Basanti or sweet yellow
Pulao is a signature Bengali dish,made generally during occasions, though I don't need any festivals or occasions to make this dish as it is an all time hit in my family and we enjoy it on mostly Sunday's with our regular Mutton or Chicken curry. This yellow pulao is often made during puja's and hence it is also known as Bhog er Pulao,at least in my house along with Kichudi and labra ( Bengali style mixed vegetable) Basanti pulao is a must during any relegious ceremony.
Today I am happy to share one of my favorite Bengali pulao with my readers and hope you will enjoy this dish as much as I do.
Ingredients :
- Rice 1 cup
- Water 2 cup
- Sugar 1 tblsp
- Grated ginger 1 tblsp
- Turmeric 1/2 tsp
- Small Cardamoms 4 - 5
- Cashew nuts and raisins 1/2 cup
- Cumin Powder 2 tblsp
- 2 Bay leaves
- Ghee / Refined oil 3 tblsp
- Pinch of salt.
Method :
- Drain the excess water after washing the rice throughly. Mix salt,turmeric,grated ginger and cumin powder with the rice and leave it for 30 mints.
- Meanwhile add 4 - 5 cups of water and bring to boil,add the cardamoms and bay leaves in the water.
- In a pan add 3 tblsp ghee and add the rice,stir continuously till the rice changes it color,this is the time when you should also add the cashew nuts and raisins. Stir the rice for 3 - 4 mints.
- Once the water is ready add the spice coated rice and stir, cook till the rice is done.
- Serve hot and enjoy with your favorite curry.
