Basanti pulao or holud pulao is a rice preparation belonging to Bengali cuisine. Many of our vegetarian and non-vegetarian main course dishes are rich and spicy. To complement the richness of the gravies this rice preparation goes perfectly . Its mildly sweet, aromatic and flavourful.
– Basmati rice – 3 cups
– 1spoon ginger paste or grated ginger
– 1/3 cup ghee
– 1/2 tablespoon turmeric powder(I avoid using any kind of food Color in my dishes)
– 1 cup broken cashews and raisins
– salt as per taste
– sugar as per taste( don’t make it too sweet)
– Garam masala: 4 cardamom, 1 stick cinnamon, 4-5 cloves , 5 pepper corns. Roast this and blend into a fine powder
– 1/2 cup milk with 3-4 saffron strands in it , soaked for at least 20mins
– Wash the rice very well , gently and carefully avoiding breakage of the grains. Drain all the water and allow the rice to dry
– Add grated ginger, turmeric, salt and mix with the rice well and keep aside
– in a wok heat ghee, once it melts fry the cashews and kismis and keep them aside
-add half of the Garam masala powder, and sugar
– next add the marinated rice and mix everything well gently over low to medium heat for 5-7 minutes
For the next and final step I will be giving you 2 options, you can follow any as per your convenience in the pressure cooker/wok and rice cooker.
🔸In Pressure cooker or pan :
Add warm water and make it as you prepare rice( in this case keep the rice : water ratio -> 1:2 ) in the pan or in a pressure cooker. Add little more ghee, grams masala, saffron mix, cashew, kismis. Be cautious check the doneness if cooking in a pan.
🔸In Rice cooker
Add rice and water in 1:2 ratio. That means if you had taken 3 cups of rice, add 6 cups of warm water, add little ghee, Garam masala, saffron mix and let it cook. Allow it to rest for 10-15 mins in warm mode before serving.
Check doneness and adjust seasoning.
Serve hot with your favourite curry or gravy.
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