Apr 15, 2016

M For Mishti Pulao

My today recipe is traditional Bengali rice dish which is a very favorite in every household for special occasions. This Bengali style pulao is rich and very fragrant pulao with a bit sweet taste. Mishti Pulao is also known as Holud Pulao or Basanti Pulao may be because of it's bright yellow color. I never tried a pulao with sweet taste, when I first saw this recipe in Deepasri's blog had a doubt. Whether we can accept that sweet taste in pulao or not. But that mild sweet taste makes this Mishti pulao more delicious. Usually gobindo bhog rice is used for this particular pulao but we didn't get this rice here so I used basmathi rice.  Making of this pulao is also a bit different then other pulao's.
So let's check the recipe.......
 photo mistip.jpg Recipe adopted from  Deepasri's Hamaree rasoi
INGREDIENTS:---
Gobindo bhog rice or Basmathi rice  ---  2 cups
Fresh green peas   ---  3/4 cup
Sugar   ---  3 tab sp
Raisins  --- 1/4 cup
Cashew nuts  --- 1/4 cup
Ginger  --- chopped 1 tab sp
Turmeric powder --- 1 and half tea sp
Cinnamon   ---  1 inch stick 2
Cardamom   ---  3
Black cardamom  -- 2
Javitri phool  --- 1
Cloves  ---  4
Black pepper corns  --- 8
Bay leaves ---  3
Salt to taste
Ghee  ---  4 tab sp
METHOD:---
1. Wash rice and drain the water and add turmeric powder to rice mix well now spread this rice on a clean cloth or a paper and place this rice in a sunny location to dry the rice.
Leave the rice to dry for half an hour, just to dry the extra moisture, this helps to hold the yellow color on rice. 
2. Heat ghee in a pan add bay leaves and all whole spices and let the whole masala s splutter then add cashew nuts and raisins fry for a while.
3. Now add fresh green peas and rice to the pan, add salt and sugar now stir fry this rice  till you can see the little brown color on rice grains.
4. Add four cups of water mix well and bring to a full boil in a high flame then keep the flame in low, cover and cook till done, this will take 15 minutes time.
if you are cooking it in a pressure cooker after the full boil in a high flame keep the heat low and cover the cooker lid and cook for two whistles and switch off the heat 
Serve Mishti pulao with Aloo er dom or any spicy curry...  


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14 comments:

Usha said...

How long do you dry the rice? This is indeed different from how we traditionally prepare pulao.

Gayathri Kumar said...

Pulao looks so colourful and rich. Very tempting..

Srividhya Gopalakrishnan said...

so many pulavs..loving your bengali journey. :-)

Suma Gandlur said...

What an interesting dish, Padma! You have cooked it perfectly, each grain standing separately. The combo of this sweet pulao and aloor dom sounds like an unusual combination to me, from a south Indian perspective. Is this pulao only subtly sweet?

Sapana Behl said...

Misthi pulao looks very delicious and inviting.

vaishali sabnani said...

Lengthy procedure, but excellent preparation, it's terribly tempting .

Srivalli said...

I didn't know abt the drying part. Nice pulao padma

Pavani N said...

I made this too and loved it. So flavorful and delicious.

Amara Annapaneni said...

Flavorful and delicious Pulao Padma:)

Smruti Shah said...

Such a flavorful and delicious looking Pulao!!

Priya Suresh said...

Prefectly cooked and super flavourful mishti pulao, my mouth is watering here.

Harini-Jaya R said...

Very flavorful and yummy pulao for sure.

Sandhya Ramakrishnan said...

Absolutely love the mildly sweet Mishti pulao. I had made it once, but in a slightly different procedure. Your method sounds interesting!

Chef Mireille said...

what a flavorful, lovely and inviting rice