How to make Gobindobhog chaler misti pulao/traditional Bengali sweet pulao.
I remember this is the only dish which I used to take in my childhood in all the festival or any family gathering. Kosha mangsho and misti polao were the combination of the meal. The Gobindo bhog rice (a special type aromatic rice available in West Bengal) is fried with gawa ghee(cow ghee) and whole garam masala(cardamom, cinnamon, cloves and bay leaves) and cooked with cashews and resin which makes a very aromatize flavored rice; and this is How to make Gobindobhog chaler misti pulao/traditional Bengali sweet pulao.
|Author: Abhijit Mukhopadhyay|
|Level of cooking: Medium|
|Preparation time: 10 minutes|
|Cooking time: 30 minutes|
|Total time: 40 minutes|
- Govind Bhog Ric500 gm
- Cashew nuts (1/2 cup,)
- Raisins (1/4 cup, soaked in for 30 minutes)
- Cinnamon Stick (Dalchini) 2 inch
- Cardamom (Elaichi) Pods/Seeds -4
- Cloves (Laung) -4
- Bay leaves (tej patta) -4
- Salt to taste
- 1 teaspoons Turmeric powder (Haldi)
- 1 tablespoon Sugar
- Gawa ghee (cow ghee)-4 tablespoons
How to make Gobindobhog chaler misti pulao
Soak the rice in a big bowl full of water for about 30 minutes.
Meanwhile, heat ghee in a hard bottomed pan or I a pressure cooker, then add cardamom, cinnamon stick, bay leaf, and cloves to the pan and fry for a minute.
Add cashews and fry it also.
Now drain the rice and add it to the pan and mix it with ghee and spices for 2 minutes then add turmeric powder for yellow colour( if you have saffron, you can use it instead od turmeric) and mix it well again for 2 minutes.
Pour 2 cups of water, salt and sugar and cover the lid with low flame.
Turn off the flame and remove from heat.
Garnish it with coriander leaves and serve hot with kosha pathar mangsho.