Bengali Mishti pulao (Bengali's favourite)

Who hasnt tried this authentic fabulous tasty sweet pulao. This was the first time i prepared this & i was excited to see my hubby's reaction after tasting one spoon of this. He beamed with happiness, which was my best moment.

So to all of you there, do try this and see your loved ones' reaction. I am too very excited to share this with you all and want you to try and surprise others.


Preparation time: 90 mins


Ingredients:

Ghee: 3 tbsp
Govindobhog rice: 1.5 cups
Boiling water: 3.5 cups
Whole garam masala: 2 cinnamon stick, 2 cardamom, 2 cloves, 2 bay leaf
For garam masala powder: dry blend a piece of maze, 1/2 nutmeg,2 bayleaf, 2 cardamom, 2 cloves, 2 cinnamon stick.
dry fruits: 2 tablespoon of cashews & raisins each
Turmeric powder: 1/2 tsp
Sugar: 3 tbsp
Salt: 1 tsp
Green chilli (whole): 1
chopped ginger: 2 inch piece

Method:

1. Wash & soak the govindobhog rice for 40 mins.
2. Strain the water and spread it on a plate & allow it to dry under fan for approximately 30 mins.
3. Once its almost dry, transfer it to a clean, dry bow. Now to this, add dry fruits, ground garam masala powder, salt, turmeric powder, chopped ginger & 1 tbsp ghee. Mix well & keep it aside for 10 mins.
4. Now take a big non-stick wok, add the left over ghee. Once hot, add the whole garam masalas. Stir them for 30 seconds.
5. Then add, the rice mixed with spices to it, Fry this for 6 mins, on medium heat till the rice changes colour. It gets darker & takes a fried texture.
6. Once done, pour the measured boiling water into it. Stir well & cover in simmer for 3 mins.
7. Now add sugar & 1 whole green chilli, mix and then cover it again for 10 mins on low heat .
8. By now, the water will be soaked i rice & your bengali pulao is ready.
9. Serve it with kosha mangsho (mutton cury) / matar paneer gravy.