Bengali pulao (polao) is different from fried rice. It is not like biriyani or chinese fried rice, it is typically bengali with cardamom, cinnamon, clove (garam masala) flavor and a devotional fervour. This, I say, because polao is prepared mostly during festivals, pujas and special occasions.
Bengali pulao originally is brilliantly virgin colored. However, you can get tints of yellow orange by adding saffron in it. Preparation time is less and the method is one of the easiest. You will need, govinda bhog rice (small grained flavored Indian rice), ghee (clarified butter), garam masala (cardamon, cinnamon, clove, nutmeg etc), cashews, raisins, little milk (or kheer), sugar and saffron (optional).
Add few small green cardamons, cinnamon sticks and cloves to generous scoops of ghee in a non-stick container with a lid. Watch for golden brown color. Add cashews and fresh raisins to it. Add the washed and milk soaked rice grains and stir in light hands. Stirring continuously, add a little salt and sugar. Add warm water (double the quantity of the rice) and close the lid. Simmer in low fire till the water is gone and you get to smell a sweet cardamon flavor of the beautifully done pulao.
Bengali pulao is best enjoyed with aloo dam ( potato in Indian spices and gravy) or mutton kosha (spicy red meat gravy). The fact that it is sweetish and rich in calorie has reduced its popularity but that doesn't stop it from being one of the most delectable food among the Bengalis worldwide.
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That looks really good. I'm not a fan of quite a few Indian spices, but I do like garam masala.
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