Basanti Pulao | বাসন্তী পোলাও
Bengali Basanti Pulao recipe, a befitting easy pulao recipe for all Bengali festivities. Bengalis love rice and they love festive cooking.
Servings 2 People
Calories 503kcal
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- Non-stick frying pan
Ingredients
- 1/2 cup Gobindobhog Rice or Basmati Rice
- 1 cup Water Tepid or Lukewarm
- 4 tbsp Ghee or Clarified Butter
- 2 Bay Leaves
- 1 Black Cardamom
- 4 Green Cardamom
- 1 inch Cinnamon Stick
- 5-6 Cloves
- 1/3 cup Mixed Dried Fruits Chopped Almonds, Cashew, Walnuts
- 1/3 cup Raisins
- 1 tsp Garam Masala Powder
- Salt To Taste
- A pinch of Saffron soaked in 2 tbsp Warm Milk
- 1 tbsp Sugar
Instructions
- Heat the ghee in a pan and fry the chopped nut in it till light golden in color. Once done take them out and keep aside.4 tbsp Ghee or Clarified Butter, 1/3 cup Mixed Dried Fruits, 1/3 cup Raisins
- Now, add the Bay Leaves and whole spices and stir for a minute till they release their aroma.2 Bay Leaves, 1 Black Cardamom, 4 Green Cardamom, 1 inch Cinnamon Stick, 5-6 Cloves
- Now, add the washed and drained rice in it. Fry it till they become crisp.1/2 cup Gobindobhog Rice
- Add the water, salt, sugar, garam masala powder and milk soaked saffron strands. Give it a stir and let it simmer for 8-10 minutes with lid on.1 tsp Garam Masala Powder, Salt To Taste, A pinch of Saffron soaked in 2 tbsp Warm Milk, 1 tbsp Sugar, 1 cup Water
- Once you see the water has been absorbed halfway, remove the lid and add back the fried nuts & raisins. Take a pair of chopsticks and give the rice a gentle stir from the bottom. Let it cook for a few minutes more and then turn off the heat.
- Let it sit for a while just like that, maybe for 10-15 minutes. Then serve.
Notes
