Basanti polao or mishti polao may be a sweet, ghee-laden rice dish made up of fragrant gobindabhog, cashew nuts, and raisins. this is often the most rice dish of choice for any special day. Among the side dishes served with Basanti pulao, kosha mangsho is that the hottest. While there are many other forms of polao made with differing types of fruits, nuts, meat, or fish, this one has become the foremost popular, featuring prominently on the menus of Bengali specialty.
Use aged, non-parboiled atop/gobindobhog rice for this dish. New rice breaks very easily and can cause a mash rather than perfectly cooked individual grains. I fry the rice before boiling it to reinforce its flavours and break down the starch which prevents rice from turning sticky. even be careful of the quantity of water you add. For 500 g rice, we’re using 1050 g water. However, as the quality of rice varies widely, it’s best that you simply reserve a number of the water (5–10%) and add as long as necessary.
This polao tastes best subsequent day, so plan accordingly. Resting allows all the flavors to mingle nicely. It also ensures that each one the moisture is absorbed by rice grains, resulting in fluffier polao.
INGREDIENTS
- 500 g aged gobindobhog rice
- 100 g Ghee
- 6 g ginger (finely chopped)
- ½ tsp turmeric
- 8 pcs cardamom
- 3 pcs cinnamon
- 8 pcs cloves
- 3 pcs bay leaves
- 20 g salt
- 70 g sugar
- 35 g cashew nuts
- 35 g raisins
- 6 pcs green chilies
- 1050 g hot water
Method
Wash and rinse rice, and leave it to air-dry over a strainer.
Once dry, transfer it to a bowl. increase it finely chopped ginger, turmeric, cardamom, cinnamon, cloves, bay leaves, and Bengali-style ghee. Mix until rice grains are well coated with ghee and spices. Cover and rest for about an hour.
Before you begin cooking, set water to boil in a pot or in an electrical kettle.
Heat 5 g ghee during a Kadai. Add the cashews and fry them until they’re lightly colored (about a minute). Now add the marinated rice. Fry it for about 6 minutes on medium until the rice takes on an opaque appearance. Add the raisins and fry for an additional 2 minutes.
Add about 1050 g (±5%) water, alongside the salt. the quantity of water is vital. Add an excessive amount of and polao will become soggy, add insufficiently and it’s going to stick with the pan.
Cover and cook on the lowest possible heat for about 10 minutes. Rest before serving.
0 comments on “BASANTI POLAU”Add yours →