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bengali mishti pulao
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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 mins
Cook Time20 mins
Total Time28 mins
Course: Lunch, Main Course, Rice preparation
Cuisine: Bengali Cuisine
Keyword: Bengali saffron pulao, halad pulao, Mishti pulao
Servings: 3 person
Author: Anjana Chaturvedi

Ingredients

  • 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

Instructions

  • 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.