Basanti Pulao

Bong Eats presents basanti pulao, also called mishti polao, as a sweet rice dish with ghee, cashews and raisins. This preparation selects aged, nonparboiled Gobindobhog rice, coats it with spices and ghee, and cooks it by absorption.

The rice is washed and rinsed, then left over a strainer to air-dry. It is transferred to a mixing bowl and mixed with finely chopped ginger, turmeric, cardamom, cinnamon, cloves, bay leaves and Bengali-style ghee. The coated rice rests covered before cooking.

Water is set to boil in a pot. Extra ghee is heated in a kadai and the cashews fry until lightly coloured. The marinated rice follows and is fried until opaque; raisins are then added and fried in the same vessel. Hot water and salt are added, with some of the same water reserved and added only if needed.

The rice cooks covered over low heat. Sugar and slit green chillies are folded through gently, then the lid goes back on for a final steaming stage. The heat is turned off and the pulao rests before serving.

The sweet finish brings cashews and raisins through the rice alongside ginger and whole spices. Bong Eats suggests kosha mangsho as a popular accompaniment.