Bengali Style Veg Pulao

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves: 4

INGREDIENTS
Gobindobhog rice – 1 cup
Ghee – 2 tbsp
Cumin seeds – 1 tsp
Green chile – 2-3 (Slit into half)
Cashew Nuts – 5-6 (broken)
Raisins – 10-12
Green Cardamom – 2
Black cardamom – 1
Cinnamon stick – 1 inch piece
Cloves – 2-3
Carrot – ¼ cup (Cut into cubes)
Peas – ¼ cup
Cauliflower – ½ cup (Cut into small florets)
Potato – ¼ cup (Peeled and cubed)
Beans – ¼ cup (Cut into 1 inch pieces)
Lemon juice – 1 tsp
Salt to taste
Sugar – 1 tsp
Coriander leaves – 2 tbsp (Chopped)

INSTRUCTIONS
Wash the rice and soak in water for 15 minutes.
Heat ghee in a pan.

Once the ghee is hot, add cumin seeds and green chilli and let them crackle for a few seconds.

Add cashew nuts and raisins and fry until slightly browned.
Add green cardamom, black cardamom, cinnamon and cloves and fry for a few seconds.
Add carrot, peas, cauliflower, potato and beans and cook for 3-4 minutes on medium heat.

Drain the rice and add it in the pan along with lemon juice, salt, sugar and 2 cups of water.
Cover and cook on low heat until rice is cooked and all the water is absorbed.

Garnish with fresh coriander.
Serve hot with any bengali style curry.

From whiskaffair.com