Mishti = sweet 🙂
Mishti pulao is another quintessential traditional bengali preparation, especially during our weddings !!! 🙂 It goes well with kosha mangsho, which is going to be my next post. 🙂 or with any rich, non – veg gravy food.
Originally this pilaf is made of a particular rice cultivated in the fertile plains of Bengal – Gobindobhog ( Ambemohar rice). But any good fragrant quality of basmati is equally good. Over the years some variations have occured in the recipe of this pilaf……….like some add chopped vegetables, or onions etc. I do like to twist some traditional recipes from time -to -time, but some of them i would like to keep as it is……….this is one of those recipes. 🙂
This has been on my ‘To do’ list for a long time. I had already asked for guidelines from mom 😉 Here is the end result 😀
Here’s what i did……….
1 cup – basmati / ambemohar rice
2 cups – water
2 tbsp – raisins / sultanas
1 tbsp – cashew nuts
1/2 tsp – cloves
2 nos – bay leaf
1 tsp – tumeric powder
1 tsp – salt
3 tsp – sugar
1 tbsp – clarified butter or refined oil
Wash and soak the rice for 30 mins. Drain out the water and rub the tumeric powder into the rice and keep it in a colander or spread it out on a tray.
Wash and soak the raisins/ sultanas.
Heat clarified butter in a heavy bottomed pan. (The pan should have a tight lid to cover). Temper with bay leaf, cloves and add the cashew nuts. Fry till golden brown and add the sultanas. The sultanas will swell up.
Add the rice and fry it for a min till it is well coated by the clarified butter. Add water and salt. Within 4 mins the water will thicken, add the sugar.
The water will be absorbed and large bubbles will appear on the surface. Switch off the fire and cover the pan tightly for 20 mins.
Once the time elapses, take off the lid and fork the rice well.
Serve with kosha mangsho or any kind of mutton or lamb curry of one’s choice.
Happy cooking !! 🙂
Cheers !!! 😀