Basanti Pulao in Pressure Cooker

As a matter of urgency, I really had to make this pulao on Dol Purnima. You may know it as Holi but to us Bengalis...we know it as Dol Purnima. A grand story of Radha Krishna is dedicated to this day...but we the socialistic creatures with minimalistic knowledge of spiritual accuracy, concentrate more on the colouring part. I saw my grandmother and mami making “bhog” on that day comprising of Basanti pulao, potato curry, cauliflower curry, some fries, luchi and payesh.

They really didn’t have the time to enjoy our maddening colour festival...but yes...they did join us at the finishing part. I was always a boring person when it came to colouring each other. As long as it was being played with Abir I used to be fine...but then with liquid colours I was not so comfortable with. But when you live with all your cousins and uncles and aunts...it’s really the least matter or concern. So without my consent, they used to grab me...and coloured me from head to toe.

In a cup mix in the water, spices, saffron, salt and sugar.

Heat oil and temper it with whole spices.

Then add the cashew nuts and raisins and toss until the raisins are puffed.

Next add the rice and minced ginger and saute for 2 minutes.

Pour in the prepared water and cook until the cooker blows 2 whistles.

After leaving India, Pujas and festivals have become a mere memory of mine. Although I do observe those days, it’s not possible to do a proper puja like my mother and grandmother. So I concentrate on having our Thakurghor keeping clean and maintaining the morning and evening arti ritual. I am fine with that!! I have already posted Basanti Pulao and Bhoger Pulao, but I thought it will be better if I post the same recipe with a quicker version. Using pressure cooker saves a lot of time. But you have to be accurate about adding the water and rice ratio which is very very important to make a fluffy rice pilaf. After you are done do not keep the pulao in the cooker for a long time, transfer it to a tray or another big vessel and fluff with a fork. Otherwise it may create lumps because off the added sugar.

Basanti Pulao in Pressure Cooker

Serves 3

Ingredients:

1 cup of Gobindobhog / Basmati rice

1 and ½ cups of water

1 tbsp milk

A pinch of yellow food colour

8-10 strands of saffron

1 cup of sugar

1/2 tsp kosher salt

1 tsp garam masala powder

A pinch of mace and nutmeg powder

A handful of raw cashew nuts

10-12 golden raisins

A handful of green peas

2 medium cinnamon stick

3 cloves

3 green cardamoms

1-2 bay leaves

1 tsp minced ginger

2-3 tbsp ghee

Method:

Wash and soak the rice for 30-45 minutes. Then drain the water and keep the rice aside.

In a cup mix in the water, saffron, food colour, garam masala powder, nutmeg and mace powder, sugar and salt.

In a pressure cooker heat the ghee and temper it with cinnamon stick, green cardamoms, cloves and bay leaves.

Sauté for some seconds and then add in the raw cashew nuts and raisins.

Give them a good toss and wait till the raisins are puffed up. Do not let them to be brown.

Now add in the strained rice.

Add the minced ginger and green peas, and mix them well.

Sauté the rice on medium heat for 2 minutes.

Now pour in the prepared water.

Let it come to a boil and put the lid on.

Cook on pressure until the cooker blows 2 whistles.

Let it stay like that for 10-15 minutes more and then open the lid.

Serve hot with mutton kosha or kosha alur dom.