Friday, November 28, 2008

Bengali Polao

This is a basic bengali pulao recipe which is very easy to make for anyone. This simple, authentic recipe is quite distinctive from other regional Indian pulao recipes as it is little sweet in taste. It gets a light brown coloring from the caramelization of sugar and has a heavenly touch of ghee and dry fruits.


Ingredients :
Basmati Rice : 500 gm.
Raisins : a handful
Cashews : 12-14
Onion : 1 (medium)
Ginger paste : 2 tsp.(teaspoon)
Bay leaves : 2
Cardamom : 3-4
Cloves : 4-5
Cinnamon : 2(1") pieces
Salt to taste
Sugar : 3 tbsp.
Black Pepper powder : 1 tsp.
Oil+Ghee : 2+2 tblsp.(tablespoon)

Method :
  • Wash the rice and cook in enough water until 3/4 done. Do not overcook.
  • Heat oil & ghee in a heavy bottomed vessel. Add bay leaves, cloves, cinnamon, cardamom. Wait till they crackle, then add onions and ginger paste.
  • Add cashews and raisins and fry with onions for about 2-3 minutes. Now add the cooked rice, salt and sugar. Mix everything together and season with black pepper powder.
  • Keep stirring in low flame for about 4-5 minutes. Pulao is ready to serve.
Serve with any veg. or non-veg. dishes.
This post is on the way to Rice Mela by Cooking 4 All seasons.

6 comments:

Sangeeth said...

This is great! luv your pulao!

Vibaas said...

looks yum. nice entry. love your moongdal tadka recipe too.

anudivya said...

Very interesting and yum.
Why is it called Bengali pulao though?

Indrani said...

Thanks,
sangeeth,Vibaas and anuvidya
This is bengali way of making Pulao..so I named it bengali pulao

Srivalli said...

Thats a lovely dish indrani!

Usha said...

Sounds delicious, love the color:-)

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