Basanti Pulao | বাসন্তী পোলাও

Ingredients

Method

1. 1Prepare the rice

   Wash the Gobindobhog rice thoroughly. Drain completely, spread it in a colander and allow it to air-dry for at least 30 minutes. Do not soak the rice.

2. 2Prepare the dry fruits

   Soak the raisins in clean water for 10 minutes and drain. Halve the cashews.

3. 3Prepare the hot water

   Boil 1 litre of water with 4 bay leaves in a separate pot. Remove the bay leaves before adding the water to the rice.

4. 4Temper the whole spices

   Heat 4 teaspoons of ghee in a kadai over low heat. Add the lightly cracked cardamom, cinnamon and cloves. Let them release their aroma without burning.

5. 5Fry the cashews and raisins

   Add the halved cashews and fry until lightly golden. Add the drained raisins and fry together for up to 2 minutes, until the raisins puff up.

6. 6Fry the rice

   Add the completely dried rice. Stir continuously over medium heat for 4–5 minutes.

7. 7Add the seasonings

   Reduce the heat. Add salt, sugar, ginger paste, turmeric powder and garam masala powder. Stir for 1–2 minutes until the rice is evenly coated.

8. 8Add hot water

   Carefully pour in the hot water after removing the bay leaves. Increase the heat and bring the mixture to a boil.

9. 9Cook covered

   Cover with a well-fitting lid and cook over medium heat for 5–7 minutes.

10. 10Gently turn the rice

    Open the lid and gently turn the rice from the bottom to the top without breaking the grains. Some moisture may still remain.

11. 11Finish cooking

    Cover again and cook over low heat for another 2–3 minutes. Check that the rice is cooked and the moisture has reduced. If necessary, cook a little longer.

12. 12Rest and fluff

    Switch off the heat. Keep the kadai covered and let the pulao rest for 5 minutes. Open the lid and gently fluff the rice.

13. 13Serve

    Shape the pulao in a small round bowl and invert it onto a serving plate. Serve as a festive dish or offer it as Laxmi Puja Bhog.

    Recipe: Basanti Pulao