A bengali rice pulao made with short-grain Gobindobhog rice instead of long grain basmati rice.
The name states the color of this pulao, nice bright yellow. It has a sweet taste to it, so it’s best served with spicy chicken or mutton kosha.
- 1 cup gobindo bhog rice
- 3-4 cloves, 2 small bay leaf, 2 cinnamon stick
- 4 tbsp sugar (you can add more if you want to)
- 1 tbsp salt
- 3 tbsp ghee
- 1 tsp turmeric powder
- Handful of Cashew and raisins (soaked)
- 2 cup hot water
- 1 tbsp garlic paste
- Wash the rice well till the water runs clear. I had to do 4 wash for this.
- Spread the washed rice in a plate and let it dry completely.
- Once the rice has dried completely, add the cloves, cinnamon stick, bay leaf, salt, sugar, turmeric powder, ginger paste and 2 tbsp ghee.
- Mix them well, cover them and let them sit for for an hour.
- After an hour, put 2 cups of water to boil. The amount of water is crucial for this pulao as if you add more water the pulao would be mushy while lesser water won’t let it cook properly. So maintain 1:2 ratio of rice and water.
- Heat 1 tbsp ghee in a pan. lightly roast the cashew and then also add the raisins. After that, add the rice. Mix it well with the ghee and the cashew and raisins. Keep the flame on medium low.
- Keep stirring the rice well until it the rice develops a glass like texture.
- Add 2 cups of hot water to the rice, mix it well, put a lid on it.
- After 5 minutes, take the lid off and mix it well cautiously. Do not break the rice while stirring.
- Put the lid on and cook for another 5 minutes.
- You should have nice fluffy rice pulao after 5 minutes. Serve it with spicy chicken kosha.