Basanti Pulao

Name: Basanti Pulao
Total time: 3600 s
Yield: 2people
Cuisine: Indian
Ingredients: 250 gm Gobindobhog rice; as required Yellow food colour / turmeric; as per taste Salt & sugar; 3 tbsp Ghee; as required Cashew nuts and raisins; 1 bay leaf,; as required Whole garam masala; 1/2 tsp Nutmeg powder; 1/2 tsp Mace; as required Rose water

Ujjaini Basu @Hyanglasaurus

This dish is also popularly known as Mithe pulao. A sweet fragrant rice dish prepared with cashew nuts and raisins which gives a royal feeling . Served well with Chicken/mutton kosha & /or Chingri malaykari.

Ujjaini Basu @Hyanglasaurus

Saved

Ingredients

1hr

2people

250 gmGobindobhog rice
as requiredYellow food colour / turmeric
as per taste Salt & sugar
3 tbspGhee
as required Cashew nuts and raisins
1bay leaf,
as required Whole garam masala
1/2 tspNutmeg powder
1/2 tspMace
as required Rose water

Saved

Steps

1hr

1

Wash & soak rice for 1 hour.
2

Dry roast the nutmeg & mace. Grind to a fine powder.
3

Heat ghee. Stir fry cashew nuts and raisins & keep aside. Saute the bay leaf, whole garam masala. Add rice & stir fry for 5-6 mins on low heat.
4

Add water in 1:3 ratio. Add salt & sugar & the food colour. Cover with a lid and cook for another 10-15mins or till the rice is cooked.
5

Open the lid. Sprinkle the roasted powder & 1tbsp ghee(optional) & 1tbsp rose water. Mix well. Enjoy this lovely dish.