Bhoger Pulao / Bengali Mishti Pulao

Persian in origin, the Bengali pulao is basically sweet and loaded with cashews and raisins. It need not be yellow all the time, but is has to be sweet and savory. Traditionally made with Gobindobhg rice, bhoger pulao is made essentially on the days of puja as a deity to the god or goddess. Gobindobhog rice has its own fine aroma which is why the bhoger pulao is so much famed and raved about.

If it is not meant for the puja it is generally topped with caramelized onions and then paired with kosha mangsho. A very favourite meal for any Bengali if you ask me. Mishti pulao is not very fussy to make. Just tempering the who garam masalas do all the trick of the flavour and to make it really flavourful I add in a pinch of mace and nutmeg powder.

Temper the ghee with whole spices.

Add sugar, water and turmeric powder / saffron / yellow food colour.

Add the rice and let it come to a boil.

Add the cashew nuts, raisins and green peas (if adding) and cook till done.

My husband has a habit of eating niramish / pure vegetarian during the puja, but I am a total carnivore in that scene. I am planning to make all the crazy and scintillating foods during these five days and make the most of my alone time here. And after that I have more carzy things to do and it has everything to deal with Khejur gur.  Recently I got khejur gur / liquid date palm jaggery from one of my husband’s colleague who returned from India last week....and all I am looking forward after the puja is dipping my soft warm rotis into the chilled liquid jaggery and just wait for the winter. Oh...and may be I can make payesh also with that. Ahhh....winter is coming!!!

Bhoger Polao / Bengali Mishti Pulao

Serves 4

Ingredients:

2 cups of gobindo bhog / fine basmati rice

½ cup sugar / as per taste

½ tsp turmeric / 12-15 strands of saffron / a pinch of yellow food colour

A handful of toasted cashew nuts

A handful of golden raisins

1 medium cinnamon stick

3-4 green cardamoms

3 cloves

2 small bay leaves

¼ tsp nutmeg and mace powder

½ cup green peas (optional)

1 tbsp ghee

Method:

Wash and soak the rice in water for half an hour. Then drain the water and keep the rice aside.

Heat ghee in a dechki / heavy bottomed dutch oven.

Then add in the cinnamon sticks, green cardamoms, cloves and bay leaves. Saute for half a minute or until the ghee becomes aromatic.

Then add in 2 and ½  cups of water, sugar and turmeric / the yellow food colour. Mix in till the sugar dissolves completely in the water and then let the water come to a boil.

When the water comes to a boil add the rice in it.

Also add in the nutmeg and mace powder, boiled green peas, toasted cashew nuts and raisins.

Put cover and cook for 12-15 minutes or until the rice is cooked completely.

After the rice is cooked, put of the flame and let the rice vessel sit like that (covered) for another 10 minutes, so that the excess moisture can be evaporated.

Serve hot with your choice of spicy curry.