Bengali Mishti Pulao
A very popular and delicious rice preparation with saffron,nuts and a hint of sugar- From the land of Bengal
Prep Time8 minutes mins
Cook Time20 minutes mins
Total Time28 minutes mins
Course: Lunch, Main Course, Rice preparation
Cuisine: Bengali Cuisine
Keyword: Bengali saffron pulao, halad pulao, Mishti pulao
Servings: 3 person
Author: Anjana Chaturvedi
- 3/4 cup Gobindo bhog rice
- 1/2 cup peas
- 1/4 cup Cashew Nuts / Kaju
- 3 tbsp Raisins / Kishmish
- 2 tbsp Sugar / Chini
- 4 Cloves / Lavang
- 4 Green Cardamom / Hari Elaichi
- 1 Bay Leaves / Tej Patta
- 1/2 inch Cinnamon /daalchini
- 8 Peppercorns / Sabut Kali Mirch
- 1/4 tsp Turmeric Powder / Haldi Powder
- 10 thread Saffron / Kesar
- 1 tsp Rose Water / Gulab Jal
- 1 tsp Ginger / Adrak chopped
- 1 tsp Salt / Namak
- 2 Green chili/hari mirch slit
- 3 tbsp Clarified Butter / Desi Ghee
- 6 Almonds / Badam sliced
Wash rice and soak for 15 minutes in enough water.
Heat ghee in a heavy bottom pan and add cashew,sliced almonds and whole spices and saute.
Now add the slit green chili ,green peas and raisin and give a nice stir.
Drain the rice and add in the pan.
Now add salt ,sugar,saffron, turmeric,ginger and saute for about 2 minutes.
Add 1.5 cup water and wait till it start to boil.
Now cover the pan with a lid and simmer till rice is cooked and all the water get absorbed.
Sprinkle rose water and fluff the rice gently.
Cover the pan and let it rest for 10 minutes before serving.
Garnish with few fried cashews and raisins and serve hot.