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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.
For 4 servings
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.
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.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 418.6 calories per serving with 5.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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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.
Omit the sugar and raisins for a purely savory pulao. You can add a pinch of turmeric for color and some fried onions (birista) for garnish.
Add 1/2 cup of mixed vegetables like green peas, diced carrots, and beans along with the rice to make it a vegetable pulao. Sauté them for a minute before adding the rice.
For a nut-free version, simply omit the cashew nuts. The dish will still be delicious and aromatic.
Ghee is rich in short-chain fatty acids like butyrate, which can support gut health. It's also a good source of fat-soluble vitamins like A, E, and D.
The carbohydrates from the rice provide a quick and easily digestible source of energy, making this a comforting and replenishing dish.
Spices like cinnamon, cloves, and cardamom are not just for flavor; they contain antioxidants and have anti-inflammatory properties that contribute to overall wellness.
Ghee Bhat is a rich, festive dish. While ghee offers healthy fats and the spices have benefits, it is high in carbohydrates and contains sugar, making it a dish best enjoyed in moderation as part of a balanced meal.
One serving of Ghee Bhat (approximately 1 cup or 250g) contains around 400-450 calories, primarily from carbohydrates and fats.
Gobindobhog is a short-grain, aromatic rice from West Bengal, key to the authentic taste of Ghee Bhat. If you can't find it, aged Basmati rice is the best substitute, though the aroma will be different.
Stickiness can result from several factors: over-washing the rice, not draining it properly, using too much water, or stirring the rice too much while it's cooking. Following the 1:2 rice-to-water ratio and not opening the lid during cooking are key to fluffy rice.
Yes, you can. Follow the steps until sautéing the rice. Then, add the hot water, sugar, and salt. Close the lid and cook for 1 whistle on high heat. Let the pressure release naturally. Fluff with a fork before serving.
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