Bengali misti pulao

Name: Bengali misti pulao
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cup Gobindbhog rice -; 1 tbsp Crushed cashew nuts -; 1 tbsp Crushed almonds -; 1 tbsp Raisins -; 2 Green cardamom -; 1/2 tsp Turmeric powder -; 3 tsp Sugar -; to taste Salt -; Cloves - 2 - 3; 1 tsp Clarified butter -; 4 cup Water -; Mint leaves for garnishing; -

Mukti Sahay @muktivijay_203

#riceisthebest

Mukti Sahay @muktivijay_203

Saved

Ingredients

30 mins

4 servings

2 cupGobindbhog rice -
1 tbspCrushed cashew nuts -
1 tbspCrushed almonds -
1 tbspRaisins -
2Green cardamom -
1/2 tspTurmeric powder -
3 tspSugar -
to tasteSalt -
Cloves- 2 - 3
1 tspClarified butter -
4 cupWater -
Mint leaves for garnishing
-

Saved

Steps

30 mins

1

Wash and strain the gobind bhog rice.
2

Spread on the plate for half an hour.
3

Heat clarified butter in a pan add cashew nuts,almonds and raisins fry and strain it
4

Add cloves,green cardamom and fry from one mins.
5

Now add rice,turmeric powder,,sugar and a pinch of salt and mix well.
6

Cook in a medium flame for five mins.
7

Add water,cashew nuts,almonds and raisins.
8

Cover the pulao and cook in a slow flame for 15 - 20 mins.
9

Turn off the flame
10

Garnish with mint leaves and serve