Servings
4
Ready In:
30 mins
About this Recipe
By: Paromita
Festivals are almost always marked by this in a Bengali home. This Bengali pulao goes with “amish” and “niramish” choices equally. As it cooks the aromas of ghee and basmati rice fills in the air. This dish reminds me of special days and especially of Durga Puja.
This year is different in so many ways and Durga puja also took a different flavour – “virtual”. On the other hand it gave us the opportunity to be home, with our families. Enjoy this dish together with your loved ones. Pair it with alur dom or kosha mangsho.
INGREDIENTS
- 1.5 cups of basmati rice
- 3 cups water
- 2 bayleaf
- 5-6 cloves
- 1 inch cinnamom
- 5-6 green cardamom
- 8-10 whole black pepper
- 2 tblsp clarified butter or ghee
- 2 tblsp sugar
- 1 tblsp ground black pepper
- 2 green chillis
- 1 medium carrot
- 6-7 green beans
- 1/2 cup of frozen green peas
- 10-15 cashews
- 10-15 raisins
Step by Step Instructions
Step 1
First wash the rice and set aside. Chop carrot and beans in cubes.
Step 2
Heat half the ghee in a kadai and add cashews and raisins. Fry till golden.
Step 3
Drain and set aside.Add in the oil, and all he whole spices.
Step 4
Fry for a minute and add in chopped carrots and beans. Fry for a minute.
Step 5
Add some salt and cook covered for another minute. Now add the peas and stir.
Step 6
Add the fried cashews and raisins.
Now add remaining salt, sugar and ground pepper.
Step 7
Boil on medium-high heat for 10 minutes
Step 8
Water will reduce, now add in the remaining ghee and green chillis.
Step 9
Cover and steam on low heat for 15 minutes.
Pulao is ready.