Basanti Polao is a tradiatioanl Bengali sweet pulao recipe."Misti/Mitha" stands for sweet in Bengali & "Holud/Basanti" stands for yellow in color & most importantly this will pronounce "Polao" not Pulao. So this rice preparation must be sweeter in taste & yellowish in color.
INGREDIENTS
1. Rice(Gobindobhog)-500gm
2. Ghee
3. Turmeric powder-1TSP
4. Ginger-1inch(crushed)
5. Cloves-3pieces
6. Cardamom-3pieces
7. Cinnamon-1pieces
8. Bay leaf-1pieces
9. Cashew-8pieces
10. Raisin-8pieces
11. Salt-1TSP
12. Sugar-5TbSP
13. Green chili-3pieces
STEPS OF PREPARATION
Wash rice thoroughly with water until the water comes out clean. Drain water and leave rice to air dry completely.
In a bowl take the rice,crushed ginger 1inch,turmeric powder 1TSP and 2TbSP ghee. Mix all the ingredients gently with hands, cover and let it marinate for 1 hour.
Before started the cooking heat water for the recipe.
Heat a kadai,add 2TbSP ghee. when ghee melts add the whole spices(3 cloves, 3 cardamom, 1 bay leaf, 1 cinnamon). fry the spices for 30 seconds.
Add cashew and raisin, fry for 1 minute. then add the marinated rice and fry on low to medium heat for 5minutes or till the rice became translucent.
Add 1 liter(double amount of the rice) hot water and 1TSP salt, stir gently, cover and cook on low flame for 10 minutes.
After 10 minutes add 5TbSP sugar and 3 green chili, give it a quick mix and again cover for another 5 minutes.
After 5 minutes Polao is ready to serve.
Enjoy it hot with your favourite gravy.
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