It’s been one of those exhausting days. Between a cookbook shoot, endless cut-out images for a retainer client, Tugga’s final exams, and Brishti battling a stomach flu, we also had a deadline for a rice brand video. Whoever thinks making recipe videos is effortless hasn’t spent hours researching the right dish to complement a brand’s product. This time, we had par-boiled rice with long grains, which posed a challenge. Traditionally, Bengali pulaos use short-grained rice like Gobindobhog, known for its aroma and soft texture. Finding a unique pulao recipe that fit the brand while standing out from previous ones was tough. Finally, we settled on an easy yet aromatic gondhoraj pulao.
The key ingredients? Gondhoraj lemon and yoghurt. The latter requires careful measurement, as too much can turn short-grain rice sticky. Thankfully, Bashkati rice was the perfect choice, absorbing the flavours while maintaining a light, fluffy texture.
Gondhoraj doi polao
Gondhoraj doi pulao with mutton
Gondhoraj everything- the viral trend
Gondhoraj lemon, often called the king of lemons, is an indigenous produce of Bengal. It has a unique citrusy aroma that sets it apart from other lemons. The closest equivalent is the kaffir lime, though gondhoraj has a more delicate and floral fragrance. Gondhoraj lemon has become a viral sensation, inspiring everything from gondhoraj rasgullas to gondhoraj chicken rolls. However, much of this trend involves artificial colouring and essence, leading to neon-green gondhoraj momos or pulao—a far cry from reality.
Gondhoraj lemons are not green inside; their magic lies in their rind, which holds their delicate fragrance. Unlike regular lemons, they lack sharp sourness. Instead, the tang in gondhoraj doi polao comes from yoghurt, balanced by the sugar. Another underappreciated element is the gondhoraj leaf, which adds an intense aroma but must never be cooked. When heated, it turns bitter. Instead, it is added at the end, covered, and left to infuse the pulao with its signature citrusy perfume.
Gondhoraj pulao
Bengali gondhoraj lemon pulao 2
Few points to keep in mind
Precision in liquid measurement is crucial for this pulao. Bashkati or basmati rice requires a 1:2 rice-to-liquid ratio, while Gobindobhog needs a 1:1 ratio with a little extra liquid. The slow-cooking process ensures each grain absorbs the flavours evenly. First, cashews and raisins are lightly fried in ghee, followed by the rice, which is gently toasted to enhance its nutty aroma. A pre-prepared ghol, made with 200 grams of yoghurt and two cups of water, is infused with grated gondhoraj lemon rind. This mixture is then measured to match the correct liquid ratio before being added to the rice. Black pepper pods can be tempered in the ghee at the beginning for warmth, while slit green chilies introduce a mild heat. The result? A light, fragrant gondhoraj ghol pulao that perfectly balances citrus, spice, and subtle sweetness—proof that simple ingredients, when used right, create magic on a plate.
Few other pulao recipes that you may like:
- Kaju Kishmish Pulao
- Bengali fried rice or ghee bhat
- Basanti pulao or Bengali mishti polao
- Chal potol- parwal and rice pulao
- Narkeli polao- pulao with coconut milk
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Gondhoraj Pulao
Ingredients
Method
- Soak the rice in water and keep for 30 minutes. Drain the water completely.
- Take a mixing bowl, and mix the yoghurt with 1 cup of water and the rind of one gondhoraj lemon.
- Now measure out the liquid quantity. Add more water to make the liquid quantity exactly double of the quantity of rice.
- Heat ghee in a heavy-bottomed pan and add the black peppercorns. Fry the cashews until golden, then add the raisins and sauté for a few seconds.
- Now add the rice and gently stir-fry until each grain is coated in ghee and turns slightly translucent.
- To this, add the prepared ghol. Stir in the salt, sugar, black pepper pods, and slit green chilies. Green chilies are optional.
- Cover and cook on low heat until the rice is tender and fully absorbs the liquid.
- Once the rice is cooked, place the Gondhoraj lemon leaves on top. Tear them and then place them.
- Cover the pan again and let it rest for 5-10 minutes to allow the aroma to infuse.
- Squeeze the lemon juice and then fluff the rice gently and serve warm with a side of kosha mangsho or alur dom.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
