Basanti Pulao / Bengali sweet yellow rice

Name: Basanti Pulao / Bengali sweet yellow rice
Total time: 2400 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 500 gm Govindobhog Rice; 1/4 cup ghee; 1 tbsp ginger paste; 1 tbsp green chilli paste; 2 tsp garam masala powder; 1 tsp turmeric powder; 3 pieces green cardamom; 2 pieces cinnamon sticks; 6 pieces cloves; 3 pieces bay leaves; 2 tbsp garam masala powder; 1 tbsp salt; 6 tbsp sugar; 15-20 pieces cashew nuts; 15-20 pieces raisins; 5 cup hot water

Amrita Chakroborty @amrita_95

Surat

# FBP

Amrita Chakroborty @amrita_95

Surat

# FBP

Saved

Ingredients

35-40 minutes

4-5 servings

500 gmGovindobhog Rice
1/4 cupghee
1 tbspginger paste
1 tbspgreen chilli paste
2 tspgaram masala powder
1 tspturmeric powder
3 piecesgreen cardamom
2 piecescinnamon sticks
6 piecescloves
3 piecesbay leaves
2 tbspgaram masala powder
1 tbspsalt
6 tbspsugar
15-20 piecescashew nuts
15-20 piecesraisins
5 cuphot water

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Steps

35-40 minutes

1

Wash and rinse the rice well until clear water comes out and soak the rice at least 30 minutes. After 30 minutes strain the rice and leave it to air-dry over a strainer.
2

Once dried transfer it to a mixing bowl. Add ginger paste, green chilli paste, turmeric and 2 tbsp ghee. Cover and rest it for about 15-30 minutes.
3

Then heat 2 tbsp of ghee in a deep pan over medium heat. Add the cashew nuts and fry them until they are golden brown. Now add the raisins and fry them 5-6 seconds. Now add green Cardamom, cinnamon sticks, cloves, bay leaves and marinated rice. Fry it for about 5-6 minutes on medium heat until the rice looks like an opaque appearance. Stir frequently.
4

Add 5 cup of hot water, along with the Salt. Cover and cook on low heat till all the water has been absorbed. It will take nearly 10 to 15 minutes. Now open the lid add sugar, cashew nuts, raisins and lightly stir. Again cover the pan and steam on low heat for about 5 minutes. Switch off the flame, cover and allow to rest 10 minutes. The Basanti pulao is ready to serve.