The heady fragrance of Gobindobhog, the gorgeous golden of earthy turmeric, an overindulgence of sinful cashews and plump raisins, the perfume of whole spices and the decadence of dollops of ghee – the outcome ?
Our very own Basanti Pulao, the distinctive you-make-me-happy Basanti yellow giving it its name, simple, yet delectable.
Basanti pulao (Yellow Pulao, Bengali style)
Basanti Pulao. A heady fragrance of Gobindobhog, the gorgeous golden of turmeric, an overload of cashews and raisins and the perfume of whole spices. Enjoy!
Ingredients
- 2 cups gobindobhog rice washed and drained
- 15 - 20 cashew nuts
- 20-25 raisins
- 2 small sticks of cinnamon
- 2 green cardamom
- 2 cloves
- 2 - 3 bay leaves
- 2 tsps turmeric powder
- 2 tsps ginger paste
- 1 tbsp sugar
- 3 tbsps ghee
- 2 tbsp vegetable oil
Instructions
- Smear the gobindobhog rice with turmeric, 1/2 tbsp ghee and keep aside for 20 minutes for the rice to catch the gorgeous yellow.
- Heat 2 tablespoon of vegetable oil and 1.5 tbsp of ghee in deep fry pan. Fry the cashew nuts and raisins till they turn brown, keep aside.
- In the same oil, 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.
- 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 which time the rice should be almost done.
- Switch off the flame, add the remaining ghee, cover and allow to rest for a further 10-15 minutes.
- The Basanti Pulao is ready. Serve hot.
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