Monday, 19 January 2015

Bong Special Yellow Peas Pulao

Got this wonderful recipe from Shyamoshree di.
This is her grandma's recipe who was from Barishal,Bangladesh.
It's a must try!

Gobindabhog rice/Basmati pulao rice:500gms(approx 2.5 cups) 
Ghee:1/2 cup  
Refined oil:2 tbsp 
Bay leaves:2 
Green cardamom:4-5 
Cinnamon sticks, cut into small bits: 1/2tsp 
Green chilies:4-5 
Shredded ginger: 1/2tsp 
Raisins:3-4 tsp
Green peas:1/2 cup 
Turmeric: 1/2 tsp dissolved in 4.5 cups of water 


Wash the rice only once in water and drain out the water.

spread the wet rice on a clean paper/kitchen towel, left alone for some time so that any remaining water dries out.

Smear the rice with melted ghee(approx 1 tbsp) so that each grain cooks separately and does not get stuck to each other.

Heat the oil and remaining ghee,temper with 2 bay leaves,green cardamoms,cinnamon sticks,cloves and saute a little on low 

flame till they crackle.

Mix the shredded ginger into the rice, mixed it well and add that into the oil .

Saute the rice for 2 mins on low flame and then add the green peas,raisins,salt,sugar and saute for another 2 minutes.

Add 4.5 cups of hot water with dissolved turmeric.

Now increase the flame to high,covered the pan with a lid,simmered as soon as the water started boiling.

Cook for 10 minutes,stir it if reqired.

Check whether the rice is cooked or not,you can add some water if required.

Check the seasoning.

Add the green chilies and a spoon of ghee(optional),cover with a lid for 5-7 minutes.

Remove from the flame and serve it hot.