Basanti Pulao with Chhanar Kalia

Instructions

1. 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. 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. 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. 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.