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Monday, August 6, 2012

Polao-A Bengali fried rice

Polao- A Bengali fried rice,made with Gobindo Bhog rice is quite different in taste,aroma from other fried rice recipes.
The Gobindo Bhog rice has a lovely aroma.It is grown only in West Bengal and available mostly here.It is same as what Basmati Rice is to North India.The rice is smaller than the Basmati type,however is more aromatic.


1.Govind Bhog Rice-5 cups (washed and  complete dry under the sun)

2.Pure Ghee-1 cup

3.Cumin powder(Jeera Powder)-2 tsp

4.Ginger paste-1 tsp

5.Clove- 10-12

6.Green Cardamom- 6-8

7.Bay leaves-2

8.Cinnamon- 4-5 sticks(1 inch long)

9.Cashew- 1 cup

10.Raisins-1/2 cup

 11.Onion-1 medium (grated/paste)

12..Nutmeg powder- 1/2 tsp

13.Turmeric Powder- 1/4 tsp

14.Sugar - 1/2 cup

15.Salt to taste

16.Oil- 3-4 tsp
17.Water- 10 cups (Use the same cup used to measure the rice)


1.Heat 2 tbsp pure ghee in a pan.Add 1 bayleaf ,cloves,cinnamon,cardamoms.

2.Add the rice and saute by continuous stirring for 5-6 minutes.Set it aside.

3.Heat oil in a Handi.

4.Add 1 bay leaf,onion paste and saute till the color changes to golden.

5.Add the ginger paste,cumin powder and saute it for about 1/2 (half) a minute.

6.Add the water,add salt,nutmeg powder,sugar,cashew and raisins, and bring it to boil.

Adding the salt is crucial.The water should taste salty and sweet.

7.Add the fried rice,the remaining ghee and mix well.

8.Watch closely till the water dries out 90%.

9.Cover the lid and seal it using aluminum foil.(Regular flour dough can also be used to seal the handi)

10.Turn of f  the stove.Let the handi remain sealed for 45 minutes to 1 hr.

11.Serve hot with chicken or mutton curry.


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