Mishti Polao or Basanti Polao: A sweet fragrant yellow rice
Mishti Polao is known as Basanti Polao because of its 'Basanti' or saffron tinge
| PREP TIME | 1 h |
|---|---|
| COOK TIME | 20m |
| SERVES | 4 |
220 gms or 1 cup rice (typically, a special type of short-grained, aromatic rice called Gobindobhog is used to make Khichuri and other rice based dishes that are cooked during any auspicious occasion in Bengal. If Gobindobhog is unavailable online, Kalijira from Bangladesh or Jeera Samba rice from Kerala can be substituted)
3 bay leaves
3 one-inch cinnamon sticks
5 green whole cardamoms
1/2 tsp turmeric powder
1 tsp Bengali garam masala powder (a grind of green cardamoms, cinnamon sticks and cloves taken in equal proportions)
A pinch of saffron
100 gms cashews, broken longitudinally into halves
100 gms raisins, golden or black
3 green chilies
50 gms ginger, grated finely into a paste
2 tbsp ghee
100 ml white oil
1 tbsp sugar
Salt, as per taste
Wash the rice grains in running water. Drain the water and keep aside for an hour.
In a deep-bottomed vessel, add white oil and 1 tbsp ghee once the vessel heats up. Add bay leaves, cardamoms, cinnamon sticks and the green chillies. Once they start spluttering, add ginger and fry lightly.
Gently stir in the washed rice grains and fry lightly. Add 2 cups of water, turmeric, half teaspoon of garam masala powder, saffron, salt and sugar. Cook with the lid on for 15 minutes on medium flame. Use the same cup that was used for measuring the rice.
Reduce the flame and continue to cook. Each grain should be cooked properly. Once the Polao is cooked, sprinkle 1/2 tsp of garam masala powder on top and 1/2 tbsp of ghee all around the vessel wall at the edge of the Polao.
In a small tadka or a tempering wok, heat 1/2 tbsp of ghee. Fry cashews until they turn light brown. Turn off the flame and add the raisins. Pour this as a garnish on top of the fragrant Mishti Polao.
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