Mishti pulao is a sweet ghee-laden rice dish made from Gobindabhog rice where the use of cashews and raisins give it just the right amount of sweetness. It’s distinct sweetness and bright yellow hue gives this pulao a unique character and it has become the most popular rice dish for any special occasion.
|Region or State||Bengal|
|Main Ingredients||Gobindobhog rice, Ghee|
Cashew nuts, Raisins, Sugar
Gobindobhog rice- 500 g(Old)
Ghee- 100 g
Ginger (finely chopped) -6 g
Turmeric- ½ tsp
Cloves- 8 pcs
Bay leaves- 3 pcs
Cardamom- 8 pcs
Cinnamon- 3 pcs
Salt- according taste
Cashew nuts- 50 g
Raisins- 50 g
Sugar- 70 g
Green chillies-6 pcs
Water- 1 lit
First wash and rinse Gobindobhog rice very well and leave it for air-drying
When the rice becomes dry, take it to a mixing bowl and add cardamom, cinnamon finely chopped ginger, turmeric, bay leaves, cloves and ghee. Mix properly so that rice grains get well coated with ghee and spices.Then cover the mixing bowl and leave it for marinate for about an hour.
First set 1 lit. of water to boil in a pot.
Heat 10 g ghee in another pan and fry cashews nuts about 1-2 minutes. Now add the marinated rice to it and fry it for about 6-7 minutes on medium heat. Then add the raisins and fry for another 3 minutes.
Add about 1 lit. hot water and salt. You must be very careful about adding water. Too much water will make the pulao soggy and too little may stick the pulao to the pan.
Cover the pan and cook on sim for about 10 minutes. Then switch off the oven and let it rest for sometime before you serve.