There are innumerable recipes of rice available in the world of cuisine and the pulao ('Pilaf' in English) claims a good share in it. Pulao is an awesome preparation of rice. Pulao itself could be made in a number of ways. Sweet Pulao or Mishti (name for sweet in Bengali) Pulao is a very familiar preparation of rice made in almost all bengali houses during festivities. Even if guests are going to drop by, and the host wants to serve his guests something traditional, Mishti Pulao tops the menu list. This rice recipe is very easy to make with only a very few readily available ingredients.
INGREDIENTS
Basmati Rice-2 cups (Soaked in water for 1 hr)
Lukewarm Water-3 and 1/2 cups
Garam Masala (whole)-1-inch cinnamon stick, 4 green cardamom, 3 clove)
Bayleaf-2
Ginger paste-1tsp
Clarified butter/ghee-2 tbsp (the amount can be increased or decreased)
Refined Oil-1tbsp
Sugar-2 tbsp
Salt-according to taste
Turmeric powder-1/2 tsp
Cashew nuts-1/2 cup
Golden Raisins-1/2 cup
METHOD
Smear turmeric powder to the water soaked rice and spread it in a platter to get dried up. Keep aside the rice for about half-an-hour. Now take a wok and put the refined oil into it. Put the bayleaf and garam masala, and wait till it start sputtering. Add the rice to it and keep stirring the rice for about 8-10 mins.
Now pour the water into the wok. Add the ginger paste, nuts and the raisins; lid-cook it till the water gets dried up and the rice is 90% done. Now it is the right time to add the seasonings. As the taste of this pulao is little towards sweet, so the amount of the sugar used is usually more than that of salt. Now mix the seasoning well and sprinkle ghee from above. Now the Bengali Mishti Pulao is ready to be served.
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