Basanti Pulao - Savor the Sunshine with the Golden grains
In Bengal, the irresistible combination of Basanti Pulao and chicken kosha is a true culinary delight. This traditional Bengali dish, crafted with aromatic Gobindo Bhog Rice, shines with its vibrant yellow color and sweet, delicate flavor. Typically offered as bhog (offerings to deities) during various pujas, especially Durga Puja, Basanti Pulao holds a special place in festive feasts. This beloved pulao, originally known as Shahjani Zard Pulao, traces its origins to the sumptuous Mughal kitchen. My Boromashi (My Aunt, my mother's elder sister and as we address the same in our Bengali dialect, a wonderful cook, always made this dish special. Every time I visited her home, I was served this delectable pulao. What I love most about Basanti Pulao is its enticing fragrance, the rich aroma, and the beautiful color of the rice.
Basanti Pulao - Savor the Sunshine with the Golden grains
In Bengal, the irresistible combination of Basanti Pulao and chicken kosha is a true culinary delight. This traditional Bengali dish, crafted with aromatic Gobindo Bhog Rice, shines with its vibrant yellow color and sweet, delicate flavor. Typically offered as bhog (offerings to deities) during various pujas, especially Durga Puja, Basanti Pulao holds a special place in festive feasts. This beloved pulao, originally known as Shahjani Zard Pulao, traces its origins to the sumptuous Mughal kitchen. My Boromashi (My Aunt, my mother's elder sister and as we address the same in our Bengali dialect, a wonderful cook, always made this dish special. Every time I visited her home, I was served this delectable pulao. What I love most about Basanti Pulao is its enticing fragrance, the rich aroma, and the beautiful color of the rice.
Open in Cookpad AppSteps
- 1
Soak the cashews and raisins for about 30 minutes and drain the water when done.
- 2
Wash the rice thoroughly and soak it in plain water for about 1 hour. Drain the water, and dry the rice until the water drains out completely. Add the turmeric powder or food color, a pinch of Maggi masala (optional), a pinch of salt, and 1 tbsp of ghee to the rice. Mix well to ensure the rice is thoroughly coated with the spices and set aside for about half an hour.
- 3
In a frying pan, add 1 tbsp of ghee, and fry the soaked cashews and raisins until they turn golden brown. Keep aside.
- 4
In the same pan, add more ghee if needed, then add the bay leaves, cardamom pods, cloves, and cinnamon stick. Fry for about 4-5 minutes.
- 5
Add the marinated rice and fry on low flame for about 3-4 minutes to avoid burning in a frying pan.
- 6
Add 3 cups of water, the fried cashews and raisins, salt, and sugar. Stir well, and put the rice in a pressure cooker and just wait for 1 whistle.
- 7
Serve hot with Chicken Kosha or Aloo Dum.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
Semolina And Tutty Fruity Cake
-
-
-
Kong's Thirty Minute Tandoori Chicken
-
-
-
-
-
-
Comments