পোলাও ঝরঝরে হয় না , তাহলে অবশ্যই দেখুন ভিডিও – টি | Basanti Pulao | Polau Recipe

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   • ঘরেই বানিয়ে নিন পারফেক্ট চিকেন নাগেট...   -~-
#polaurecipe#pulao#bengalipulaorecipe#recipeofpulaoinbengali#basantipulao#pulaorecipeinhind#recipeofpulaoinhindi#mitraskitchen
#Pulao Is A Traditional And Extremely Popular Recipe Among The Bengalis As Well As To The Indians . Basanti Pulao Is So Named For Its Colour . It’s Unique Yellowish Colour Makes It Different . In Addition To That Like Other Pulao It’s Smell , Taste Are So Beautiful To Make It Popular. Bengalis Also Use This #Pulao As The Offerings To God . The More Non- Sticky The Rice ,The More The Complexion And Taste Of The Pulao . The Ghee, The #Bhog Rice , Cashew Or Other Nuts And Some Spices Makes The Recipe So Much Tasty . But If All The Ingredients Are Pure And Best One Can Able To Make Best Out Of It . One Can Use It As Main Course Along With Chicken , Mutton , Paneer Etc.
INGREDIENTS ...#PULAORECIPE - #BENGALIBASANTIPULAORECIPE :
• Gobindo Bhog Atap Rice – 3 Cups
• Boiled Water – 6 Cups
• Ginger Paste – 1½ Tsp
• Ghee – 6 Tbsp
• Turmeric Powder – ½ To 1 Tsp
• Salt – To Taste
• Sugar – To Taste
• Broken Cashew – 3 Tbsp
• Pistachio Nuts (Pista) – 2 Tbsp (Optional)
• Raisins – 3 Tbsp
• Slit Green Chillies – 5 Nos
TEMPERING ... #PulaoRecipe - BENGALI BASANTI PULAO RECIPE :
• Cloves – 6 Nos
• Bay Leaves – 2 Nos
• Dried Red Chillies – 3 Nos
• Green Cardamoms ( Crushed ) – 6 Nos
• Cinnamon Stick – 1 To 1 ½ Inch ( Approx )
PROCESS OF #Pulao RECIPE - BENGALI# Basantipulaorecipe .......
• Wash The Gobindo Bhog Atap Rice Till There Is No Starchy Water Left . After That Drain Out The Total Water From The Rice .
NOTE : BEGIN ANY KIND OF PULAO RECIPE , MAKE SURE THE RICE SHALL BE NON- STICKY ( AS SHOWN AS VIDEO ) . MAKE RICE COMPLETELY WATERLESS.
• Now Marinate The Non- Sticky ( Washed ) Raw Rice . Add Ginger Paste , 3 Tbsp Ghee , Turmeric Powder , Salt And Mix Them Gently With Raw Rice .
• Cover And Allow It To Rest For 1 Hour .
NOTE : NOW MEASURE THE WATER WHICH IS VERY IMPORTANT PART FOR NON – STICKY PULAO . HERE I USE 3 CUPS OF RICE , FOR THAT I SHALL TAKE 6 CUPS ( 3X2 = 6 ) WATER . THAT MEANS WATER QUANTITY SHALL BE DOUBLE OF RICE .
• Boil The Water And Keep Aside . Always Use Boiled Water For Non – Sticky Pulao .
LET’S START THE COOKING ...
• After 1 Hour , Add Little Bit Ghee ( Approx 1 ½ Tsp ) In A Wok And Melt It In Medium Flame .
• Add Broken Cashew Nuts , Pistachio Nuts ( Optional ) And Fry Them In Low Medium Flame Till Cashew Light Red In Colour .
• Take Out Them And Keep Aside .
• In The Same Wok , Add Ghee And Melt It In Medium Flame.
• Temper With Cloves , Bay Leaves , Dried Red Chillies , Crushed Green Cardamoms , Cinnamon Stick And Fry Them Till Nice Aroma Comes Out In Low – Medium Flame .
• Now Add Marinated Raw Rice , Sugar , Salt ( If Needed ) And Fry The Rice Till Its Look Like Opaque Instead Of Glassy . Stir The Rice Frequently ( Low – Medium Flame / Medium Flame ) .
• Add Soaked Raisins . In Addition , Add Fried Nuts And Mix – Fry Them For Another 2 Minutes .• Add Boiled Water And Mix . Cook ( Without Lid ) Till Water Is Vaporized Almost ( Not Completely ) And Rice Is Visible ( Approx 5 To 6 Minutes ) . Cook It In High Flame .
• After 6 Mins , Cover It Lightly For 10 Minutes And Turn Off The Flame Immediately.
• After 10 Mins , Remove The Lid And Mix Them Gently . Add Remaining Ghee And Gently Mix Them Again .• Now Add Slit Green Chillies And Cover It For 10 Mins Again .
• After 10 Mins , Basanti Pulao Is Ready . But Don’t Serve It At This Moment. Keep It Without Lid For 8 To 10 Mins. After That You Will Get More And More Non – Sticky Pulao.
• Gently Stir In Between And Remove The Steam.
• After 10 Minutes , Serve Non – Sticky Basanti Pulao With Chicken Kosha , Mutton Kosha , Niramish Bhoger Mangsho Etc.

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