Pulao is very popular rice preparation all over India. This Basanti Pulao is popularly known as Mishti Pulao in Bengal. This pulao should be cooked with Bengali aromatic rice called "Govindo Bhog" rice but out of West Bengal it is very difficult to get such type of rice. So you can any Aromatic Basmati rice.
Ingredients:
- 2 Cups of aromatic Basmati/Govindo Bhog rice.
- 2 T-Spoon Ghee
- 2 T-Spoon Sugar
- 1 T-Spoon Salt
- 1 T-Spoon Turmeric Powder
- 1 T-Spoon Garam Masala Powder
- 1 T-Spoon Grated Ginger
- 2 T-Spoon Refined Oil
- Green Cardamom 3 ~ 4pcs
- Cinnamon 1" 1pcs
- Cloves 3 ~ 4pcs
- Bay leaves 2 ~ 3pcs
- Jaitri 1 patel
- Green Chilli (optional)
- Cashews
- Resins
- Water 3 ~ 4 cups
Preparation Time: Approx. 30Min
Cooking Time: Approx 30Min
Servings: For 2 Members
Procedure:
Firstly take soaked rice in a container and strain the excess water completely. Now let the rice to dry for 15 ~ 20 Mins. Thereafter add Ghee, Garam Masala Powder, Turmeric Powder, Grated Ginger, Salt and mix it gently. Leave it for 10Mins.
Thereafter take a Non-Stick Kadai and heat 2 T-Spoon of Oil and Ghee in it. When Oil is perfectly hot add whole spices like Cinnamon, Cardamom, Cloves, Bay Leaves & Jaitri. Add resins and Cashews and fry them till golden brown.
Now, in the same oil, add the marinated rice and fry it for 5 ~ 6 Mins.
Let the rice cook gently then add 3 ~ 4 cups of water in it and close the Kadai with a lid and let the Pulao cook till the rice is cooked perfectly for 15 Mins.
Now your Basanti Pulao ready to serve. You can serve it with spicy Paneer or Chicken Gravy.
~ End ~
3 comments:
Wao... So yummy .. Delicious..
Loved it.. 💝
Thanks
Lovely recipes mam
Will try
Keep posting
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