Gobindobhog Rice pulao 😋😋

Name: Gobindobhog Rice pulao 😋😋
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup Gobindobhog rice; 1 onion, thinly sliced; 1/2 cup peas; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp cumin seeds; 2 green cardamom pods; 2 cloves; 1 cinnamon stick; 1 bay leaf; 1/2 tsp turmeric powder; 1/2 tsp red chili powder; Salt to taste; 2 tbsp oil; 2 cups water Chopped cilantro for garnishing

Jyoti Prakash Assudani @cook_24726422

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Gobindobhog rice is a short-grain aromatic variety that is primarily cultivated in West Bengal, India.. The word "bhog" refers to the rice that is donated to the Hindu deity Gobinda when performing a puja, and the object is called after him (worship).....
The distinctive perfume, delicate texture, and sweet flavor of gobindobhog rice are well-known. It is frequently used to make traditional Bengali sweet meals like Payesh (rice pudding), pulao, and khichdi. Moreover, this rice is used to manufacture flour, which is then used to make a variety of desserts and breads...
In addition to its culinary uses, Gobindobhog rice has a few health advantages. It is a good source of vitamins, minerals like magnesium and potassium, and carbs. Also, the rice's short grain structure makes it simpler to digest, which is advantageous for those who have digestive problems...

#goldenapron23
#week2
#gobindobhogrice

Jyoti Prakash Assudani @cook_24726422

#goldenapron23
#week2
#gobindobhogrice

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Ingredients

25-30 minutes

2-3 servings

1 cupGobindobhog rice
1onion, thinly sliced
1/2 cuppeas
1 tspginger paste
1 tspgarlic paste
1 tspcumin seeds
2green cardamom pods
2cloves
1cinnamon stick
1bay leaf
1/2 tspturmeric powder
1/2 tspred chili powder
Salt to taste
2 tbspoil
2 cupswater Chopped cilantro for garnishing

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Steps

25-30 minutes

1

Rinse the Gobindobhog rice in cold water and let it soak for about 20-30 minutes.
2

In a pot or saucepan, heat oil over medium-high heat.
Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf to the oil and sauté for 1-2 minutes.
3

Add the sliced onion, ginger paste, and garlic paste to the pot and sauté until the onions become soft and translucent.
4

Add the peas, turmeric powder, red chili powder, and salt to the pot and mix well.
5

Drain the rice and add it to the pot with the sautéed onion mixture. Stir well to coat the rice with the spices.
6

Add 2 cups of water to the pot and bring it to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid and let the rice cook for about 15-20 minutes or until all the water is absorbed and the rice is tender and fluffy.
7

Turn off the heat and let the rice sit for 5-10 minutes before fluffing it with a fork.
8

Garnish the Gobindobhog pulao with chopped coriander leaves and serve it hot with your favorite curry or side dish.