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Bangali Polau

AUTHENTICITY SLICE
Bengalis cook the polau as a one-pot meal. All spices and dry fruits are fried in ghee and then the rice is added to the same pan. The whole thing is then cooked together.

Bangali-Polau_Cover-photo

Ingredients

  • Basmati rice (1 cup)
  • Green cardamom (Hari elaichi), crushed(4)
  • Bay leaf (Tejpatta) (1)
  • Salt (to taste)
  • Ghee (3 tbsp)
  • Cinnamon (Dalchini) (2 one-inch sticks)
  • Mace (Javitri) (a few strands)
  • Whole black pepper (Sabut kali mirch)(10)
  • Cashew nuts (Kaju) (10)
  • Raisins (Kishmish) (10)
  • Rose or kewra water (6 drops)
  • Water (2½ cups)

Method

  • Soak the rice in the water for 30 minutes and drain.
  • Transfer the rice to a deep pan, add salt, tejpatta, and crushed elaichi.
  • Add 2 cups of water to the rice and cook on high flame till the rice is half cooked. It takes about 10 minutes.
  • To check whether the rice is ready to be used in the polau, press a few rice grains with a ladle. They need to break easily when pressed. Take the rice off the flame and drain.
  • Spread it on a large plate to dry and keep aside.
  • In another pan, heat ghee on high flame. Add dalchini, javitri, kali mirch, kaju, and kishmish. Sauté till the kaju turns golden.
  • Now transfer the half-cooked rice into the pan along with the spices and nuts and mix well.
  • Add about half a cup of water and cover the pan to steam the rice on low flame for a few minutes till it is fully cooked. Check a few grains to see if they are cooked well.
  • Fluff the rice with a rice spoon/fork. Sprinkle a few drops of rose water and mix in gently.
  • Serve hot with chutney or sabzi of your choice.