Wash and drain the rice, keep aside
Add 1 cup of water to the yogurt, stir in the gondhoraj lemon juice, whip well, ensure there are no lumps. Keep the gondhoraj ghol aside.
Heat the vegetable oil and 1 tbsp of ghee in a pan.
Sauté the cashewnuts and raisins till they turn a gorgeous golden, keep aside.
To the same oil, add the rice, give it a gentle stir, taking utmost care not to break the grains. Saute gently, some 3-5 minutes, over a medium flame.
Add 2 cups of ghol and 2 cups of warm water to the rice (golden rule - rice and water should always be in a 1:2 ratio), add sugar and salt to taste.
Throw in the gondhoraj lebu leaves, add the fried cashewnuts and raisins.
Cover and cook over a medium flame, till almost all the water has been absorbed. By this time, the rice should be almost perfectly done.
Switch off the flame, add the lemon zest and the remaining ghee, cover, allow to rest for a further 10-12 minutes. Serve Hot.
