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Bengali Yellow Pulao/Basanti Pulao

Bengali Yellow Pulao/Basanti Pulao

Ingredients

  • 1 and ½ Cup Gobindabhog rice
  • 3 cup  Water (Double amount of rice)
  • 1 tsp ginger paste15 pcs cashew nuts
  • 15 pcs raisins
  • 3 tablespoon  Sugar
  • Salt per taste
  • 50 gm ghee
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Spices

  • 1 dry red chillies
  • 2 bay leaves
  • ½ tsp turmeric powder
  • 5 pcs cardamoms
  • 5 pcs cloves
  • 3 pcs cinnamon sticks

Instructions

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  1. Clean and wash gobindabhog rice.

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  1. Strain and leave it to air-dry.
  2. Soak raisins & cashew nuts
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  1. Once it is completely dry then add 2 bay leaf, 3 tablespoon of ghee, 3 cinnamon stick, 5 cloves, 5 cardamoms, ½ tsp turmeric powder, add 1 tsp ginger paste, 1 teaspoon salt then mix all the ingredients to the rice with all the spices and ghee.
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  1. Cover and rest for at least an hour

How to cook Basanti Pulao

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Heat a heavy bottom pan with 1 teaspoon ghee and add 1 dry red chilies then add cashew nuts and raisins & fry until it gets a nice golden color.

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Now add the marinated rice. Fry for 3 minutes and stir continuously otherwise it will stick to the bottom of the pan.

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When the rice will turn transparent in light golden color and get a nice smell.

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Then add 3 cups of boil water. The amount of water is very important here. Always add the double amount of water depending on the amount of rice. Add sugar and mix thoroughly.

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Add salt as per taste and cover it & cook on low flame for 10 minutes.

By this time the rice should be cooked, adjust the sugar and salt as per your taste.

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Add slit and lightly stir to avoid breaking the rice.

Now turn the flame off, cover and rest for another 5 minutes.

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