Recipe — pulao
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.