Basanti Pulao | Bengali Sweet Yellow Pulao | Mishti pulao | Holud Pulao | Pujo'r Bhoger Pulao

-





Basanti Pulao is a sweet yellow pulao which is very famous and traditional in Bengali cuisine. For this pulao, a special rice variety i.e Gobindo Bhog rice is used. But if it is not available for your place, you can use Kala jeera rice/ Basmati rice. It can be served with any dry spicy veg(like Dum Aloo) or non veg curry(like Mutton Curry). Today I have served it with Kashmiri Dum Aloo. In Bengali culture we usually make this pulao in any special occasion. This recipe is also very famous for "pujor bhog".
I hope you will also enjoy this simple traditional recipe. Lets go to the main recipe.

Preparation Time : 10 minutes

Cook Time       : 25 minutes

Serves            : 2 people

Ingredients:

  • Gobindo Bhog/ Aromatic rice: 2 cup
  • Whole Green Cardamom: 8-10 pieces
  • Whole Cinnamon Stick: 3 medium sticks
  • Whole Bayleaves: 2-3 pieces
  • Whole Clove: 6-7 pieces
  • Whole Nutmeg: 1/2 pieces(cut into pieces)
  • Whole Mace: 1 piece
  • Ghee(clarified butter): 3 tablespoon
  • Grated Ginger: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Saffron strands: 1 pinch
  • Salt to taste
  • Sugar to taste
  • Cashew nuts: 1 handful
  • Raisins: 1 handful
  • Hot Water: 4 cup

How to Make:

  1. Wash the rice and soak it for 15 minutes.
  2. Then strain it and leave it in strainer for few more minutes. In this time, rice will be little dry.
  3. Shift rice into a bowl. Then marinate the rice with 1 tablespoon ghee, turmeric powder and little sugar. Leave it for 20 minutes.
  4. Then take leftover ghee to a heavy bottom pan. Let it melt.
  5. Add all whole masala and fry it until the fragrance coming out. 
  6. Add cashew nuts and raisins. Fry it until cashews change the colour  and raisin becomes a small balloon. 
  7. Then add marinated rice and fry it at low heat until it changes the colour.
  8. Add grated ginger and saffron strands. Saute it with rice.
  9. Finally add hot water.
  10. Add salt and sugar to taste. Give it a good stir.
  11. When it comes to boil, cover and cook for 10-12 minutes at medium heat or until water is absorbed. 
  12. After that stir lightly; lower the flame and cover for 8-10 minutes more.
  13. Switch off the flame and give it 15-20 minutes resting time covering with a lid.
  14. Then serve it with any spicy curry which you like.

My Tip: 

  •  If Gobindo Bhog rice is not available for your place, you can use Kala jeera rice/ Basmati rice.
  • Traditionally it has been cooked in ghee (clarified butter),but if it is not available in your place, you can use any vegetable oil except any flavoured oil.
  • Adding the hot water into the rice will keep the temperature intact. Otherwise a sudden drop in temperature due to room temperature water will cause uneven cooked rice.
  • Don't soak the rice for longer time, it may lead to break the grain.
  • Don't overcook the rice. In pulao rice grain should not be broken.
  • Always use water double of rice when you cook in any open pan. This is not the water amount for pressure cooker or rice cooker.
  • Don't over fry the rice, it will make the grain very hard that is not good.

      Google+  

Comments

Post a Comment

Popular posts from this blog

Aam Tel (Sun Dried Raw Mango Pickle in oil)

-
Image
This is a traditional Bengali mango pickle which is made with freash raw mango. Its a sun  dried raw mango pickle in oil. Being a Bengali, the oil of this pickle is one of the most important ingredient for "Jhalmuri or Muri Makha" ( Spicy Puffed Rice) at my kitchen. This is very popular in my home. One more food which we used to eat with this oil of pickle, i.e. "Panta bhat"(Overnight Fermented Rice). We also like this pickle with paratha, chapati, roti, or steamed rice. Here you should use mustard oil. Lets go to the recipe. Preparation Time   :   15  minutes Cook Time          :  7  minutes Serves              :  30  people Ingredients: Raw Mango- 2 pieces(300 gram) For marinate the raw mango, Salt to taste Turmeric powder- 1/2 teaspoon Mustard oil- 1 cup Whole spices for tempering the oil, Coriander seeds(lightly crushed)- 1 tablespoon Dry Red chilli- 1 pieces Fenugreek seeds- 1 teaspoon Cumin seeds- 1 teaspoon Nigella see
Read more

Fowl Cutlet | Kolkata Style Minced Chicken Cutlet | Kolkata Famous Street Food | Durga Puja special

-
Image
" Foul Cutlet " is Kolkata famous Minced Chicken cutlet which is a famous street food in kolkata. Specially, for Festive season, its a super hit dish in Kolkata. This special cutlet comes with a bit of  salad(cucumber_onion_carrot , cut lengthwise, seasoned with pinch of salt and lemon juice, served with green chillli) and kasundi(Bengali Mustard Sauce) & tomato ketchup. This deep fried cutlet is a very good starter/sides in any party. When you are making it at home, you can store it in freezer(Deep fridge) before frying. When required, take out and defrost, then its ready to fry. It will be easy when you have a party at home. I have told in "My Tip" section in this recipe how to do this . Lets, go to the recipe. Preparation Time   :   10  minutes Cook Time          :  6  minutes each Serves              :  4  people Ingredients: Minced Chicken- 675 gram Grated Garlic- 5 cloves Grated Ginger- 1 inch Green Chilli(Finely Chopped)- 3
Read more

Aachari Pork / Indian Style Spicy Pork Curry with Pickling Spice Mix

-
Image
"Achari pork" is a Indian style unique pork recipe which is really a super tasty dish for any party. "Achar" means Indian pickle. Here we have used spices that is generally used for pickle in Indian cuisine. In this dish meat is cooked with "Achari Masala (Indian Pickling Spice Mix) " which gives it a awesome taste and aroma. You can serve it with any Indian bread like rooti, paratha, naan, kulcha etc. or steamed rice / any aromatic Indian rice like polau. Here I have used pork meat, you can use any meat like chicken or mutton whatever you like. Lets try this recipe and surprise your friends and family.I am sure they will be amazed. Preparation Time : 20 minutes Cook Time       : 60 minutes Serves              : 4 people Ingredients: Boneless Pork meat : 350 gram For boiling pork : Salt : 1 teaspoon Turmeric powder : 1/4 teaspoon Deggi mirch powder : 1/2 teaspoon Cumin powder : 1/2 teaspoon For boiled pork marinatio
Read more