Mishti Polao/pulao is a common favorite dish with all Bengalis. This one is a combination of wonderful taste, excellent color, and flavor. This dish is not only easy to prepare in very less time and effort. It’s a perfect combination with any spicy side dish, such as mutton, chicken, or fish. After marriage, when we went to our friend(also my Dada) Ashutoshda's house for the first time, Asutoshda's wife, Ishitadi, prepared this pulao. I love this recipe, but I modified it a little bit myself. I share with all of you...hope you also enjoy this recipe...:)
Ingredients:-
- Basmati Rice/Gobindobhog rice – 2 cups
- Sugar – 1 tbsp( if you like a sweeter version, then add more).
- Cinnamon – 2 one-inch stick
- Bay leaves – 2 nos.
- Cardamoms – 4-5 nos
- Cashew pieces – 1/6 cup
- Raisins – 1/6 cup
- Ghee/sunflower oil – 3/4 tsp
- Salt as per taste
- Turmeric powder – 1/2 tsp
- Water to cook rice(approximately 4 cups)
- one pinch saffron
- 3/4 spoon of warm milk
Preparation:-
- Wash the rice thoroughly and drain any excess water. Then, spread the rice in a single layer on a cotton cloth or on plates. Next, place it in a sunny or dry spot to dry.
- Heat ghee in a Kadai /Pan and add bay leaf, cinnamon stick, cardamoms, cloves, raisins, and cashew nuts. Fry for a few seconds.
- Next, add rice, turmeric powder, sugar, and salt. Mix really well.
- At the same time, saffron is put in the milk for a few minutes, and this one is also added to the rice.
- Now add warm water. Bring it to a boil, reduce heat, and cover. Cook until done ( approximately 10/15 minutes).
- Serve hot with Salad & chicken/ mutton/Fish, or any type of curry.
Now Enjoy Your's Basanti/ Sweet Polao....!!!!
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