Bengali Mishti Pulao: Bengali Style Pilaf with Cashews and Raisins
eCurry - The Recipe Blog
eCurry - The Recipe Blog
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Ingredients

  • Bengali Mishti Pulao: Bengali Style Pilaf with Cashews and Raisins
  • Ingredients: (serves 4-6)
  • 1 + 1/2 cup rice (either Basmati or Gobindo Bhog/Kamini Bhog or some very fragrant rice, like Jasmine rice)
  • 2 tablespoon ghee + 1 tablespoon (to fry the onions) [only if you are using onions]
  • 1.5 inch cinnamon stick
  • 4 small green cardamom
  • 4 cloves
  • 2 tejpatta/Indian bay leaves
  • a pinch of mace (powdered)
  • a few grinds of freshly ground black pepper (as much or as little as you want)
  • 1 inch fresh ginger, grated
  • 1.5-2 cups packed onion very finely sliced in half moon (optional)
  • 1/4-1/2 cup raw cashews (adjust amount to taste)
  • 1/4-1/2 cup golden or sultana raisins
  • a fistful of slivered almonds (optional)
  • salt to taste
  • 3 teaspoon sugar or to taste + 1/2 teaspoon (to caramelize onion, if you are using)
  • 1/4 – 1/2 cup shelled peas (optional – adjust amount to taste)
  • a sprinkle of turmeric powder (optional), – only if you want light yellow hue
  • 1 slit green chili pepper (optional)
  • a small pinch of saffron (optional)

Instructions

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