Lunch: Basanti Pulao with Chicken Kosha/Bhuna Chicken

Name: Lunch: Basanti Pulao with Chicken Kosha/Bhuna Chicken
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 400-500 gms Basamati Rice; 100 gms Desi Ghee; 1-1.5 tsp or To Taste Salt; 2 tbsps or To Taste Fine Sugar; 1/2 tsp Turmeric Powder; 800-900 gms Boiling Hot Water; 5-6 Fresh Green Chillies: Slit; 1/2 tbsp Ginger Paste (Or Finely Chopped); 2-3 Tempering Spices: Bay Leaves; 8 Green Cardamoms; 2 inch ” Cinnamon Stick; 6-8 Cloves; 1-2 Black Cardamom; 50 gms Cashew Nuts; 25 gms Raisins (I’ve not used since I don’t like much but ideally it’s used mandatorily); 25 gms Peanuts

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

The most unique & traditional dishes from Bengal in their very Sweet based yellow rice/pulao recipes and mostly & commonly prepared during the religious festivities for being onion-garlic free & the most simplest way to prepare it very easily, just keeping in mind certain basic Preppings for the same.
I’m hereby enclosing my earlier recipe methods & ingredients on this & also, not taking the pain of attaching stepwise pics since, every time I do follow the same procedures & just for your reference, attaching a couple of basic pics of it which’s the very key to this recipe for to come out exactly as it should be, in the most delectable manner

#cc2022
#week2
#Lunch_Recipes
#CookSnapChallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#cc2022
#week2
#Lunch_Recipes
#CookSnapChallenge

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Ingredients

30 mins. Prep T

2-3 servings

400-500 gmsBasamati Rice
Basanti Pulao 💁🏻‍♀️ (Veg Yellow Pulao)
100 gmsDesi Ghee
1-1.5 tspor To Taste Salt
2 tbspsor To Taste Fine Sugar
1/2 tspTurmeric Powder
800-900 gmsBoiling Hot Water
5-6Fresh Green Chillies: Slit
1/2 tbspGinger Paste (Or Finely Chopped)
2-3Tempering Spices: Bay Leaves
8Green Cardamoms
2 inch” Cinnamon Stick
6-8Cloves
1-2Black Cardamom
50 gmsCashew Nuts
25 gmsRaisins (I’ve not used since I don’t like much but ideally it’s used mandatorily)
25 gmsPeanuts

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Steps

30 mins. Prep T

1

Wash & Rinse the Rice & leave it to air-dry over a strainer

Basanti Pulao 💁🏻‍♀️ (Veg Yellow Pulao)
2

Once dry, transfer it to a mixing bowl, add in all the ingredients aforementioned except the water & mix everything all together until well combined & set aside for at least an hour’s time with a cover on- So as to infuse it with the aromatic spices & ghee to get nicely incorporated into it
3

Before starting to cook- Boil the Water in a pot or an electric kettle: VVI
4

Heat some ghee in a kadhai- Add in the Cashews & the Peanuts & roast them until they turn light brown
5

Now, goes in the same: Marinated Rice & fry it for about 5-6 mins time until the Rice seems to be a bit opaque in its looks, add in the salt & continue frying for a couple of minutes more
6

Now, time to add in the Hot Water & check & adjust the salt at this point (The Amount of water is VVI)-
If it’s excess the Pulao will turn soggy & if less, it’ll stick to the pan & remain undercooked
7

Now, cover the lid of the pan and allow it to be cooked, at the lowest possible heat for about 10 mins time
8

Turn off the flame & add a little more ghee (optional) & a couple more green chillies & rest it in its standby position for the next 10 mins time on the oven itself
9

Serve it absolutely piping hot with Dum Aloo (Any), Chicken/Mutton Kosha, Fish Kalia or Any other varieties of the Mutton/Chicken Curry, etc….& simply ENJOY

Linked Recipes

Basanti Pulao 💁🏻‍♀️ (Veg Yellow Pulao)

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Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on November 29, 2021 17:19

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻