A fragrant Bengali festive rice dish, glowing with a beautiful yellow hue. Made with aromatic Gobindobhog rice, ghee, cashews, and raisins, this 'mishti' or sweet pulao strikes a perfect balance of sweet and savory flavors, making it a centerpiece for any celebration.
Prep45 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
443cal
6gprotein
75gcarbs
Ingredients
1.5 cup Gobindobhog Rice (Or use short-grain Basmati rice as a substitute)
3 tbsp Ghee (Divided use)
15 whole Cashew Nuts (Can be halved)
2 tbsp Raisins
1 tbsp Ginger Paste
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala Powder
2 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom (Lightly crushed to release aroma)
Tender baby potatoes simmered in a rich, tangy gravy of yogurt, tomatoes, and fragrant Bengali spices. A classic comfort food, this dish pairs perfectly with luchis or steamed rice.
Aromatic Basanti Pulao with perfectly spiced aloor dom. A melt-in-mouth comfort food that feels festive!
This bengali dish is perfect for dinner. With 781.6600000000001 calories and 12.32g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
4 whole Cloves
2 tbsp Sugar (Adjust to taste)
1 tsp Salt (Adjust to taste)
3 cup Hot Water (Must be hot, not lukewarm)
Instructions
1
Prepare the Rice (45 mins)
Wash the Gobindobhog rice under cool running water until the water runs clear. Drain completely using a fine-mesh sieve.
Spread the washed rice on a large plate or tray and let it air dry for 30-40 minutes. The grains should feel dry to the touch.
In a mixing bowl, combine the dried rice with 1 tbsp of ghee, ginger paste, turmeric powder, and garam masala powder. Gently mix with your fingertips to coat each grain evenly. Set aside.
2
Fry Nuts and Temper Spices (5 mins)
Heat the remaining 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins and fry for 20-30 seconds until they plump up. Remove and set aside with the cashews.
To the remaining ghee in the pan, add the bay leaves, cinnamon stick, lightly crushed green cardamoms, and cloves. Sauté for about 45 seconds until the spices become fragrant.
3
Cook the Pulao (20 mins)
Add the marinated rice to the pan with the tempered spices. Sauté gently for 2-3 minutes, being careful not to break the delicate rice grains. The grains should look glossy and well-toasted.
Pour in 3 cups of hot water. Add the salt and sugar, and give it a gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15-18 minutes, or until all the water is absorbed.
4
Rest and Serve (10 mins)
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This crucial step allows the grains to firm up and become perfectly fluffy.
Open the lid, add the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains and mix in the nuts and raisins.
Serve hot with traditional Bengali side dishes like Alur Dom or Kosha Mangsho.
338cal
6gprotein
39gcarbs
19gfat
Ingredients
500 g Baby Potatoes
1 tsp Salt (for boiling potatoes)
0.25 cup Mustard Oil
2 medium Onion (finely pureed)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 medium Tomato (ripe, pureed)
0.5 cup Curd (plain, full-fat, whisked until smooth)
1 pc Bay Leaf
2 pcs Dried Red Chilli
1 inch Cinnamon Stick
3 pcs Cloves
3 pcs Green Cardamom (lightly crushed)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust for desired color and heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Sugar
1 tbsp Ghee (for finishing)
1.5 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover them and 1 tsp of salt.
Boil for 10-12 minutes until they are about 80% cooked (a knife should go in with slight resistance).
Drain the potatoes, let them cool slightly, and then peel the skins off.
Using a fork or a toothpick, prick each potato multiple times all over. This is a crucial step for flavor absorption.
2
Fry the Potatoes
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is aromatic and just begins to smoke.
Carefully slide in the boiled and pricked potatoes. Be cautious as the oil may splatter.
Shallow-fry for 6-8 minutes, turning them occasionally, until they develop a light golden-brown and slightly crisp crust. Remove with a slotted spoon and set aside.
3
Build the Gravy Base
In the same oil, lower the heat to medium. Add the bay leaf, dried red chillies, cinnamon stick, cloves, and crushed green cardamoms.
Sauté for about 30-40 seconds until the spices become fragrant.
Add the onion puree and cook for 5-7 minutes, stirring frequently, until it turns light golden and the raw smell is gone.
Add the ginger and garlic pastes and sauté for another 2 minutes until their raw aroma disappears.
4
Cook the Masalas
Add the tomato puree to the pan. Cook for 5-6 minutes, stirring, until the mixture thickens and you see oil separating from the sides.
Add the turmeric powder, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and cook for 1 minute until the spices are fragrant.
Reduce the heat to the lowest setting. Add the whisked yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until the oil begins to surface again.
5
Simmer the Curry
Return the fried potatoes to the pan. Gently toss them to coat evenly with the masala.
Pour in 1.5 cups of hot water. Add salt (to taste) and sugar. Stir everything together.
Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes, or until the potatoes are fully tender and the gravy has thickened to your desired consistency.
6
Finish and Serve
Turn off the heat. Stir in the garam masala powder and the ghee for a rich aroma and flavor.
Garnish with freshly chopped coriander leaves.
Let the Aloor Dom rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with luchi, paratha, or steamed rice.
