Last week Himel asked me "What special dish are you preparing this Sunday?". I told him, "Not decided yet. Do you have anything in your mind?". Before I could barely end my sentence, as expected, he answered me, "Pulao and Chicken Kosha". As if I didn't know. Every time, in every occasion, whether it's his birthday or our marriage anniversary or any other days whenever I asked him what does he want to eat, he tells me the same. :) :)
The Bengali "Basanti Pulao or Misthi Pulao" is a traditional Bengali recipe which is made from fragrant Gobindabhog or Kalijeera rice, Cashew nuts and Raisins along with lots of Ghee. The use of turmeric to this dish, gives a gorgeous yellowish colour to the rice and the use of ghee leaves a heavenly aroma behind it which brings the mood of celebration and happiness all over. It embraces all kinds of festivals and it is sure to make you fall in love with it. Bengali Durga puja, Saraswati puja, Deepavali celebration are incomplete without "Basanti Pulao". It's not just limited to these auspicious festivals, but also a popular main dish which is served in various occasions like birthday parties, anniversary parties or marriage ceremonies in Bengal. It's served as a main dish along with variety of Bengali side curries and gravies. "Kosha mangsho, Aloor Dom, Paneer ar Dalna" are the popular choices. Try this delicacy and see how the divine flavours play around in your mouth and you are left with nothing but a mesmerized soul.
Tips:
The "Basanti pulao" is normally made with non-parboiled (aatop chaal) gobindobhog rice or kalijeera rice, which gives a distinct aroma to the dish. However, if it is not available, you can use basmati rice or normal jeera rice instead.
Adjust the salt and sugar as per your requirement although its taste is dominated by sweetness.
Don't add too much turmeric, otherwise the Pulao will take the aroma of turmeric.
Fry the rice nicely before boiling it to enhance its flavours and to prevent rice from turning sticky.
Be careful of the amount of water you add. Adding too much water will turn the pulao soggy, adding too little make it mushy. The golden rule is - "rice and water should always be in a 1:2 ratio". Use same utensil to measure the rice and water.
Give the pulao resting time once it's done. Resting allows all the flavours to incorporate nicely and ensures that all the moisture is absorbed by rice grains, leading to fluffier pulao.
Bengali Yellow Rice (Basanti Pulao):
Serves: 4-5 servings
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Ingredients:
2 1/2 cup (500 gm) Kalijeera rice
1/4th cup (50 gm) and 1 tbsp Ghee
1 tbsp Ginger paste
1 tbsp Green Chilli paste
2 tsp Bengali Polau Masala powder
1 tsp Turmeric
6 Green Cardamom pods
2 pieces Cinnamon sticks
6 pieces Cloves
3 pieces Bay leaves
1 Black Cardamom
1 tbsp Salt
6 tbsp Sugar
15-20 Cashew nuts
15-20 Raisins
5 cup (1000 gm) Hot Water
Ingredients for Pulao Masala:
1/2 Nutmeg
2 pieces Mace
6 Green Cardamom pods
1 pieces Cinnamon sticks
4 pieces Cloves
1 pieces Bay leaves
1Black Cardamom
1/2 tsp Sahi Jeera
Recipe:
Wash and rinse the rice well until clear water comes out and soak the rice for at least 30 minutes.
In the meantime dry roasted all the whole spices for pulao masala over medium heat. When the aroma of the spices will start to come out, turn off the heat. Take all the spices in a grinder jar and grind it smooth. We need 2 tsp of this masala for our "Basanti Pulao".
After 30 Minutes, strain the rice and leave it to air-dry over a strainer.
Once dried, transfer it to a mixing bowl.
Add ginger paste, green chilli paste, turmeric, green cardamom, black cardamom, cinnamon, cloves, bay leaves, pulao masala and 1/4th cup ghee. Mix until rice grains are well coated with ghee and all the spices. Cover and rest it for about an hour.
After an hour, heat 1 tbsp of ghee in a deep pan over medium heat. Add the cashews and fry them until they are golden brown.
Now add the raisins and fry them too for 5-6 seconds.
Add the marinated rice. Fry it for about 5-6 minutes on medium heat until the rice looks like an opaque appearance. Stir frequently.
Add about 5 cup of hot water, along with the salt.
Cover and cook on lowest possible heat till almost all the water has been absorbed. It will take nearly 10 to 15 minutes. By that time the rice should be almost cooked but firm.
Now open the lid, add sugar and lightly stir to break the lump. Don't over do otherwise the rice grains will break.
Again cover the pan and steam on low heat for about 8-10 minutes.
Switch off the flame, cover and allow to rest for a further 10-15 minutes.
After 10-15 minutes, open and keep aside the lid and let the extra steam to escape. Giving resting time and keeping the lid open give the pulao fluffy texture. The rice must be cooked properly but not soggy at the end.
The "Basanti Pulao" is ready to be served.
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