Basanti pulao

Chicken kosha-1

Chicken kosha

 

Rasogolla-1-1

Rasogolla

 

Niramish Aloo dum

 

Egg devil-1

Dimer chop

 

Serves: 2-3
Prep time: 30 minutes for soaking
Cook time: 15 minutes

Ingredients:

For marinate:

  • 1 cup gobindobhog/ kalee jeera rice washed and soaked into water for at least 30 to 45  minutes, drain well
  • 20 gm broken Cashew
  • 20 gm raisin
  • 1 tsp grated / finely chopped ginger
  • ¼ tsp turmeric powder (you can add saffron for colour too)
  • 1 tbsp ghee

For seasoning:

  • 2 green cardamoms (grounded)
  • 3 cloves (grounded)
  • 1 flake of cinnamon bark (grounded)
  • 1/8 tsp of grounded mace/ javetri
  • 1/8 tsp of grounded nutmeg / jaifal
  • 2-3 tbsp Sugar
  • Salt to taste

Whole spices:

  • 1 tiny cinnamon stick
  • 2 green cardamoms
  • 2 cloves
  • 2 bay leaves
  • 2 ¼ Cup Water

Process:

  1.     Fill a pot with 2 ½ cup of water, add whole spices into the water and bring to a boil.
  2.     In a mixing bowl mix together the rice with the cashew, raisin, chopped ginger, ghee, and turmeric powder, half of seasoning and salt.
  3.     Heat a pan over medium heat, add remaining ghee and allow melting.
  4.     Add mixed rice into the pan and cook for five to six minutes or until rice changed its colour.
  5.     Pour boiling water to the rice, bring the heat to low, cover with lid and allow it cook for three to four minutes.
  6.     Add sugar, rest of seasoning and over high heat cook for a minute.
  7.     Remove from heat, if you wish add one whole green chilli for flavour, cover with lid.
  8.     Give 10 to 15 minutes standing time to evaporate the water.

Serve hot with any spicy curry.

Recipe by: Shyamali Sinha