Recipe — pulao

Posted in culture, food by jrahman on January 23, 2013

Not the way any of the women in my life does it, but Chitrita Banerji* says this is the Bengali way.  And this is what I cook.

Wash 500 gram of basmati rice thoroughly and let it rinse in a colander.

Heat 120 ml ghee in a large pot and add four cloves, four cardamoms, and four 2.5cm sticks of cinnamon.  Add two teaspoons of ginger pastes.  Stir a couple of times and pour 1.7 litre of heated water.  Add salt to taste, cover and bring to boil.  As the water boils up, add the rice and stir for a minute.  Add two table spoon of keora water and stir.

Cover the pot tightly, put the heat to the lowest possible, and cook for 20 minutes.  After that, remove the pot from the stove, but keep it covered for another 20-25 minutes.

Serve with bereshta.

Bengali Cooking: Seasons and Festivals by Chitrita Banerji.

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2 Responses

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  1. Rumi said, on January 24, 2013 at 3:37 am

    Your first component turned me off. Basmati is the NRB way of cooking pulao. Khotta’s Basmati may be good for NRB’s vaat eating but pulao?. Although Basmati is widely used to cook pulao — for a connoisseur Bangalis’ pulao’s ingredient should be pulaor chaal- kalizeera/ chginigura.
    If you prefer Basmati then cook what they cook in basmati belt — muglai or north Indian dishes…

    • jrahman said, on January 24, 2013 at 5:49 pm

      He he…. I know what you mean. But boss, I would have to drive for over two hours to Bangla grocery in Sydney to get the kind of rice you mention. Hardly conducive for cooking on Sunday afternoon. 😦

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