Lebu Pata Ghol Polao
In Bangladesh, no bhoj(feast) is complete without polaos. From morog polao, shutki machher polao, ilish polao, kima polao, machher kofta polao they have it all. They are known to prepare aromatic polaos with even curd/ yogurt as the only ingredient. Unbelievable isn’t it???? one of the popular preparations of their summer is lebu pata ghol polao. This polao is flavored with gondhoraj lebu (kaffir lime) leaves and zest. Not only is this polao refreshing, it also is light on the stomach.
Gobindobhog rice is the most suitable rice for making this polao. However, if not available, Basmati rice can be used instead. While preparing the zest, remember not to take the white part of the lemon skin. Taking the white part might make the polao bitter. While I have used only ghee in making this polao, you can easily replace it with cooking oil or a mixture of cooking oil and ghee.
Lebu Pata Ghol Polao
- 2 cups of Gobindobhog rice/ Basmati rice
- ¾ cup of plain yogurt
- 1 tablespoon of kaffir lime/gondhoraj lebu zest
- 1½ tablespoon of kaffir lime/gondhoraj lebu juice
- 3-4 kaffir lime/gondhoraj lebu leaves
- 12-15 cashew nuts split
- 12-15 golden raisins/kishmish
- Salt according to taste
- 2 tablespoons of sugar
- 3-4 green chilies slit
- 3 tablespoons of ghee
- 2 bay leaves
- 1 inch of cinnamon stick broken into pieces
- 6-8 whole black pepper
- 1 mace
- Wash the rice properly at least thrice. Soak the rice in water for at least 30 minutes.
- Drain the water from the rice and let it air dry on a kitchen towel.
- Mix one tablespoon of ghee carefully to the rice and keep it aside.
- Take the yogurt in a blender. To it add salt, lemon juice, lemon zest and 1½ cup of water. Blend to form a thin ghol.
- In a thick-bottomed pot, add the ghee. as the ghee melts, fry the cashewnuts and raisins and keep them aside.
- Temper the remaining ghee of the pot with bay leaves, cinnamon sticks, whole black pepper and mace. (The photograph was taken before adding all the spices. I have added all mentioned in the list)
- As the spices begin to release their aroma, add the rice to the pot.
- Saute the rice till the rice changes its color.
- Add the prepared ghol to the pot. Also add water to the pot such that the amount of fluid is double to the amount of rice. (4 cups of fluid in my case)
- Add the green chilies and the lime leaves to the pot. Cover the pot and cook the rice on medium flame till the rice is near to done.
- Add the sugar to the pot and gently flip the rice. Cook till the rice is completely done. Keep the rice covered till ready to serve.
Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me firstname.lastname@example.org