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Basanti pulao
Hey guys, hope you are all doing well. And today I am going to share a recipe that I learnt from my mom, though I still need to perfect the dish, but I can always share the recipe with you. She is a great cook but will never acceptit. I guess it’s a general problem amongst mums across the world, being humble, is in there DNA. Anyways, today’s recipe is my mums secret formula whenever she has surprise guests over lunch or dinner, which is Basanti Pulao, extremely easy to cook, doesn’t require much ingredients or effort and can be served with simple fries like fish or brinjal (eggplant) or vegetarian or non-vegetarian dishes, like chicken, mutton or paneer preparations. So without further due, let me share my most comfort food Basanti Puloa, today from my mum’s kitchen to yours.
Cuisine Bengali
Prep Time 30 minutes
Cook Time 30 minutes
Servings
People
Cuisine Bengali
Prep Time 30 minutes
Cook Time 30 minutes
Servings
People
Instructions
Preparation:
  1. Take the gobindobhog rice in a bowl, add enough water to cover the rice. Soak the rice for an hour, then drain the water and spread the rice on a plate and let it dry for 15 minutes. Next take a bowl, add the gobindobhog rice, turmeric powder, garam malasa, ghee and salt. Now mix all the ingredients together, cover the bowl and leave it for around 30minutes.
Directions:
  1. Now take a pan, put it on medium flame, add ghee to the pan, let it heat before you add the cashew and raisins to the pan. Keep stirring the ingredients, to avoid over frying them. Now remove all the fried cashew and raisins from the pan and keep it aside. Add some more ghee to the pan, let it heat, add the whole spices (bay leaves, cardamom, clove and cinnamon stick in the same order) and sauté it a little, then add the chopped ginger and stir it well. Now add the marinated rice, mix it well with all the ingredients in the pan and cook it for 5 minutes. Now add 3 cups of lukewarm water and stir it well, add the fried raisins, cashew nuts, sugar and salt, give it another stir, cover the lid and let it cook for 10 minutes in high flame followed by 5 minutes on low flame. Remove the lid to check if the rice is done, and serve it hot with fish fry or a side dish of your choice.
Recipe Notes

P.S – Soak the nuts and raisins for at least 15 minute before your fry them.   

 

For more comfort foods | https://www.thecomfortfoods.com


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