Kaju Kishmish Pulao
Kaju kishmish pulao is a quintessential Bengali pulao recipe. Garam masala, cashew and raisins is all you need.
Ingredients
- 1.5 cups Basmati rice
- ½ cup ghee
- 3-4 green cardamoms
- 1 inch cinnamon
- 4-5 cloves
- 1 bayleaf (tejpatta)
- 1 blade mace
- ½ tsp nutmeg powder
- ¼ tsp Bengali garam masala
- 1 ½ tsp sugar
- salt to taste
- 1 tsp freshly grated ginger
- ½ cup cashew
- ½ cup raisins
Instructions
- Wash rice with water thoroughly. Heat 2-3 tbsps of ghee in a kadai or a heavy bottomed casserole, and then add bay leaf, cinnamon, cardamoms, cloves, mace and stir this for a min.
- Add a handful of cashew and kishmish (raisins) and stir this on medium heat.
- As soon as the kishmish starts to swell up, add the rice and stir this on medium heat for 4-5 minutes. While stirring, also add freshly grated ginger and ½ to 1 tsp of nutmeg powder (depends on the strength of the nutmeg).
- Add exactly double the quantity of water (if it is basmati and half cup less of water if it is gobindobhog) and give it a boil.
- Add salt to taste and 1 and ½ tsp of sugar. The salt has to be of higher quantity when you taste.
- Give it a boil and then cover and let this cook on low heat, while covered. Check from time to time but do not stir.
- When the rice has cooked, drizzle a little more ghee if needed.
- If you feel that the rice needs a little more water, then just sprinkle hot water (about 1 tbsp) and then cover and let it cook.
- Serve kaju kishmish pulao with chicken dak bungalow, kosha mangsho or any other curry of your choice.