Gondhoraj Ghol-er Pulao

Maumita Paul’s Gondhoraj ghol pulao cooks Gobindobhog rice with a ghol made from yogurt, water and Gondhoraj lemon juice. The selected leaf branch uses Gondhoraj lebu leaves, with cashews, raisins and lemon zest in the finish.

The rice is washed, drained and held aside. Water is added to yogurt, Gondhoraj lemon juice is stirred in, and the mixture is whipped until free of lumps. This prepared ghol is kept aside for the rice.

Vegetable oil and the first portion of ghee are heated in a pan. Cashews and the supplied water-soaked raisins are sautéed until golden, then held aside. The rice is added to the same oil and stirred gently as it sautés.

The prepared ghol and separate warm water are added to the rice, followed by sugar and salt. Gondhoraj lebu leaves and the fried cashews and raisins are added, and the pan is covered while the rice cooks until almost all of the liquid has been absorbed.

Off the heat, lemon zest and the remaining ghee are added. The pulao is covered again to rest, then served hot as the source directs. Its finish carries the named citrus juice, leaves and zest through the rice.