Basanti Polao

Basanti polao or “holud” polao is a sweet rice made mostly from gobindobhog rice. Gobindobhog is a white, aromatic rice having sweet buttery flavor. This dish is mostly prepared on the sweeter side. It goes best with aloor dom, kosha mangso or any fish dish. I learnt to cook this dish from a close friend of mine.

Be careful not to over stir the pulao. Stirring breaks the grains of rice. Also, the amount of water needed to cook the rice is important. The amount of water needed is mostly 1.5 to 2 times the rice, depending on the quality of rice and the flame on which polao is cooked.

Course: Main course

Cuisine: Bengali (Indian)

Preparation time: 10 mins

Cook time: 20 mins.

Servings: 1

Ingredients

  • 1 cup of gobindobhog/ basmati rice
  • 1 inch  cinnamon stick
  • 3 tablespoons of ghee
  • 2 bay leaves
  • 3-4 cardamom pods
  • 4-5 black peppercorns
  • 4-5 cloves
  • 10-12 cashews split
  • 10-12 raisins soaked in water
  • 2 ½ tablespoons of sugar
  • ½ teaspoon of salt
  • ½ teaspoon of ginger grated
  • 1/8 teaspoon of turmeric powder
  • 2 cups of hot water

Directions

  1. Wash the rice properly few times to remove the excess starch from rice.
  2. Keep the rice on kitchen towel to absorb the excess water. Also spread the rice properly to air dry the rice.
  3. Once the rice is dry, add the turmeric powder and mix properly to the rice.
  4. Add the grated ginger to the rice.
  5. Take a deep-bottomed pan. To it add ghee and heat it.
  6. To it add the cashews and raisins and fry them till slightly golden.
  7. Remove them and keep it on a plate.
  8. Now, add the rice and saute the rice till the rice turns opaque.
  9. Add about 2 cups of hot water along with the salt and cover and cook the rice. This is important. If too much of water is added the rice will become soggy while adding too little of water will leave the rice under cooked and might stick to the bottom of the pan.
  10.  Cover and cook on low-medium heat.
  11. Once the rice is cooked, add the sugar, cashews and raisins.
  12. Gently stir to properly mix these ingredients. Vigorous mixing will lead to breakage of the rice grains.
  13. Turn off the flame and serve with dish of your choice.

Wash the rice properly few times to remove the excess starch from rice. Keep the rice on kitchen towel to absorb the excess water. Also spread the rice properly to air dry the rice.Once the rice is dry, add the turmeric powder and mix properly to the rice.Add the grated ginger to the rice.

Take a deep-bottomed pan. To it add ghee and heat it. To it add the cashews and raisins and fry them till slightly golden. Remove them and keep it on a plate. Now, add the rice and saute the rice till the rice turns opaque.

Add about 2 cups of hot water along with the salt and cover and cook the rice. This is important. If too much of water is added the rice will become soggy while adding too little of water will leave the rice under cooked and might stick to the bottom of the pan. Cover and cook on low-medium heat. Once the rice is cooked, add the sugar, cashews and raisins. Gently stir to properly mix these ingredients. Vigorous mixing will lead to breakage of the rice grains.

Turn off the flame and serve with dish of your choice.



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