Basanti Pulao
Bengali Basanti Pulao also refer to as MishtiPulao (Sweet Pilaf) is a festive pleasure. It taste pretty amazing on its own, but is often paired with a Kosha Mangsho (Bengali Style Mutton Stew). It is typically prepared with an aromatic short grain rice called “gobindo bhog chaal” but you can use any non-sticky short grain rice.
Ingredients
- 1 cup non sticky short grain rice (preferably gonindo bhog rice or kalijeera rice)
- 3 tablespoons ghee
- ½ teaspoon turmeric powder
- 1 tablespoon bhaja moshla - recipe link given in notes below
- 3 small bay leaves
- 6 cloves
- 4 green cardamoms
- 1 inch fresh ginger
- 2 tablespoon sugar
- 1 and ½ teaspoon salt
- ⅓ cup cashew
- ¼ cup raisins
Instructions
- Wash the rice throughly to remove all the cloudy water and excess starch.
- Layer the washed rice on a colander or a place to air dry it for 15 minutes.
- Transfer the rice to a bowl and to that add the turmeric and 2 tablespoons ghee. Give a mix to incorporate everything. Then cover and leave it aside for 1 hour.
- After an hour start preparing the misti pulao. Bring a heavy bottom wok or skillet to medium heat.
- Pour the remaining ghee along with cashew and raisins. Stir it around. Then add the bay leaves, clove and cardamoms. Toss it around for few seconds.
- Scatter the marinated rice and toast it for 5 minutes.
- Pour 1 and ½ cup hot water, mix it around and cover the pan. Let it cook in medium low heat for 10 minutes.
- After 10 minutes, remove the lid. The rice should be cooked through and not mushy.
- Using a fork fluff the rice.
- Then sprinkle the sugar all around. Also add the green chili.
- Fluff it one more time using the fork, cover the pan and leave it aside for 5 minutes.
- Enjoy Basanti pulao fresh!