Bengali Style Basanti Pulao Recipe by Archana’s Kitchen

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  • To begin making Bengali Style Basanti Pulao Recipe, smear the gobindobhog rice with turmeric and keep aside for 20 minutes for the rice to absorb the gorgeous yellow.

  • Heat a tablespoon each of ghee and vegetable oil in deep fry pan. On low heat, fry the cashewnuts and raisins till they turn golden brown, keep aside.

  • In the same oil, on low medium heat, add the bay leaves, crushed cinnamon, green cardamom, cloves, saute till the spices start to release their aroma.

  • Add the ginger paste and saute for a minute or two; just about till the raw smell of ginger vanishes.

  • Now add the rice and give a gentle stir, taking care not to break the grains. Saute gently for 3-5 minutes over a medium flame.

  • Add 4 cups of warm water (golden rule – rice and water should always be in a 1:2 ratio), add sugar and salt to taste.

  • Throw in the fried cashew nuts and raisins. Cover and cook till almost all the water has been absorbed, by time the rice should be almost done.

  • Switch off the flame, add the remaining ghee, cover and allow to rest for a further 10-12 minutes. The Basanti Pulao is ready.

  • Serve Bengali Style Basanti Pulao Recipe along with Lauki Raita Recipe and Kumro Patai Ilish Paturi Recipe. To end the meal on a sweet note serve it with Rasgulla Recipe.



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