Basanti pulao (Yellow Pulao, Bengali style)
Basanti Pulao. A heady fragrance of Gobindobhog, the gorgeous golden of turmeric, an overload of cashews and raisins and the perfume of whole spices. Enjoy!
Ingredients
- 2 cups gobindobhog rice washed and drained
- 15 - 20 cashew nuts
- 20-25 raisins
- 2 small sticks of cinnamon
- 2 green cardamom
- 2 cloves
- 2 - 3 bay leaves
- 2 tsps turmeric powder
- 2 tsps ginger paste
- 1 tbsp sugar
- 3 tbsps ghee
- 2 tbsp vegetable oil
Instructions
- Smear the gobindobhog rice with turmeric, 1/2 tbsp ghee and keep aside for 20 minutes for the rice to catch the gorgeous yellow.
- Heat 2 tablespoon of vegetable oil and 1.5 tbsp of ghee in deep fry pan. Fry the cashew nuts and raisins till they turn brown, keep aside.
- In the same oil, add the bay leaves, crushed cinnamon, green cardamom, cloves, saute till the spices start to release their aroma.
- Add the ginger paste and saute for a minute or two.
- 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.
- 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.
- Throw in the fried cashew nuts and raisins. Cover and cook till almost all the water has been absorbed, by which time the rice should be almost done.
- Switch off the flame, add the remaining ghee, cover and allow to rest for a further 10-15 minutes.
- The Basanti Pulao is ready. Serve hot.