Basanti pulao, also known as Mishti Pulao, is a Bengali delight that is made during the auspicious occasion of Durga Puja or Bengali New Year. A gragrant rice dish along with the goodness of raisins and cashew nuts give a royal touch to this Pulao recipe. Unique flavours with a sugary touch makes this dish a must try at home. Can be served with Dum Aloo, Chicken curry or Mutton Kosha or any other rich curry.
- Gobindo Bhog rice (you can use Basmati rice also) - 1 cup
- Ghee - 2 tsp
- Turmeric powder - 1/2 tsp
- Cinnamon
- Cardamom - 3-4 crushed
- Bay leaves - 2
- Cashew nuts - 15-18
- Ginger - 2 tsp (grated)
- Salt as per taste
- Sugar - 1 tsp
- Green chilies - 2-3
- Raisins - 10-12
- Hot water - 2 cup
1. Wash, drain and let the rice dry. Add chopped ginger, cinnamon, cardamom, turmeric powder and ghee. Mix well, cover and rest for at least one hour.
2. Heat ghee in a kadhai, add bay leaves and cashew nuts and roast for a few seconds. Add the marinated rice and cook on low heat for 3-4 minutes.
3. Add hot water, few raisins, salt as per taste and mix well. Cover and cook for 4-5 minutes on low medium heat. Check if the rice is cooked properly and add sugar and green chilies. Cook again for another 1-2 minutes, stirring occasionally.
4. Check if rice is done properly. Remove from flame and let it rest for 30 minutes before serving.
P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe
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