Ghee Bhat is a traditional Bengali sweet Pulao prepared with Rice, Indian spices, and nuts.
- Basmati Rice: 500 g
- Ghee: 50 g
- White Oil: 50 ml
- Carrot: 1 chopped
- Green Peas: half Cup
- French bean: 10-15 sticks, Chopped
- Green Chilies: 2-4 (based on your taste)
- Cinnamon: 2 small stick
- Clove: 5-8
- Bay Leave / Tej Pata : 2
- Dry Red Chili: 1-2
- Green Cardamom: 2-4
- Black Cardamom: 1
- Sahi Jeera: 1 Tsp.
- Jaiphal: ½ (Powdered)
- Javitri: 1 Floret ( chopped)
- Bengali Garam Masala Powder: 1 tsp.
- Cashew nut: 50 g
- Raisins: 50 g
- Salt: 1 tsp.
- Sugar: 5 tbsp
- Wash rice 3-4 times and keep that aside.
- Take a large vessel / covered pan (preferably non-stick vessel and take the ghee and oil and heat it.
- Add Cashew nuts and raisins in the hot ghee-oil mixture and fry them and keep them aside after frying.
- Now temper the Ghee-Oil mixture with Cinnamon, Bay Leave, Clove, Dry Red Chilies, Green Cardamom, Black Cardamom, Sahi Jeera, Jaiphal, and Javitri and cook for two minutes.
- Add chopped French beans and Carrots first and cook for 3-5 minutes on low flame.
- Then add Green Peas and again cook for some time.
- Add a little salt for seasoning.
- Now add washed rice to the mixture and fry for around 5-6 minutes in low flame. It’s very important to fry rice properly to get the typical taste.
- Add rest of the salt and sugar and Garam Masala Powder and again cook for 2-3 minutes.
- Now it’s time to add water.
- You just need to take double water proportionate to the rice. What I do is I use the same bowl where the rice was kept to get the proportion.
- Add the right proportion of water and mix the rice loosely with a ladle and add fried cashew nuts and raisins to it.
- Add slitted green chilies to the mixture to get a fresh aroma.
- Bring the water to boil and after 2 minutes take a spoonful of water and taste it to check the salt and sugar and adjust accordingly.
- Cover the vessel with a lid loosely and cook for 10-15 minutes or till 90% of the water has evaporated in medium or low flame.
Water proportion is very important for making Ghee Bhat as if there’s extra water then the end result will be a plate of soggy pulao and vice versa.
- Category: Main
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 100g
- Calories: 455
- Sugar: 12.5g
- Sodium: 892mg
- Fat: 16.8g
- Saturated Fat: 5.6g
- Carbohydrates: 71.7g
- Fiber: 4g
- Protein: 7.5g
- Cholesterol: 16mg
Keywords: Ghee Bhat recipe, Bengali Ghee Bhat, debjanir Rannaghar