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Basanti Pulao with Dhokar Dalna

Apr-09-2018
Brishtis kitchen
120 minutes
Prep Time
1 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Basanti Pulao with Dhokar Dalna RECIPE

Basanti pulao & dhokar dalna both are very delicious & authentic dish of Bengal.Dhoka is actually a lentil cake, traditionally prepared its gravy without onion & garlic.Basanti pulao is a very popular dish of Bengal, which we usually make in Durgapuja.It taste sweet & must be light yellow in colour.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Boiling
  • Steaming
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. Gobindobhog rice or any flavoured rice...2cup
  2. Cashew nuts, raisin...1cup
  3. Ghee...1/2 cup
  4. Sugar...5tspn
  5. Salt to taste
  6. Crushed ginger...2tspn
  7. Garam masala...2tspn
  8. Turmeric powder....2tspn
  9. Cinnamon stick...1"
  10. Green cardamom...4
  11. Cloves...4
  12. Bengal gram/Chana daal...1cup
  13. Potato cube...1bowl
  14. Green chilli...2
  15. Chopped ginger...2tspn
  16. Red chilli powder...1tspn
  17. Kashmiri red chilli powder...1tspn
  18. turmeric powder...1tspn
  19. Cumin powder....1tspn
  20. Coriander powder...1tspn
  21. Asafoetida/hing ...1/4tspn
  22. Sugar...1/2tspn
  23. Dry red chilli...2
  24. Bay leaves...2
  25. Panch foron seeds...1tspn

Instructions

  1. For pulao wash the rice & drain the excess water.
  2. Now spread the rice on a large plate & let it dry for 15 to 20 minutes.
  3. After that add salt, turmeric powder, ghee,garam masala in rice & leave the marinated rice for 30 minutes.
  4. Heat ghee & fry raisin & cashew nuts in it for few minutes.Take out from pan.
  5. Add crushed ginger, green cardamom, cloves & cinnamon stick.Saute it for a while.
  6. Add marinated rice now.Add salt & sugar & mix it well.
  7. If rice is 2 cup then add 4cup of water, simmer it & cook it in low flame with lid.
  8. After few minutes add fried cashew & raisin.
  9. When the rice will cooked properly open the lid & add extra ghee.
  10. Stand the pulao for extra 10 minutes & then serve.
  11. For Dhoka, soak the chana daal for at least 2 hour & then coarsely grind it with salt, green chilli & ginger.Don't make smooth paste.
  12. Add turmeric powder, asafoetida & garam masala in the paste.
  13. Heat oil, add panch foron masala in it & let it crackle.
  14. Add lentil paste & cook it to make dry.
  15. Brush oil in a plate, pour the cooked daal paste over the dish almost an inch depth.
  16. After 5 minutes cut the dhoka in diamond shape.
  17. Heat oil & fry dhoka in medium flame till it turns golden brown.Take out from oil.
  18. Fry potato cubes in same oil & then take out.
  19. Add dry red chilli,bay leaves,cumin seeds & hing.Saute it for few seconds.
  20. Make a mixture of turmeric powder, red chilli powder,kashmiri red chilli powder, salt,garam masala & asafoetida with water.Mix it to oil.
  21. Now add fried potato & 2 cup of hot water.Covet it & let it cook to boil potato.
  22. After that carefully add dhoka or lentil cake in it.Adjust salt & sugar & cook it for another 5 minutes.
  23. Add ghee & garam masala & switch off the flame.
  24. Serve hot with yellow sweet basanti pulao.

Reviews (1)  

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Hema Mallik
Apr-10-2018
Hema Mallik   Apr-10-2018

Would love to try this.

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