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.
This post is on the way to Rice Mela by Cooking 4 All seasons.
6 comments:
This is great! luv your pulao!
looks yum. nice entry. love your moongdal tadka recipe too.
Very interesting and yum.
Why is it called Bengali pulao though?
Thanks,
sangeeth,Vibaas and anuvidya
This is bengali way of making Pulao..so I named it bengali pulao
Thats a lovely dish indrani!
Sounds delicious, love the color:-)
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