Basanti Pulao with a Fruity Twist
Serves:
4 people
Total Cooking Time:
40 minutes (including soaking time)
Ingredients:
| Lalbaba Gobindobhog Rice (washed and soaked for 30 minutes) | 2 cups |
| Turmeric powder (for the signature golden hue) | 1 tsp |
| Ghee | 3 tbsp |
| Bay leaf | 1 |
| Green cardamoms | 3-4 |
| Cloves | 2-3 |
| Cinnamon stick | 1-inch |
| Cumin seeds | 1/2 tsp |
| Sugar (adjust as per taste) | 1/2 cup |
| Cashews and raisins (lightly fried in ghee) | 2 tbsp |
| Seasonal fruits (pomegranate, mango cubes, or grapes) | 1/2 cup |
| A pinch of saffron soaked in warm milk | |
| Warm water | 3.5 cups |
| Salt to taste |
1. Prepare the Base:
Heat ghee in a pan. Add bay leaf, cumin seeds, cardamoms, cloves, and cinnamon. Let them sizzle for a few seconds.
2. Cook the Rice:
Add soaked Lalbaba Gobindobhog Rice and sauté for 2-3 minutes until it gets a glossy texture. Stir in turmeric powder for the golden color.
3. Simmer with Flavor:
Pour in warm water, add sugar, and a pinch of salt. Mix well and let it simmer on low heat, covered, until the rice is cooked and fluffy.
4. Add the special Touch:
Drizzle the saffron milk, sprinkle fried cashews and raisins, and mix gently. Let it sit covered for a few minutes for the flavors to meld.
5. Garnish & Serve:
Just before serving, toss in fresh pomegranate, mango cubes, or grapes for a fruity twist.
Heat ghee in a pan. Add bay leaf, cumin seeds, cardamoms, cloves, and cinnamon. Let them sizzle for a few seconds.
2. Cook the Rice:
Add soaked Lalbaba Gobindobhog Rice and sauté for 2-3 minutes until it gets a glossy texture. Stir in turmeric powder for the golden color.
3. Simmer with Flavor:
Pour in warm water, add sugar, and a pinch of salt. Mix well and let it simmer on low heat, covered, until the rice is cooked and fluffy.
4. Add the special Touch:
Drizzle the saffron milk, sprinkle fried cashews and raisins, and mix gently. Let it sit covered for a few minutes for the flavors to meld.
5. Garnish & Serve:
Just before serving, toss in fresh pomegranate, mango cubes, or grapes for a fruity twist.