সকলকে জানাই শারদীয়ার প্রীতি ও শুভেচ্ছা!আশা করি সকলের পূজো অনেক আনন্দে কাটছে আর সকলেই জমিয়ে খাওয়া দাওয়া করছেন!পুজোতে প্রচুর ভিডিও দেওয়ার প্ল্যান ছিল,কিন্তু কিছু সমস্যায় পরে আর ভিডিও দিতে পারিনি।তবে সঙ্গে থাকুন কথা দিচ্ছি অনেক নতুন চমক আসবে!সকলে আনন্দে পূজো কাটান,সুস্থ থাকুন!
আজকের ভিডিওটি হলো বাসন্তী পোলাও এর,অষ্টমীতে জমে যাওয়ার মত একটি রেসিপি,সকলে অবশ্যই ট্রাই করুন আর আমাকে জানাবেন কমেন্ট করে,ভাল লাগল শেয়ার করতে ভুলবেন না আর নতুন হলে সাবস্ক্রাইব করুন!❤️🔥
Basanti Polao or Mishti Polao, sometimes simply known as polao in Bengal refers to a sweet, ghee-laden rice dish made from fragrant gobindabhog or kalijeera rice, cashew nuts and raisins. This is the main rice dish of choice for any special occasion. Among the side dishes served with basanti pulao, kosha mangsho [video linked below] is the most popular. Kosha mangsho and polao is a favourite combination among Bengalis. While there are many other kinds of polao, made with different types of fruits, nuts, meat or fish, this one has become the most popular, featuring prominently on the menus of Bengali specialty restaurants such as Bhojohori Manna, Kewpie's, etc.
আজকের ভিডিওটি হলো বাসন্তী পোলাও এর,অষ্টমীতে জমে যাওয়ার মত একটি রেসিপি,সকলে অবশ্যই ট্রাই করুন আর আমাকে জানাবেন কমেন্ট করে,ভাল লাগল শেয়ার করতে ভুলবেন না আর নতুন হলে সাবস্ক্রাইব করুন!❤️🔥
Basanti Polao or Mishti Polao, sometimes simply known as polao in Bengal refers to a sweet, ghee-laden rice dish made from fragrant gobindabhog or kalijeera rice, cashew nuts and raisins. This is the main rice dish of choice for any special occasion. Among the side dishes served with basanti pulao, kosha mangsho [video linked below] is the most popular. Kosha mangsho and polao is a favourite combination among Bengalis. While there are many other kinds of polao, made with different types of fruits, nuts, meat or fish, this one has become the most popular, featuring prominently on the menus of Bengali specialty restaurants such as Bhojohori Manna, Kewpie's, etc.
COOKING TIME 1 hour 30 minutes
YIELDS 4 servings
YIELDS 4 servings
Ingredients
| Quantity | Ingredient |
|---|---|
| 300 g | Aged gobindobhog rice |
| 75 g | Bengali-style ghee |
| 5 g | Ginger (finely chopped) |
| ½ tsp | Turmeric |
| 4-5 pcs | Cardamom |
| 3 pcs | Cinnamon |
| 5 pcs | Cloves |
| 1 pcs | Bay leaves |
| 15 g | Salt |
| 70 g | Sugar |
| 30 g | Cashew nuts |
| 15 g | Raisins |
| 5pcs | Green chillies |
| 650 g | Hot water |
Method
- Wash and rinse rice, and leave it to air-dry over a strainer.
- Once dry, transfer it to a mixing bowl. Add to it finely chopped ginger, turmeric, cardamom, cinnamon, cloves, bay leaves, and Bengali-style ghee. Mix until rice grains are well coated with ghee and spices. Cover and rest for about an hour.
- Before you start cooking, set water to boil in a pot or in an electric kettle.
- Heat 5 g butter in a kadai. Add the cashews and fry them until they are lightly coloured (about a minute). Now add the marinated rice. Fry it for about 6 minutes on medium until the rice takes on an opaque appearance. Add the raisins and fry for another 2 minutes.
- Add about 650 g (±5%) hot water, along with the salt. The amount of water is important. Add too much and polao will become soggy, add too little and it may stick to the pan.
- Cover and cook on lowest possible heat for about 10 minutes. Rest before serving.
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