Bengali Basanti Pulao Recipe

1. Wash Gobindobhog rice under running water until there is no starchy water left.
2. Soak Saffron string in warm milk for 15 minutes.
3. Soak the rice in plain water for 15 minutes and then discard the water.

To make the Pulao Masala:

1. Make a coarse powder of Nutmeg, Mace, Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, and Sahi Jeera.
2. You need 2 Tsp. Masala Powder for 500g of Rice.

Marination:

1. Mix the rice (after discarding the water and drying for 15 minutes) with 1/2 Tsp. salt. little food color, 1 Tbsp. Ghee and 1 Tsp. Pulao Masala.

To make the Basanti Pulao:

1. In a deep bottom, pan heat Ghee (100g).
2. Fry Cashewnut and Raisins till the nuts turn a bit brownish and the raisin translucent.
3. Strain from the pan.
4. Temper the Ghee with Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, and Bay Leaf.
5. Add Rice and start frying the rice on low flame for around 5 minutes.
6. Now add Sugar and Salt and give a thorough mix.
7. Add the saffron-soaked milk and a few drops of the yellow color.
8. Add fried nuts and raisin as well.
9. Now add the exact double amount of water of the rice.
10. Keep the heat on the higher side.
11. Cover the pan with a lid and cook over low flame for around 15 minutes.
12. Check-in between and lightly stir if required.
13. Once the water is almost evaporated from the rice add 1 Tsp.Pulao masala.
14. Lightly mix and cook for 2-3 minutes on low flame covering the pan with a lid.
15. Switch the flame off and do not open the lid for 10 minutes.
16. After 10 minutes open the lid and give the pulao a light stir.
17. The rice must be cooked properly and must not be soggy at the end.