Its a typical dish famous in central part of Asia. It is made of rice and can be prepared in many ways using many different ingredients. In this blog today we will see yellow pulao, which is a famous and must dish in bengali occasions and very simple to cook. Its best if we prepare this pulao with Gobindo Bhog rice, as the rice itself has a sweet aroma, which attracts many.
INGREDIENTS:
Gobindo Bhog rice (5 cups).
Water (5 rice cups *2 -1=9 cups).
Ghee (10ml), Oil (10ml).
Jayfal(nutmeg) powder & Jayatri(mace) powder (1 Tsp each).
Turmeric powder (1 TBs), Sugar (1/2 cup as per sweetness required), Salt to taste.
Curd (1 TBs), Ginger paste ( 1 Tsp), Red chilli powder (1 Tsp).
Whole garam masala(1 Tsp each), Bay leaves (2-3).
Shah jeera (1/2 Tsp).
Dry fruits like Cashew nuts, Kismis(raisins), Almonds.
/* This pulao is generally sweet by taste hence if required can add more sugar to make this recipe sweeter and authentic. */
PROCEDURE:
Wash rice well and rinse the water and add jayfal-jayatri powder, turmeric powder, sugar, salt, chilli powder, curd, ginger paste, dry fruits and mix well and set aside for an hour or two.
Now heat the water till luke warm and set aside.
Now in a big vessel heat oil and add whole garam masala, shah jeera and bay leaves and as they pop up add the marinated rice and stir well with a spatula, once you find the rice got mixed well with oil and masala add water to it and again stir well, close the lid and allow it to cook in simmer, stir in intervals so that bottom dont catch up and whole thing gets cooked well, as you find water is drying remove the lid and stir it vigorously till whole water gets dried up, now add ghee to it and stir well. Off the flame and let it be closed and untouched. After 10minutes remove the lid and your pulao is ready to be served. So simple and easy.
INGREDIENTS:
Gobindo Bhog rice (5 cups).
Water (5 rice cups *2 -1=9 cups).
Ghee (10ml), Oil (10ml).
Jayfal(nutmeg) powder & Jayatri(mace) powder (1 Tsp each).
Turmeric powder (1 TBs), Sugar (1/2 cup as per sweetness required), Salt to taste.
Curd (1 TBs), Ginger paste ( 1 Tsp), Red chilli powder (1 Tsp).
Whole garam masala(1 Tsp each), Bay leaves (2-3).
Shah jeera (1/2 Tsp).
Dry fruits like Cashew nuts, Kismis(raisins), Almonds.
/* This pulao is generally sweet by taste hence if required can add more sugar to make this recipe sweeter and authentic. */
PROCEDURE:
Wash rice well and rinse the water and add jayfal-jayatri powder, turmeric powder, sugar, salt, chilli powder, curd, ginger paste, dry fruits and mix well and set aside for an hour or two.
Now heat the water till luke warm and set aside.
Now in a big vessel heat oil and add whole garam masala, shah jeera and bay leaves and as they pop up add the marinated rice and stir well with a spatula, once you find the rice got mixed well with oil and masala add water to it and again stir well, close the lid and allow it to cook in simmer, stir in intervals so that bottom dont catch up and whole thing gets cooked well, as you find water is drying remove the lid and stir it vigorously till whole water gets dried up, now add ghee to it and stir well. Off the flame and let it be closed and untouched. After 10minutes remove the lid and your pulao is ready to be served. So simple and easy.
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