By Nandini Bhushan
Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
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Basanti Pulao
The bright yellow aromatic Basanti Pulao is a traditional recipe that has been a part of the Bengali kitchen for ages. This mishti pulao is cooked mostly with gobindobhog, a special variety of short-grain aromatic rice along with ghee, assorted nuts, whole spice and sugar for festivals and special occasions like poila baisakh or new year.
Ingredients
(Serving three to four people)
Aged gobindobhog rice: 2 cups
Ghee: 4 tsp
Sugar: 3 tsp
Turmeric powder: 1 ½ tsp
Green cardamom: 4
Cloves: 2
Cinnamon stick: 1
Bay leaf: 1
Cashewnuts: 14 to 15
Raisons: 12
Salt as required
Step 1
Soak rice in enough water and leave for at least an hour. Rinse and spread to dry.
Step 2
In a bowl mix rice with ghee, cardamom, cinnamon, bay leaves, clove and turmeric. Rub the masala with your hand so that the rice coats with the masala and ghee. Keep it aside for at least half an hour.
Step 3
In a cooking pot add a tsp of ghee and fry the nuts until golden brown.
Step 4
To this add the marinated rice and saute until rice turns opaque. Also, add the raisins and saute along with the rice.
Step 5
In the meantime add 4 cups of water with salt and sugar.
Step 6
Stir it gently. Reduce the flame, cover and cook for about fifteen minutes.
Step 7
Once the rice is soft, remove it from heat and let it remain so for another seven to eight minutes. Serve the amazing Basanti Pulao with aloo dum or any curry of your choice.
