Mishti Pulao (Bengali Sweet Pulao)
- Gobindo Bhog or Basmati rice, 2 cups
- Green cardamom, 3
- Cloves, 4
- Bayleaves, 2
- Cinnamon, 1” long
- Cashews, you could do with ¼ cup to ½ cup but I added 1 cup J
- Raisins, ¼ cup (I skipped)
- Fresh ginger, grated, 1 tsp
- Turmeric powder, 1 tsp
- Ghee, 2 tbsp
- Sugar, 3- 4 tsp
- Salt, to taste
- Water, if using Gobindo Bhog rice – 3 ½ cups water and if using Basmati rice – 4 cups
If using Gobindo Bhog rice, wash the rice till water runs clear and drain in a colander
If using Basmati rice, wash the rice till water runs clear, soak for 15-20 minutes in cold water and drain in a colander
Heat the ghee in a heavy bottomed deep pan. Lower the heat and add green cardamom, cloves, bayleaves and cinnamon.
When the spices start to sizzle, add the cashews (and raisins, if using). Fry on low flame till the cashews turn light golden brown on each side – be careful, so that the cashews don’t burn.
Add in the ginger, turmeric and fry for another 10 seconds or so.
Add in the drained out rice. Gently mix everything so that the rice gets nicely coated with ghee – do the mixing gently so that the rice grains don’t break up.
Still on low flame, fry the rice for 2-3 minutes – though, don’t let the rice colour.
Add in the water now and increase the heat. Add in the salt and sugar. Give a final stir.
Once the water comes to a boil, cover with a tight fighting lid and lower the heat. Let it cook till all the water evaporates and rice is cooked.
Lightly fluff up the rice with a fork. Cover the mouth of the pan with a thick kitchen towel and put the lid back on. Remove the lid and towel after 10 minutes.
Serve at room temperature.
Goes best with Kosha Mangsho (Bengali Dry Fried Mutton), Cholar Dal (Bengali style Split Bengal gram curry), Robibarer Murgir Jhol (Bengali Sunday Chicken Curry ) or just fill up big huge bowl and dig in!!