Bengali Shada Pulao Bengali Shada Pulao
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Prep 10 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 1 Cup Basmati rice
  • 2 tbsps Vegetable oil
  • 2 Cups Frozen mixed vegetables (carrot, green beans, peas, corn)
  • 1 Bay leaf, broken
  • 3 Green cardamom
  • 4 Cloves
  • 1 in Cinnamon
  • Salt to taste
  • 2 tsps White pepper powder
  • 1 tbsp Sugar
  • 1 tbsp Ginger juice
  • 2 tsps Garam masala powder (cloves, cinnamon and green cardamom)
  • Cashews a handful
  • Raisins a handful
  • 2 Ghee

Bengali Shada Pulao

Rice Recipe

Bengali Pulao can be 'shada' (white pulao without turmeric) or Mishti Pulao which has a golden hue that comes from the use of turmeric. Shada Pulao is subtle in its flavor with a hint of Bengali Garam Masala and sweet with its use of cashews and raisins. Traditionally govindabhog, which is a short grained rice, is used for this recipe but I've used basmati here instead. This is a relatively easy recipe compared to all the pulaos and biryanis that are part of Indian cuisine. It tastes best with a curry especially mangsho or goat meat @sarchakra

Method


  • Rinse basmati rice a few times till the water runs clear. Keep aside.
  • Grate the ginger and squeeze the juice. Keep aside.
  • Heat 1 tsp of oil and sauté the cashews till golden. Keep aside. Add the rest of the vegetable oil. Add bay leaf, cinnamon, cloves and green cardamom. Sauté a few seconds till aromatic.
  • Add mixed vegetables. Sauté for a few minutes . Add drained rice. Add salt, sugar and white pepper powder. Add in Garam masala powder. Sauté for a minute.
  • Add 2 cups of water. Turn the heat to low and cover. Cook for 11-12 mins till the rice is completely done.
  • Add in sautéd cashews and raisins.
  • Add in ghee and gently mix without breaking the grains of the rice.
  • Cover for a few mins before serving.


Bengali Shada Pulao Bengali Shada Pulao
favorite
print
like

Bengali Shada Pulao

Rice Recipe

Bengali Pulao can be 'shada' (white pulao without turmeric) or Mishti Pulao which has a golden hue that comes from the use of turmeric. Shada Pulao is subtle in its flavor with a hint of Bengali Garam Masala and sweet with its use of cashews and raisins. Traditionally govindabhog, which is a short grained rice, is used for this recipe but I've used basmati here instead. This is a relatively easy recipe compared to all the pulaos and biryanis that are part of Indian cuisine. It tastes best with a curry especially mangsho or goat meat @sarchakra

Prep 10 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 1 Cup Basmati rice
  • 2 tbsps Vegetable oil
  • 2 Cups Frozen mixed vegetables (carrot, green beans, peas, corn)
  • 1 Bay leaf, broken
  • 3 Green cardamom
  • 4 Cloves
  • 1 in Cinnamon
  • Salt to taste
  • 2 tsps White pepper powder
  • 1 tbsp Sugar
  • 1 tbsp Ginger juice
  • 2 tsps Garam masala powder (cloves, cinnamon and green cardamom)
  • Cashews a handful
  • Raisins a handful
  • 2 Ghee

Method


  • Rinse basmati rice a few times till the water runs clear. Keep aside.
  • Grate the ginger and squeeze the juice. Keep aside.
  • Heat 1 tsp of oil and sauté the cashews till golden. Keep aside. Add the rest of the vegetable oil. Add bay leaf, cinnamon, cloves and green cardamom. Sauté a few seconds till aromatic.
  • Add mixed vegetables. Sauté for a few minutes . Add drained rice. Add salt, sugar and white pepper powder. Add in Garam masala powder. Sauté for a minute.
  • Add 2 cups of water. Turn the heat to low and cover. Cook for 11-12 mins till the rice is completely done.
  • Add in sautéd cashews and raisins.
  • Add in ghee and gently mix without breaking the grains of the rice.
  • Cover for a few mins before serving.