

Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
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Delicate steamed eggs with aromatic ghee rice – a gut-friendly and soul-satisfying homestyle meal.

A classic Bengali delicacy where eggs are whisked with a pungent mustard and coconut paste, then steamed to perfection. This savory, custard-like dish is incredibly flavorful and pairs wonderfully with hot steamed rice.
Serving size: 1 piece

A fragrant Bengali rice dish made with gobindobhog rice, ghee, and sweet spices. This lightly sweetened pulao with cashews and raisins is a festive classic, perfect with rich curries.


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Delicate steamed eggs with aromatic ghee rice – a gut-friendly and soul-satisfying homestyle meal.
This bengali dish is perfect for dinner. With 654.74 calories and 14.61g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Mustard-Coconut Paste
Create the Egg Mixture
Prepare the Steaming Container
Steam the Dim Bhapa
Rest, Slice, and Serve
Serving size: 1 cup
Wash and Soak Rice: Wash the Gobindobhog rice under cool running water until the water runs clear. Soak the rice in fresh water for 30 minutes. After soaking, drain it completely in a colander.
Fry Nuts and Raisins: Heat the ghee in a heavy-bottomed pot or kadai over medium heat. Add the halved cashew nuts and fry for 1-2 minutes until light golden brown. Add the raisins and fry for another 30 seconds until they puff up. Quickly remove them with a slotted spoon and set aside for garnish.
Temper Spices: In the same ghee, add the bay leaves, cinnamon stick, lightly crushed green cardamom pods, and cloves. Sauté for about 45-60 seconds until the spices become fragrant.
Sauté Rice: Add the drained rice to the pot. Gently stir-fry for 2-3 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate rice grains. The rice should look glossy and smell aromatic.
Cook the Pulao: Pour in the hot water, then add the sugar and salt. Stir gently once to combine. Bring the mixture to a rolling boil over high heat.
Simmer and Steam: Once boiling, immediately reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes. Do not open the lid during this time.
Rest and Garnish: After 15 minutes, turn off the heat but keep the lid on. Let the rice rest for another 10 minutes. This step is crucial for perfectly fluffy rice.
Serve: Open the lid, sprinkle the fried cashews and raisins over the top. Gently fluff the rice with a fork to separate the grains. Serve hot with rich Bengali curries.