Bengali Style Basanti Pulao Recipe | Doonited.India

April 25, 2019

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Bengali Style Basanti Pulao Recipe

Bengali Style Basanti Pulao Recipe
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Bengali Style Basanti Pulao Recipe is made from a heady fragrance of Gobindobhog that is soaked in turmeric to a get a golden touch. An overload of cashews, raisins and a hint of perfume of whole spices makes this a heaven for rice lovers. Rice is been a comfort food for generations and this is a nice and lovely recipe that you will want to indulge in, time and again.

 

Ingredients

  • 2 cups Govind Bhog Rice , cleaned, washed
  • 20 Cashew nuts
  • 20 Raisins
  • 2 inch Cinnamon Stick (Dalchini)
  • Cardamom (Elaichi) Pods/Seeds
  • Cloves (Laung)
  • Bay leaves (tej patta)
  • 2 teaspoons Turmeric powder (Haldi)
  • 2 teaspoons Ginger , grated
  • 1 tablespoon Sugar
  • 2 tablespoons Ghee
  • 1 tablespoon Vegetable Oil 

How to make Bengali Style Basanti Pulao Recipe

  1. 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.
  2. 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.
  3. 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.
  4. Add the ginger paste and saute for a minute or two; just about till the raw smell of ginger vanishes.
  5. 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.
  6. 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.
  7. 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.
  8. Switch off the flame, add the remaining ghee, cover and allow to rest for a further 10-12 minutes. The Basanti Pulao is ready.
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Post source : archanaskitchen

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