My Creative Space: Basanti Pulao

Sunday, May 19, 2013

Basanti Pulao

Basanti pulao is a typical Bengali dish mostly loved by all the Bongs.It was a staple food at my home for any special occasion or on Sundays.On my birthdays my mom used to make it in a special way.She used to add either paneer or prawn to this dish.The name basanti means yellow color.The beautiful yellow color of the pulao gave it the name basanti pulao. It is little sweet in taste with the aromas of ghee and roasted cashews make it perfect one to cherish! It goes equally good with any non-veg(specially spicy mutton gravy) or paneer gravy.For me I can eat it as it is without anything! huh! I just love it completely..It always reminds me of the occasions and invitations from others.Fish fry,Basanti Pulao,Mutton chaap,date mango chutney,papad,sweet curd(mishti doi) and roshogolla all those together used to be part of the occasion menu..I can close my eyes and still can feel the taste..all these reminds me of bengali wedding,annaprashan or any similar occasion.I am sharing the menu here.

Ingredients:

Govindobhog/ zeera rice(or any short grain rice with flavor) - 2 cups
Water - 4 cups
Turmeric powder - 4 tsp
Cinnamon - two 1" stick
Cardamon - 3-4
Cloves - 5-6
Cashew - 10
Raisins - 15
Sugar - 3 tbsp
salt to taste
Ghee - 2 tbsp and a few drops
Bay leaf - 2

Method:

Wash the rice.Then soak the rice in water.Add 4 tsp of turmeric powder in water.Soak for 1 hour.After 1 hour drain the water.You can see your rice has become yellow colored.

Now heat ghee in a pressure cooker.Add bay leaf and whole garam masala.

Add the cashew and raisins and fry in low flame till the cashew becomes little golden in color.

Now add the rice and fry well for 3-4 mins.You need to constantly stir the rice so that it should not get stick to bottom.

Now add 4 cups of water,salt,sugar and few drop of ghee.Pressure cook till 2 whistles.

Ahaa...your beautiful colorful basanti pulao is ready to serve.

Serve it with cpicy mutton/chicken/paneer gravy.