Basonti pullav

Name: Basonti pullav
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 grms rice; 4 cups warm water; 1/2 cup green peas; 1/2 cup cashew nuts and raisins; 3-4 cloves and cardamom; 2 pieces cinnamon (1/2 inch); 2 tbsp ghee; 2 tbsp sunflower oil; 1 bay leaf

Sushmita Chakraborty @cook_9264109

Kolkata West Bengal

#diwalidelight another authentc cuisine of Bengal is for you.it is prepared with a special rice called Gobinda bhog.cashew nuts and raisins are used mainly but I have chosen green peas also.

Sushmita Chakraborty @cook_9264109

Kolkata West Bengal

#diwalidelight another authentc cuisine of Bengal is for you.it is prepared with a special rice called Gobinda bhog.cashew nuts and raisins are used mainly but I have chosen green peas also.

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Ingredients

25,mnt

4 servings

500 grmsrice
4 cupswarm water
1/2 cupgreen peas
1/2 cupcashew nuts and raisins
3-4 clovesand cardamom
2 piecescinnamon (1/2 inch)
2 tbspghee
2 tbsp sunflower oil
1bay leaf

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Steps

25,mnt

1

Wash and soak the rice for 10 mint
2

Now strain the water and mix sugar (1tbspn),ghee(1/2tbspn,)and1/4th teaspoon yellow food colour in it well
3

Heat a pan and add the whole masalas peas and cashew nuts and raisins
4

Add the rice and fry well adding salt and sugar
5

Now add the warm water and cover it
6

As the water started to reduce keep the flame low and cook
7

Finally add the remaining ghee and remove the pan from heat
8

Serve it hot with any curry of your choice