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 soya chunks and potatoes slow-cooked in a rich, spicy Bengali-style onion and tomato gravy. This vegetarian version of the classic 'kosha' is packed with flavor and pairs perfectly with rice or luchis.
Aromatic Basanti Pulao with protein-packed Soyabean Kosha - a perfectly spiced, energy-giving feast!
This bengali dish is perfect for dinner. With 790.86 calories and 18.04g 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.
4
Serving size: 1 cup
348cal
12gprotein
38gcarbs
18gfat
Ingredients
1 cup Soya Chunks (Also known as nutri nuggets or meal maker)
4 cup Water (For boiling soya chunks)
0.5 tsp Salt (For boiling soya chunks)
2 pcs Potato (Medium-sized, peeled and cubed)
4 tbsp Mustard Oil (Essential for authentic Bengali flavor)
2 pcs Onion (Large, finely sliced)
1 tsp Sugar (Helps in caramelizing the onions)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom (Slightly crushed)
3 pcs Cloves
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
0.75 cup Tomato Puree (From 2 medium tomatoes)
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color, adjust for heat)
1 tsp Cumin Powder
1.5 tsp Coriander Powder
3 pcs Green Chili (Slit lengthwise)
1.5 cup Hot Water (For the gravy)
1 tsp Garam Masala Powder
1 tbsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Soya Chunks
In a saucepan, bring 4 cups of water to a rolling boil with 1/2 tsp of salt.
Add the soya chunks and boil for 5-7 minutes until they become soft and double in size.
Drain the hot water and rinse the chunks under cold running water to stop the cooking process.
Once cool enough to handle, squeeze out every drop of excess water from each chunk. This step is crucial for them to absorb the masala flavors. Set aside.
2
Fry the Potatoes
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's fragrant and slightly smoking.
Carefully add the cubed potatoes and fry, stirring occasionally, for 6-8 minutes until they are golden brown and have a crispy exterior.
Remove the potatoes with a slotted spoon and keep them aside.
3
Sauté Aromatics & Onions
In the same oil, lower the heat to medium. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the sliced onions and the sugar. Cook slowly, stirring frequently, for 12-15 minutes. The onions should become deeply caramelized and golden brown. This slow cooking is the secret to the 'kosha' flavor.
Add the ginger and garlic pastes and cook for another 2 minutes until their raw smell disappears.
4
Cook the Masala (Kosha)
Add the tomato puree, turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and 1.5 tsp of salt.
Mix everything well and cook the masala on a medium-low flame. Stir continuously for 8-10 minutes.
The masala is ready when it darkens in color, thickens considerably, and you see oil separating from the sides. This process is called 'koshano'.
5
Combine and Simmer
Add the squeezed soya chunks and the fried potatoes to the pan. Gently toss them with the masala for 5-7 minutes, ensuring they are well-coated and start absorbing the flavors.
Pour in 1.5 cups of hot water and add the slit green chilies. Stir to combine.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fork-tender and the gravy has reached a thick consistency.
6
Finish and Serve
Turn off the heat. Stir in the garam masala powder and ghee for a rich aroma and flavor.
Garnish with freshly chopped coriander leaves.
Let the Soyabean Kosha rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully.
