Basanti Pulao

Name: Basanti Pulao
Total time: 2400 s
Yield: 3-4servings
Cuisine: Indian
Ingredients: 500 gm Gobindobhog rice; 1.5 teaspoon ginger paste; 3 tablespoon ghee; 1 teaspoon turmeric powder; 6 green chillies slitted; 1 bayleaf; 2 tablespoon cashews; 1 tablespoon raisins; 4 green cardamom; 4 cloves; 2 cinnamon stick; Sugar as required; Salt as required

Sumita Sarkhel @cook_11753561

Kolkata, India

Basanti Pulao is a traditional Bengali preparation of a yellow Pulao, where the aroma of "Gobindobhog rice" (a Fragnant rice) dominates. The flavour of ghee and whole garam masalas also takes it to the next level. Bengalis usually serve it during any pujas or during any kind of festivals. Any Indian spicy dish goes well with basanti polau, may it be a veg preparation or a non veg preparation. Therefore, Basanti Polau will give you an authentic flavour of Indian preparations in each and every bite.

Sumita Sarkhel @cook_11753561

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Ingredients

40min

3-4servings

500 gmGobindobhog rice
1.5 teaspoonginger paste
3 tablespoonghee
1 teaspoonturmeric powder
6green chillies slitted
1bayleaf
2 tablespooncashews
1 tablespoonraisins
4green cardamom
4cloves
2cinnamon stick
Sugar as required
Salt as required

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Steps

40min

1

Rinse the rice and make it dry.
2

Add 1 tablespoon of ghee, turmeric powder, salt, sugar and ginger paste in the rice and mix it very well. Let it be sweetish. Keep it aside for 15minutes.
3

Add 2 tablespoon of ghee in a wok and add the cashews. Roast them till light brown.
4

Keep them aside.
5

In the same ghee in the wok, add the cinnamon, green cardamom, bayleaf and cloves. Saute it well. Wait till the aroma comes out.
6

Add the rice that was kept aside after step 2. Add the green chillies.
7

Mix it well and fry it for a while, until the aroma of the rice comes out and the rice seems to be fried well.
8

Add some lukewarm water. The quantity of the water should be twice of the quantity of the rice. For example if you have 1cup of the rice then add 2 cups of water. Add the cashews and raisins.
9

Cover it with a lid and keep it in a medium flame for 5 minutes.
10

After 5 minutes keep it in a low flame for the next 10 min.
11

Switch off the flame and don't disturb the lid.
12

After 5minutes uncover the lid and add 1 tablespoon of ghee and mix it well.
13

Serve hot.
14

You should be very much aware about the timings as it plays the vital role in preparing the Pulao. Gobindobhog rice is generally a bit delicate to cook. It becomes soft very easily.