Bengali Style Basanti Pulao Recipe

Name: Bengali Style Basanti Pulao Recipe
Prep time: 50 min
Cuisine: Bengali Recipes
Ingredients: 2 cups Govind Bhog Rice; cleaned; washed; 20 Cashew nuts; 20 Sultana Raisins; 2 inch Cinnamon Stick (Dalchini); 2 Cardamom (Elaichi) Pods/Seeds; 2 Cloves (Laung); 2 Bay leaves (tej patta); 2 teaspoons Turmeric powder (Haldi); 2 teaspoons Ginger; grated; 1 tablespoon Sugar; 2 tablespoons Ghee; 1 tablespoon Oil

By Admin

Prep Time Total in 50 M

Course Main Course

Cuisine Bengali Recipes

Diet Vegetarian

Bengali Style Basanti Pulao Recipe is made from a heady fragrance of Gobindobhog that is soaked in turmeric to a get a golden touch. An overload of cashews, raisins and a hint of perfume of whole spices makes this a heaven for rice lovers. Rice is been a comfort food for generations and this is a nice and lovely recipe that you will want to indulge in, time and again.

Ingredients

2 cups Govind Bhog Rice
cleaned
washed
20 Cashew nuts
20 Sultana Raisins
2 inch Cinnamon Stick (Dalchini)
2 Cardamom (Elaichi) Pods/Seeds
2 Cloves (Laung)
2 Bay leaves (tej patta)
2 teaspoons Turmeric powder (Haldi)
2 teaspoons Ginger
grated
1 tablespoon Sugar
2 tablespoons Ghee
1 tablespoon Oil

Instructions

Step 1

To begin making Bengali Style Basanti Pulao Recipe, smear the gobindobhog rice with turmeric and keep aside for 20 minutes for the rice to absorb the gorgeous yellow

Step 2

Heat a tablespoon each of ghee and vegetable oil in deep fry pan

Step 3

On low heat, fry the cashewnuts and raisins till they turn golden brown, keep aside

Step 4

In the same oil, on low medium heat, add the bay leaves, crushed cinnamon, green cardamom, cloves, saute till the spices start to release their aroma

Step 5

Add the ginger paste and saute for a minute or two; just about till the raw smell of ginger vanishes

Step 6

Now add the rice and give a gentle stir, taking care not to break the grains

Step 7

Saute gently for 3-5 minutes over a medium flame

Step 8

Add 4 cups of warm water (golden rule - rice and water should always be in a 1:2 ratio), add sugar and salt to taste

Step 9

Throw in the fried cashew nuts and raisins

Step 10

Cover and cook till almost all the water has been absorbed, by time the rice should be almost done

Step 11

Switch off the flame, add the remaining ghee, cover and allow to rest for a further 10-12 minutes

Step 12

The Basanti Pulao is ready

Step 13

Serve Bengali Style Basanti Pulao Recipe along with Lauki Raita Recipe and Kumro Patai Ilish Paturi Recipe

Step 14

To end the meal on a sweet note serve it with Rasgulla Recipe