Basanti Pulao with a Fruity Twist
Serves:
4
Total Cooking Time:
40 minutes (including soaking time)
Ingredients:
- 2 cups Lalbaba Gobindobhog Rice (washed and soaked for 30 minutes)- 3 tbsp ghee
- 1 tsp turmeric powder (for the signature golden hue)
- 1 bay leaf
- 3-4 green cardamoms
- 2-3 cloves
- 1-inch cinnamon stick
- 1/2 tsp cumin seeds
- 1/2 cup sugar (adjust as per taste)
- 2 tbsp cashews and raisins (lightly fried in ghee)
- 1/2 cup seasonal fruits (pomegranate, mango cubes, or grapes)
- A pinch of saffron soaked in warm milk
- 3.5 cups warm water
- 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.