Allergens in Basanti Pulao: milk, tree nuts.
Ingredients
Quantities for 4.
- 300g Basmati Ricegobindobhog is traditional; basmati works if you shorten the cooking by 3 minutes
- 4 tbsp Ghee
- 3/4 tsp Turmericthis, not the saffron, is what makes it yellow
- a large pinch, soaked in 2 tbsp warm water Saffronoptional
- 15, halved Cashew
- 2 tbsp Raisins
- 2 Bay Leaf
- 5, bruised Cardamom
- 3cm stick Cinnamon
- 4 Cloves
- 1 tsp, grated Gingeroptional
- 2 tbsp Sugar
- 1.5 tsp Salt
- 500ml, hot Water
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Wash the rice gently in three changes of water until it runs clear, then drain and spread it on a cloth for 30 minutes until the grains are dry to the touch.
- Toss the dried rice with 2 tbsp of the ghee, the turmeric and 1 tsp salt and leave it 30 minutes. This coats each grain and keeps them separate.
- Have the water hot on the side. Adding cold water to hot rice makes it break.
Method
- Heat the remaining 2 tbsp ghee in a heavy pan and fry the cashews until golden, about 90 seconds. Lift out.Cashews go from gold to burnt in about ten seconds. Watch them.
- Fry the raisins in the same ghee for 20 seconds until they swell, then lift them out too.
- Add the bay leaves, cardamom, cinnamon and cloves and let them puff for 20 seconds.
- Add the grated ginger and stir for 30 seconds.
- Tip in the marinated rice and fry very gently for 3 minutes, folding rather than stirring.Turmeric-coated rice grains are fragile. A flat spoon and slow folds keep them whole.
- Pour in 500ml hot water with the sugar, the saffron and its soaking water, and the rest of the salt.
- Bring to a boil, then cover tightly and cook on the lowest possible heat for 12 minutes.Do not lift the lid. Every peek lets out the steam that is cooking the top layer.
- Turn off the heat and leave it covered and undisturbed for 10 minutes.
- Uncover, fork through the fried cashews and raisins, and serve with kosha mangsho or a dry vegetable.
Storage
Keeps 2 days refrigerated. Reheat covered with 2 tbsp water in a pan over low heat, or steam it. The microwave dries the grains out.
Nutrition Low estimate
One serving of Basanti Pulao (231 g) is about 440 calories, or 191 calories per 100 g.
Low protein: 6 g a serving, 5% of the calories
| Per serving231 g | Per 100 g | |
|---|---|---|
| Calories | 440 kcal | 191 kcal |
| Protein | 5.7 g | 2 g |
| Carbohydrate | 74.0 g | 32 g |
| of which sugars | 12.5 g | 5 g |
| Fibre | 1.4 g | 1 g |
| Fat | 13.3 g | 6 g |
| of which saturated | 8.1 g | 4 g |
| of which unsaturated | 4.4 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.