Name: Bengali Mishti Pulao recipe by Nandini Mitra at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 and 1/2 cup gobindo bhog rice (Basmati rice will also do); 1 teaspoon salt; 3 cups water; 4 teaspoons sugar; 1/2 cup broken cashew nuts and raisins; 4 green cardamoms; 4 cloves; 1 inch stick of cinnamon; 1 star anise; 1/2 teaspoon cumin seeds; 4 tablespoons of ghee

ABOUT Bengali Mishti Pulao RECIPE

An easy pulao recipe cooked with the beautiful and aromatic Gobindo Bhog rice from Bengal.

Ingredients Serving: 4

1 and 1/2 cup gobindo bhog rice (Basmati rice will also do)
1 teaspoon salt
3 cups water
4 teaspoons sugar
1/2 cup broken cashew nuts and raisins
4 green cardamoms
4 cloves
1 inch stick of cinnamon
1 star anise
1/2 teaspoon cumin seeds
4 tablespoons of ghee

Instructions

Wash the rice and soak it in a little water. Keep it aside.
Heat ghee in a heavy bottomed pan. Add in the cumin seeds, bay leaves, green cardamom, cloves and cinnamon.
Put in the cashew nuts and raisins.
Immediately add in the rice and stir to coat the rice with ghee.
Add the sugar and salt. Stir for about two minutes and add the water. Mix it well.
Cover and cook on a high heat for five minutes, then reduce the heat to minimum. Stir once and cover.
Check after ten minutes. It should be done. Stir to loosen the rice.
Turn off the heat. Cover for a minute and remove it to a serving dish.
Serve hot with any curry of your choice.

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