Lunch Recipe: Pulao is a very popular recipe among vegetarian people in India. Pulao makes any occasion special and people love to eat it. In such a situation, you must have eaten many types of pulao till now, but the popular Basanti Pulao of Bengal is a little different from other pulao. In fact, people like to prepare and eat it as a royal food on special festivals or special days in Bengal. Dry fruits are given in abundance in it and its taste is slightly sweet, unlike other pulao. Generally, people like to eat Aloo Dum with this special pulao. In this way, if you also want to make your lunch special, then definitely try this recipe once.
Ingredients to make Basanti Pulao
3 cups Govind bhog rice
-10 cashews
-10 raisins
-4 inch cinnamon
-2 cardamom
-3 cloves
-3 bay leaves
3 tsp turmeric powder
2 tsp grated ginger
-2 tbsp sugar
-2 tbsp ghee
Method to make Basanti Pulao
First of all, wash Govind Bhog rice once or twice and soak it in water. After 10 minutes, drain the rice thoroughly with water and keep it in a big vessel. Now add one spoon of ghee, grated ginger, and turmeric powder to this soaked rice and mix well. Now keep it covered.
After 15 minutes, keep the pan on the gas and when it becomes hot, add two spoons of ghee to it. As soon as the ghee becomes hot, fry the raisins and cashew nuts in it and keep it aside. Now add bay leaves, cardamom, cinnamon, and cloves to the ghee in the pan and fry. Now add half a spoon of ginger paste in it and fry it a little.
Now add turmeric mixed with rice reduce the flame and mix well. Now if there are 3 cups of rice, add 6 cups of hot water to it and also add one spoon of salt and 2 spoons of sugar. Now mix it and cover it with a lid. When the water dries completely and the rice is cooked well, add cashew nuts and raisins and pour the remaining ghee on it.
Switch off the gas mix it well and keep it covered from above. Basanti Pulav is ready. You can serve it with hot aloo dum or egg curry. Apart from this, serve tomato chutney and papad with it.
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