Gondhoraj Ghol Pulao
Gondhoraj Ghol Pulao. A symphony of gobindobhog rice and gondhoraj ghol. The fragrance of gobindobhog elevated to ethereal levels by the perfume of gondhoraj lebu.
This is what I call a match made in heaven !!!
Ingredients
- 2 cup gobindbhog rice
- 1 cup yogurt
- 2 tbsp raisins soaked in water for 20 minutes
- 3 tbsp cashew nuts
- 2 tbsp juice of gondhoraj lebu
- 8-10 gondhoraj lebu leaves or kaffir lime leaves
- 1/2 tsp zest of gondhoraj lebu
- 2 tbsp vegetable oil
- 2 tbsp ghee
- sugar to taste
- salt to taste
Instructions
- Wash and drain the rice, keep aside
- Add 1 cup of water to the yogurt, stir in the gondhoraj lemon juice, whip well, ensure there are no lumps. Keep the gondhoraj ghol aside.
- Heat the vegetable oil and 1 tbsp of ghee in a pan.
- Sauté the cashewnuts and raisins till they turn a gorgeous golden, keep aside.
- To the same oil, add the rice, give it a gentle stir, taking utmost care not to break the grains. Saute gently, some 3-5 minutes, over a medium flame.
- Add 2 cups of ghol and 2 cups of warm water to the rice (golden rule - rice and water should always be in a 1:2 ratio), add sugar and salt to taste.
- Throw in the gondhoraj lebu leaves, add the fried cashewnuts and raisins.
- Cover and cook over a medium flame, till almost all the water has been absorbed. By this time, the rice should be almost perfectly done.
- Switch off the flame, add the lemon zest and the remaining ghee, cover, allow to rest for a further 10-12 minutes. Serve Hot.