Basanti pulao recipe in pressure cooker
Basanti pulao recipe:-
Basanti pulao is a traditional Bengali dish, which is made with rice, and this dish looks gorgeous because it's a bright yellow colour.
It has a nice sweet taste and has a delicious aroma from the ghee and whole spices used in it.
Gobindobhog rice |
It's also known as mishti pulao, cause it tastes quite sweet, in Bengali "mishti" means sweet. because of its colour, it's called Basanti pulao, cause in Bengali "Basanti" means bright yellow colour.
Basanti pulao recipe is very easy, and it looks so delightful but needs very minimal ingredients.
It's specially made with gobindobhog rice, which is especially found in West Bengal, but it's very famous all over in India.
Cashew and raisins |
There are also some other
ingredients which play a key role in this dish, like cashew nuts and raisins, these make the dish more delicious and flavoursome.
Basanti pulao is specially made at Bengali households, during any occasion like Durga puja or in another puja, and served as a bhog.
Basanti pulao can be served with so many dishes, like Aloo dum, or paneer. But it goes really well with some Bengali fish curry like chingri malai curry or with any Gravy chicken curry.
Dishes go well with Basanti pulao are-
à§à§ Click any of these recipes to see the full recipe à¨à¨
But to make it easier, I'll share how to make Basanti pulao in a pressure cooker. There are some difference between the recipes.
So if you also want to know how to prepare Basanti pulao, then read all the instructions carefully and follow all the steps with the tips. Serve it with any fish curry or Chicken curry, at lunch or dinner, and enjoy this yummy Bengali poha or pulao with your family.
Prepare Basanti pulao recipe at home and please share your feedback with us.
Easy Basanti pulao recipe:-
Ingredients:-
1. Gobindobhog rice 2 cups
2. Ghee 3-4 tablespoon
3. Whole garam masalas ( 3-4 cardamoms, 3-4 cloves, 2 cinnamon stick)
4. Cashew nuts 2 tablespoon
5. Raisins 1 tablespoon
6. Suger 2-3 tablespoon
7. Salt to taste
8. Turmeric powder ½ teaspoon
9. Milk 2 tablespoon
10. Saffron strands ½ teaspoon
11. Slit green chillies 4-5
12. Boiled water 4 cups
Some tips:-
1. You need to be very careful about the rice and water ratio when you preparing Basanti pulao. It should be always 1:2 in ratio. As am using 2 cups of gobindobhog rice, so 4 cups of boiled water are needed.2. You need to fry the rice before adding the water, it helps to break down the starch into the rice and makes the pulao non-sticky. And also helps to enhance the flavours.
3. Here am using some
saffron
Saffron with milk |
4. Some people add the ginger paste into Basanti pulao recipe, but ginger also has a strong smell and flavour, which also I do not prefer that much, but if you want you can add.
5. As it tastes little sweet,
Pure ghee |
Preparation:-
• First add 2 cups of gobindobhog rice into a bowl, then wash properly, using your hands, you can use a strainer also. Then replace the rice into a plate, and spread it, and leave for 40-45 minutes to dry.• Take a bowl and add 2 tablespoons of cashew nuts and 1 tablespoon of raisins, then add 1 cup water, and let it soak for 20-30 minutes.
• Add 3-4 tablespoon of ghee into a pan, when it melts add the whole garam masalas into it ( 3-4 cardamoms, 3-4 cloves, 2 cinnamon stick), and stir for 1 minute, and let it release the aromas. Then add the soaked cashew nuts and raisins, fry it for 1 minute on a medium-low flame.
• Then when the rice is dried properly, add all the rice into the pan. Then start frying the rice on a high flame for 2-3 minutes. When the rice becomes little transparent or glassy, add ½ teaspoon of turmeric powder mix well.
• Then take a bowl, add ½ teaspoon saffron strands, and 2 tablespoon milk, and mix well so that the saffron can release its colour. Leave it for 5 minutes. Then add the coloured milk into the rice and mix properly.
• When it's mixed properly add 4 cups of boiled water into the rice and add some salt to taste. Give it a nice mix, and cover the pan. Let it cook on a very low flame for 8-10 minutes.
• After 7-8 minutes open the pan, the water should be Soaked and the pulao should be dry, now add 3-4 tablespoon of sugar and 4-5 slit green chillies. And give it a nice mix, then again cover the pan for 5 minutes on a low flame.
• After 5 minutes open the pan, and again stir the pulao. And you yummy Basanti pulao in absolutely ready.
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Basanti pulao in a pressure cooker:-
Ingredients:-
1. Gobindobhog rice 2 cups
2. Ghee 3-4 tablespoon
3. Whole garam masalas ( 3-4 cardamoms, 3-4 cloves, 2 cinnamon stick)
4. Cashew nuts 2 tablespoon
5. Raisins 1 tablespoon
6. Suger 2-3 tablespoon
7. Salt to taste
8. Turmeric powder ½ teaspoon
9. Milk 2 tablespoon
10. Saffron strands ½ teaspoon
11. Boiled water 4 cups
Preparation:-
• First add 2 cups of gobindobhog rice into a bowl, then wash properly, using your hands, you can use a strainer also. Then replace the rice into a plate, and spread it, and leave for 40-45 minutes to dry.• Take a bowl and add 2 tablespoons of cashew nuts and 1 tablespoon of raisins, then add 1 cup water, and let it soak for 20-30 minutes.
• When the rice is properly dried, add 2 tablespoons of ghee into it, add ½ teaspoon turmeric powder, and coloured milk ( using saffron strands or artificial yellow colour), then keep it aside for 10-15 minutes.
• Now add 2 tablespoon ghee into the pan, when it melts add the whole garam masalas into it ( 3-4 cardamoms, 3-4 cloves, 2 cinnamon stick), and stir for 1 minute, and let it release the aromas. Then add the soaked cashew nuts and raisins, fry it for 1 minute on a medium-low flame.
• When it's properly fried add the marinated rice into the pan, then start frying the rice on a high flame for 2-3 minutes. When the rice becomes little transparent or glassy, transfer everything into a pressure cooker.
• Now add 4 cups of boiled water into the pressure cooker and add 3-4 tablespoon of sugar, and some salt to taste, give it a nice mix, now let it boil on a high flame. When the water starts boiling, cover the pressure cooker, leave it on a medium-low flame until 2 whistles.
• After 2 whistles, do not open the pressure cooker, wait for another 6-8 minutes, until it releases the steam. After 8 minutes open the pressure cooker, and the pulao should be ready and Soaked all the water in it. And Basanti pulao in pressure cooker is absolutely ready to serve.
Serve it hot with some fish or chicken curry as a main course dish, and for this recipe also follow the tips I have given for the previous recipe.
Both of the recipes are very easy to make and awesomely tasty. You just need to follow the steps properly and be very careful about how much water you are adding.
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Have this delicious Basanti pulao with some chingri malai curry or prawn malai curry.
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Or you can also serve Basanti pulao with some tasty aloo dum.
Aloo Dum |
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If you like this recipe then please give it a try, and let us know about your feedback.
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