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Bengali Basanti Pulao

Bengali Basanti Pulao


  • Author: Sanchita Dey
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Description

Bengali Basanti Pulao Also known as Mishti Pulao, this dish is made as a holiday treat, prepared with a combination of sweet and savory flavors and a rich and sweet sauce.


Ingredients

Scale
  • 2 cups aged gobindobhog rice
  • 2 tbsp bengali-style ghee
  • 1 tbsp ginger (finely chopped)
  • 1 tsp turmeric powder
  • 4 pcs cardamom
  • 3 pcs cinnamon sticks
  • 4 pcs cloves
  • 2 pcs bay leaves
  • 1 tsp salt
  • 1 tsp sugar
  • cashew nuts raisins
  • 4 pcs green chilies
  • 3 cups hot water

Instructions

1. Wash and rinse rice (a little), and leave it to air-dry over a strainer. 

 

 

 

 

2. Once dry, transfer it to a mixing bowl.

 

3. Add to it finely chopped ginger, turmeric, cardamom, cinnamon, cloves, bay leaves, and Bengali-style ghee.

 

 

 

4. Mix until rice grains are well coated with ghee and spices. Cover and rest for about an hour.

Note : Before you start cooking, set water to boil in a pot on an oven.

 

5. Heat ghee in a kadai or pan. Add the cashews and fry them until they are lightly coloured (about a minute).

 

6. Now add the marinated rice. Fry it for about 5 minutes on medium heat.

 

7. Add the raisins and fry for another 2 minutes. 

 

8. Add about 3 cups hot water, along with the salt. The amount of water is important. Add too much and polao will become mushy, add too little and it may stick to the pan. 

 

 

9. Cover and cook on lowest possible heat for about 10 minutes. 

 

10. After 10 minutes open and check. Rice should be firmed and cooked. 

 

11. Add sugar as its Misti pulao. Add silted green chilly. Gently fold and stir.

 

 

12. Cover and steam on the lowest possible heat for 5 minutes.

13. Turn the gas off and rest the pulao for 1 hour before serving it will make them fluffier and excess water will get absorbed.

 

14. Serve hot with Chicken curry.

 

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Notes

  • Before you start cooking, set water to boil in a pot on an oven.
  • Use Gobindobhog rice only for this sweet pulao. If not available then only use any basmati rice.
  • Do not add too much or less water as it will make the pulao too soggy or it will stick to the bottom.
  • Use saffron strings for that ultimate flavor but if not available use turmeric powder for that golden color.
  • You can use almonds, cashew, pistachio and saffron strings for decoration but its purely optional.
  • Category: Main Course
  • Cuisine: Indian

Nutrition

  • Serving Size: 4
  • Calories: 305 Kcal