Easy, authentic Basanti Pulao (Sweet, Yellow Pulao) recipe
The ROI (return of taste & accolades on investment of time & effort) of this Basanti Pulao recipe is so high that it puts the hyped up DOGE bull runs to shame! The amounts mentioned in the recipe should produce enough pulao for 3 - 4 people.
Recipe by Atreyee Bhaumik!
tbsp = table spoon, tsp = tea spoon
Here goes -
Procure Ingredients
- Gobindobhog Rice (buy or... farm?)
- Ghee
- White Oil
- Turmeric Powder
- Cardamom Pods
- Cloves
- Cinnamon Sticks
- Bayleaf
- Cashew Nuts
- Kishmish
- Chopped Ginger
- Green Chilli
Prep
- Wash 2 cups of Gobindobhog Rice thoroughly, strain it and leave it to dry.
- Once rice is a bit dry, add 2 tbsp ghee, 1 tsp turmeric powder, 1 tbsp chopped ginger, 4 cardamom pods, 6 cloves, 2 cinnamon sticks, 2 bayleaf.
- Mix the rice and added ingredients well, cover and rest for one hour.
Cook
- Start heating 3 cups of water in a sauce pan.
- Add 2 tbsp ghee in a separate pressure cooker and turn on the heat in low/medium flame.
- Add cashew nuts (how much you ask? go crazy - based on how much you love cashew) to the pressure cooker and fry. If this confused you, add one handful of cashew.
- Once cashews turn golden brown, add the rice. Mix well.
- Fry the rice till it turns translucent and the aroma of Gobindobhog rice is released.
- Add one handful of kishmish, 1 green chilli, 4 tbsp sugar and 2.5 tsp salt to the pressure cooker and mix well.
- Add the hot water from the sauce pan to the pressure cooker and close the lid (lower the flame while adding the hot water, lest it splutters violently).
- Cook for one whistle on high flame and turn off the heat.
- Let it rest till pressure is released automatically.
- Taste & adjust salt and sugar if needed.
Eat
The pulao is ready. Enjoy it with some delicious Mutton Kosha or Laal Chicken er Jhol!