YELLOW PULAV (A typical Bengali pulao receipe)

 

Ingredients

 Basmati Rice

50 gm Cashews

20 gm Raisins

1 or 2 Bay leaves

2-3 Cardamom, 1 stick of Cinnamon, 4-5 cloves, jaiphal, javitri

Ghee

1 tsp Turmeric Powder

Sugar

Salt to taste

Method

1. Wash the basmati rice thoroughly, drain out the water and keep it aside for sometime. 
2. Keep a Kadhai on medium flame and add Ghee to it. 
3. Once it gets heated up, add the Bay leaves, cashews and raisins. 
4. Now add turmeric powder, salt and sugar to it. Please note that the quantity of sugar would be higher as this pulao is usually sweet in taste. 
5. Mix all the ingredients well with the ghee. 
6. Grind the cardamom, cinnamon, cloves, jaiphal and javitri together and mix it well with the rice. 
7. Now move the rice to a pressure cooker/electric cooker, add the required quantity of water and then wait till the rice is done. 
8. Once the rice is done, serve it hot with Prawn Malai Curry or Kosha Mangsho (Mutton gravy)

Corn Pulao

Ingredients

200gm Sweet Corn

Basmati Rice (As Required)

Ghee

30 gm Cashews

10 gm Raisins

Salt to taste

Sugar

½ tsp Cumin seeds

1 or 2 bay leaves

½ bowl of Mint Leaves

½ bowl of Coriander Leaves

Water as Required

Method

1. Wash the Basmati Rice and drain out the water. Keep the rice aside to dry for sometime. 
2. Keep a Kadhai on medium flame and add 3 tbsps of Ghee to it. 
3. Once it gets heated up, add the cumin seeds and wait till they start spluttering. 
4.  Now add the bay leaves, cashews and raisins.
5. Fry them for half a minute and then add the Basmati rice, sugar and salt. Please note that the quantity of sugar should be slightly higher.
6. Now add the mint and coriander leaves and fry all the ingredients for sometime on medium flame.
7. Now, move all the ingredients to a pressure cooker/electric cooker. Add water and wait till the rice is done.
8. Serve hot with any veg or non-veg gravy.