Basanti Pulao or fried rice is a Bengali (Indian ) dish from the eastern part of India in which a special variety of Rice called Gobindo Bhog Rice is used along with Kesar and other aromatic spices.Sometimes yellow food colour or turmeric is also used in place of kesar or saffron.This Pulao is mildly sweet or you can adjust the sweetness as per your liking.The Persians also prepare rice dish with saffron.
Preparation Time - Soaking Rice half hour and then drying it on a plate ,other preparation 10 min
Cooking Time - 15 to 20 min
Ingredients:-
1. 1 cup Gobindobhog Rice preferably ( or Basmati )
2. Water for washing and soaking the rice and also for cooking (around 2 cups for cooking )
3. Saffron (pinch ) soaked in Luke warm milk.
4. 2 -3 teaspoon Ghee ( Clarified Butter)
5. Whole spices ( 1 bay leaf ,2 green cardamoms or elaichi , 2-3 cloves or lobongo and 1/2 inch cinnamon ).Just break the cardamom and add ,be careful when adding the lobongo or clove as it can splutter,generally the small round structure is broken and then added.
6. Garam Masala ( 2 green cardamoms+2 cloves or lobongo + 1/2 inch Cinnamon or darchini or 1/8th teaspoon of cinnamon powder) grind it and keep aside.
7. 1 teaspoon sugar or as per your sweet tooth.
8. Salt as per your taste ( I used 1/2 teaspoon ).
9. Raisins,Cashews ( optional,I only used Raisins this time )
Preparation :-
1. Wash the rice several times to clean the dirt /extra starch and then soak it for 1/2 hour to 1 hour ,then drain the water and spread it on a plate to air dry. ( it is alright if it is not completely dried ).I am sometimes short on time and skip the drying step :(.
2. If you are using Rasins and Cahews then fry them and keep aside.(do not fry too much ).This time I fried the raisins along with the rice.
3. Prepare the Garam Masala with the ingredients stated in point 6 under ingredients.
4. Soak the saffron in Luke warm milk.(around 1/4th cup )
Cooking :-
1. Take an utensil ( preferably a flat bottom with little raised side and a glass lid cover) and add the ghee.
2. When the ghee melts add the whole spices mentioned in point 5 under ingredients list.
3. When the whole spices has infused their flavours in the ghee then add the rice and raisins and fry the rice well.You will hear a "chit chit " sound when the rice is properly fried.This is an important step.
4. Add the saffron soaked milk and mix.
5. Then add about 2 cups water ( sometimes I start with 1 and 1/2 cup water for 1 cup gobindobhog rice and then add later if required ) and mix.
6. Add the sugar and salt and give a gentle stir.( add the sugar after adding the water as if you add while frying the rice the sugar will give it a brown colour )
7. Bring it to a boil then low the flame cover and simmer on very low heat. Glass lid ensures that you can keep an eye on the rice. When the water has dried up then gently fluff up the rice with a fork and if needed sprinkle little water and then cover and cook on very low heat.When done sprinkle the garam masala and gently mix.
8. When done,switch off the flame,take it off the flame ,rest for 5 min and serve hot with your choice of veg or non veg dish .
NOTE - You can fry the Cashews and Raisins separately and then simply mix them with the Rice at last gently.
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Very nice and good helpful post.
ReplyDeleteMr.Md Tarikul Molla, Thank you for your comments and wishes, it is indeed a motivation for me to keep doing my work. Kindly share with your family & friends.
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