Begali Mishti Polao is a festive rice which is served at special occasions and family get together. It always gets rave reviews because of its beautiful color, flavor and texture. The combination of Gobindobhog rice, home made ghee, cashew nuts, raisins, saffron, turmeric powder, little sugar and warm spices come together wonderfully and pairs well with meat and veggie dishes. This polao is bit sweet but you can adjust the sugar. It's quick and easy to make for sudden guests.
Gobindobhog is special short grain very aromatic rice and may be hard to find abroad. Substitute with Basmati rice or Kalijira rice. I make it vegan with flavorless oil to serve with vegan dishes. That tastes also amazing.
Ingredients~
(US customary units)
1 1/2 cups Gobindobhog rice
3 cups hot water
1/3 tsp salt
3 cups hot water
1/3 tsp salt
1/4 teaspoons turmeric powder
2 tbsp sugar or to taste
1 cup cashews soaked in hot water for 20 minutes
1/2 cup black raisins
2 tbsp sugar or to taste
1 cup cashews soaked in hot water for 20 minutes
1/2 cup black raisins
1/4 tsp ginger paste
1 1/2 tbsp ghee
1 bay leaf
1 small piece cinnamon stick
1 small piece cinnamon stick
2 whole mace flower
3-4 cloves
1 mild hot dried red chili
1/4 tsp saffron strands
Grind together gorom moshla
2 whole green cardamom
1 clove
1 tiny piece of cinnamon stick
1 tiny piece of a nutmeg
Method~
Wash rice 5-6 times to remove starch as much as possible and drain well. Heat ghee in a medium pan over medium high heat and add the bay leaf, dried chili, mace flower, cloves, cinnamon stick, then immediately add in ginger paste and stir fry for 10 seconds; then add in drained rice and stir well. Pour hot water and bring it to the boil. Add in salt, turmeric, saffron and stir well. Once it starts to full rolling boil, reduce the heat to low, cover and let it simmer for 20 minutes. After 15 minutes sprinkle soaked cashews and raisin on the top of the rice and cover again water has been absorbed. Turn off the heat, remove the lid let wait for 7-8 minutes, then fluff with a fork. Sprinkle ground spices, sugar and stir gently until sugar melts. Taste and adjust salt and sugar balance accordingly. Serve with any veg, curries, chicken or meat curries.
Wash rice 5-6 times to remove starch as much as possible and drain well. Heat ghee in a medium pan over medium high heat and add the bay leaf, dried chili, mace flower, cloves, cinnamon stick, then immediately add in ginger paste and stir fry for 10 seconds; then add in drained rice and stir well. Pour hot water and bring it to the boil. Add in salt, turmeric, saffron and stir well. Once it starts to full rolling boil, reduce the heat to low, cover and let it simmer for 20 minutes. After 15 minutes sprinkle soaked cashews and raisin on the top of the rice and cover again water has been absorbed. Turn off the heat, remove the lid let wait for 7-8 minutes, then fluff with a fork. Sprinkle ground spices, sugar and stir gently until sugar melts. Taste and adjust salt and sugar balance accordingly. Serve with any veg, curries, chicken or meat curries.
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| Happy Cooking! |
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