Bengali Yellow Pulao

Bengali Yellow Pulao

Now this is a recipe that is close to the heart because during our growing up years, my aunty used to prepare it during special celebration days.So, when I was preparing this dish it reminded me a lot of those days. Actually how we ended up preparing the dish is an interesting part because we had some guests coming for lunch and since they were very close to us, it was they who suggested that they want to have "Ghee Bhat" -as we called the Bengali Yellow Pulao.

Ah,so when the guests requested we obliged - it actually didn't leave much room for us to experiment actually.Recipe, as always kept short,swift and simple - Rice,Hilsa Paturi,Ghee Bhat, Mutton and Aam Shotto r Chutney. And post lunch it was Ice cream - a classic vanilla flavoured one.

Ghee Bhat is very similar to the Zafrani Pulao but distinguishes itself from Zafrani Pulao on three counts - i.it solely uses ghee ii.turmeric powder instead of soaked saffron strands iii.it does not use kewra/rose water and is slightly sweet due to the use of sugar.

The following recipe is mentioned for serving 2 adults.

Serves: 2

Preparation Time: 20 mins.
Cooking Time: 15 mins.

Ingredients:

• Rice: 200 gms.Use good quality Basmati rice.
• Turmeric Powder - 1.5 tsp.
• Cashew Nuts - 50 gms
• Soaked Raisins - 25 gms
• Melted Ghee - 5 tb sp.
• Sugar - 1 to 1.5 tsp depending upon the amount of sweetness desired.
• Salt - to taste

Whole Spices:

• Bay leaf - 1
• Green Cardamon - 3.
• Cinnamon Stick - One 1 inch piece.

Preparation:

• Soak the rice in water for 30 mins.
• Prepare rice like it is normally done - but add 1 tb sp of ghee and salt to taste during preparing.Spread it on plates under a fan so that the remaining moisture is vapourized and the rice becomes dry.

Cooking:

• Heat the 3 tbsp of melted ghee in a kadai/wok.
• When the ghee is hot, add the whole spices in it.
• Once the sweet aroma of the spices evolve add the prepared rice and turmeric powder.IMMEDIATELY reduce the heat to low.
• Stir for 2-3 mins.
• Then mix the cashew nuts,raisins and ghee and ensure proper mixing of the ingredients for another 5 mins.
• Add the sugar and salt(only  if required) at this point and continue mixing until the sugar melts.This should require 3-4 mins.
• Give a final mix.

The Bengali Pulao or Ghee Bhat should be done with 15 mins of frying.Serve and enjoy with chicken/mutton dishes.