"Bengali Pulao can be ‘shada’ (white pulao without turmeric) or Mishti Pulao which has a golden hue that comes from the use of turmeric. Shada Pulao is subtle in its flavor with a hint of Bengali Garam Masala and sweet with its use of cashews and raisins. Traditionally govindabhog, which is a short grained rice, is used for this recipe but I’ve used basmati here instead. This is a relatively easy recipe compared to all the pulaos and biryanis that are part of Indian cuisine. It tastes best with a curry especially mangsho or goat meat @sarchakra"
Bengali Shada Pulao
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- Recipe Card
Prep time: 5mins
Cook time: 20mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 cup basmati rice
- 2 tablespoon vegetable oil
- 2 cups frozen mixed vegetables (carrot, green peas, corn)
- 1 broken by hand into small pieces bay leaf
- 3 green cardamom
- 4 cloves
- 1 inch cinnamon
- salt to taste
- 2 teaspoon white pepper powder
- 1 tablespoon sugar
- 1 tablespoon ginger juice
- 2 teaspoon garam masala powder (cloves, cinnamon and green cardamom)
- Handful of cashews
- Handful of raisins
- 2 tablespoon ghee
Method
Step 1
Rinse basmati rice a few times till the water runs clear. Keep aside.
Step 2
Grate the ginger and squeeze the juice. Keep aside.
Step 3
Heat 1 tsp of oil and sauté the cashews till golden. Keep aside. Add the rest of the vegetable oil. Add bay leaf, cinnamon, cloves and green cardamom. Sauté a few seconds till aromatic.
Step 4
Add mixed vegetables. Sauté for a few minutes . Add drained rice. Add salt, sugar and white pepper powder.
Step 5
Add in Garam masala powder. Sauté for a minute. Add ginger juice and 2 cups of water. Turn the heat to low and cover. Cook for 11-12 mins till the rice is completely done.
Step 6
Add in sautéd cashews and raisins.
Step 7
Add in ghee and gently mix without breaking the grains of the rice.
Step 8
Cover for a few mins before serving.