the sweeter side so put more sugar than usual. I have put 4 teaspoons of sugar.

Add Peas.

Add the water and boil it on high flame for about 5 mins.

Once the water at the top dries out a little beat, cover and simmer for 15 minutes or till the rice gets cooked

Once the rice has become tender, open the lid and stir it very carefully not to break the grains.

Add 2 teaspoons of garam masala, rose water, dissolved saffron and ghee. Mix them thoroughly with the rice.

Serve warm.