Kaju Kishmish Pulao Recipe | Bengali White Pilaf with Cashew nuts and Raisin

%bengali kaju kishmish pulao recipe debjanir rannaghar

Kaju Kishmish Pulao Recipe | Bengali White Pilaf with Cashew nuts and Raisin

Kaju Kishmish Pulao, also known as Bengali Sada Polao, is a classic Bengali dish. This white pulao is made with fragrant Gobindobhog rice, cashew nuts, and raisins.

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Course: Main, Rice

Cuisine: Bengali

Diet: Low Lactose, Vegetarian

Keyword: bengali sada pulao recipe, bengali sada pulao recipe debjani rannaghar, Debjanir Rannaghar, kaju kishmish pulao recipe, kaju kishmish pulao recipe debjanir rannaghar

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: people

Calories: 471kcal

Author: Debjani Chatterjee Alam

Cost: Rs. 300

Ingredients

200 g Gobindobhog Rice
50 g Cashew nuts / Kaju
50 g Raisins / Kishmish
2 Green Chili
1 tablespoon Ginger paste
50 g Ghee
50 g Sugar
2 teaspoon Salt

Whole Spices for flavoring

2 pieces Cinnamon Stick
5 pieces Clove
5 pieces Green Cardamom
2 pieces Black Cardamom
3 pieces Bay Leaf

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Instructions

Let's learn how to make Bengali sada kaju kishmish pulao at home.
First, measure out 200g of Gobindobhog rice.

Although I prefer using Gobindobhog rice for authentic Bengali sada pulao, and sometimes Karpurkanti or Tulaipanji, you can also use other types of short-grain rice or Basmati.

Remember to use the same cup to measure water later on.

Wash the rice several times under running water until the water runs clear, being careful not to break the grains.
Next, soak the rice in water for exactly 15 minutes.

This step is crucial. Don't soak it for too long, or the rice will become too soft, but don't soak it for less time either.

After 15 minutes, drain the water from the rice.
Now, add all the whole spices: cinnamon stick, black cardamom, green cardamom, cloves, and torn bay leaves.
Also, mix in two-thirds of the total ghee and one teaspoon of salt.

I use 50g of ghee for every 200g of rice.

Add both broken cashew nuts and raisins.
Don't forget one tablespoon of ginger paste.
Gently mix everything together and let the rice sit for 15 minutes.
In a separate step, boil about three cups of water.
Heat a heavy, deep pan (kadhai) and add the remaining one-third of the ghee.
Once the ghee melts, use a spoon or spatula to spread it around the inside of the pan. Keep the flame at a medium setting.
Next, add the rice to the pan. With a spatula, stir the rice for about 5 minutes until it looks shiny and the nuts and raisins are fried.
Now, add the sugar.

I use 50 grams of sugar for 200 grams of rice, but you can use less if you prefer.

After adding the sugar, mix it in, then add the sliced green chilies.
Now, pour in 2 cups of hot, boiling water,.

Use the same cup you used to measure the rice.

Stir it gently.
This is a good time to adjust the salt; I added another teaspoon.
Turn the heat to high and wait for it to boil.
Once it's boiling, lower the heat to medium, and cover the pan with a lid.
After 5 minutes, uncover and stir lightly. Keep the heat on medium, cover again, and cook for 2 more minutes.
By now, the rice will have absorbed most of the water.
Remove the lid and cook for another minute without the lid.
Finally, turn off the heat.
Gently mix the kaju kishmish pulao with a spatula, cover it, and let it sit for at least 5 minutes before serving.
Your kaju kishmish pulao is now ready!

Notes

Any fragrant, short-grain rice works well for this dish, but I personally prefer Gobindobhog rice for my Kaju Kishmish Pulao. If you'd like a different option, Badshabhog, Korpurkanti, or Tulaipanji are also good choices. If none of these are available, Basmati rice can be used.
Since this is a Kaju Kishmish Pulao recipe, cashew nuts and raisins are essential. The recipe specifically calls for broken cashew nuts, so you can either buy them pre-broken or simply break whole cashews yourself. If you have a cashew allergy or simply don't like them, almonds can be used as a substitute, or you can omit them entirely. However, without cashews, it wouldn't truly be a Kaju Kishmish Pulao. For the raisins, golden ones work best, but sultanas are also a good option.
I've listed the basic whole spices, which are simply garam masala. You can often find pre-packaged mixes of whole garam masala to make this easier.
Green chilies are included to balance the flavors and improve the overall taste of the pulao.
Ghee is essential for the authentic flavor of Bengali pulao. If you want to reduce calories, you can use any flavorless oil for cooking and then stir in a spoonful of ghee at the end, or simply omit it entirely.
Always use the same bowl or cup to measure both the rice and the water. You will need double the amount of boiling water compared to the rice. For example, if you use 1 cup of rice, you'll need 2 cups of hot, boiling water. Do not boil exactly 2 cups of water and then add it, as some will evaporate. Instead, boil a bit more water and then measure out 2 cups from that.

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