The festive season is long gone but I still have a hung of it. So today I thought of preparing Bhoger Pulao. Like all my recipes, this too is very simple and can be served with any side dish of your choice, but my favourite is Kashmiri Alur Dum. So here’s sharing my comfort food of all time, festive or not, Bhoger Pulao.
Take the Gobindobhog rice in a bowl and 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, garam malasa, ghee and salt. Now mix all the ingredients together, cover the bowl and leave it for around 30minutes.
Now take a pan and put it on medium flame, now add ghee to the pan and let it heat, then add the cashew and raisins to the pan. Keep stirring the ingredients, to avoid over frying them. Now remove all the friend 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 and give it another stir, then 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 a fry or a side dish (veg/non-veg) of your choice.
P.S – Frying the nuts and raisins is optional, you can add them after you have added the lukewarm water to the rice. This will help avoiding the risk of over frying or burning the nuts and raisins.
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