Basanti Pulao (Sweet Pulao - Bong style)

 

          Basanti Pulao is also know as Mishti (sweet) Pulao or Holud (turmeric) Pulao. So as the name implies, this is a sweet pulao that is reserved to be served during festive or any special occasions. It is a must during Durga Puja and it is also a very popular menu in all Bengali restaurants. It is traditionally prepared with the fragrant Gobindobhog rice, which is a small variety fragrant rice. In the absence of it you can make use of basmati rice.

          Very few ingredients goes into preparing this Bong delicacy. The most prominent being ghee, turmeric powder, sugar, cashew nuts, raisins and garam masala. The yellow colour can be obtained from saffron too, if you wish. However, typically  turmeric powder is used for that perfect colour. So check out the step by step pictorial recipe to prepare this festive delight.

• 1/2 cup Gobindobhog rice 
• 3 tbsp. ghee
• salt to taste
• 1 tsp. ginger, grated
• 1 tsp. garam masala
• 1/2 tsp. turmeric powder
• 2 bay leaves
• 1" cinnamon
• 2 green cardamom
• 4 cloves
• 1/3 cup cashew nuts
• 1/4 cup raisins
• 2 tbsp. sugar or to taste

         Wash the rice well, drain and set aside to dry. Transfer the rice into a mixing bowl. 

          Add 1 tsp. ghee, 1/2 tsp. salt, garam masala powder, ginger and turmeric powder. Mix well so that all the grains are well coated. Keep aside for 30 minutes.

          Heat remaining ghee in a kadai / pan. Temper with bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds.

         Then add the cashew and raisins. Stir fry till they turn slightly brown. Now add the marinated rice and sauté for 2-3 minutes. 

          Add 3/4 cup water and sugar. Mix well and pressure cook for 2 whistles. 

          Set aside for 10 minutes before you open the lid. Fluff it up with a fork and Basanti Pulao is ready to serve. 

          Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum or Begun Bhaja for a comfort meal. 

Note - 

1.   Basanti pulao is traditionally cooked in an open pan. However, I used the pressure cooker method which saves a lot of time. 

2.   Wash the rice well and stir fry it for 2-3 minutes or more to remove the starch as this ensures a perfect fluffy rice without getting sticky.  

3.   I used very less sugar. So adjust the sweetness according to your preference.

4.   For the pressure cooking method use 3/4 cup water for 1/2 cup rice, 1 & 1/4 cup water for 1 cup rice and so forth. 

5.   Set aside the cooked pulao for a couple of minutes before relishing it so that you get perfect and fluffy pulao. 

                                 Wash the rice well, drain and set aside to dry.

                         Transfer the rice into a mixing bowl. Add 1 tsp. ghee, 1/2 tsp. salt, 

                         garam masala powder, ginger & turmeric powder. 

                     Mix well so that all the grains are well coated. Keep aside for 30 minutes.

                      Heat remaining ghee in a pan. Temper with bay leaves, cinnamon, 

                         cardamom and cloves. Sauté for a few seconds.

                          Add the cashew and raisins. Stir fry till they turn slightly brown. 

                                 Now add the marinated rice & sauté for 2-3 minutes. 

                                  Add 3/4 cup water ......

                                  .... & sugar. Mix well & pressure cook for 2 whistles.

                              Set aside for 10 minutes. Then fluff it up with a fork.

                       Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum 

                       or Begun Bhaja for a comfort meal. 

Jeera Rice (Cumin Flavoured Rice)

            This flavorful way of serving your plain old boring rice will make it more appealing to the eyes. It tastes not only yummy with the flavor of ghee coming through along with the crunch of the fried cumin seeds, but it will complement any side dish that is served along with it. 

               Try serving it with some Butter Chicken, Dal Makhni, Paneer Butter Masala or Mutton Fry. Even a simple Dal fry will taste much more delectable when paired with jeera rice. So check out the step by step pictorial recipe to prepare this simple fare.

• 2 cups cooked rice
• 2-3 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green chilies, chopped
• salt to taste
• 2-3 tbsp. coriander leaves, chopped
• few slit green chilies to garnish (opt)

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Sauté for a few seconds. 

          Then add the rice and salt to taste. Sauté for 2 minutes on a low to medium flame.

          When done, switch off the flame and add some chopped coriander leaves.

          Garnish with slit chilies and a sprig of coriander leaf. Serve with any side dish of your choice.

               Heat ghee in a pan & temper with the cumin seeds & green chilies. 

                          Sauté for a few seconds. 

                                 Then add the rice & salt to taste. Sauté for 2 minutes.

                                 When done, switch off the flame & add coriander leaves.

                                 Garnish with slit chilies and a sprig of coriander leaf. 

                     Serve with any side dish of your choice.

Bajra (Pearl Millet) Fried Rice

 

           Bajra (Pearl Millet) is a wonderful substitute to rice. So try this yummy fried rice made of Bajra and serve something different to your family. It will be very much appreciated. Add in some of your favorite veggies or some boiled and shredded chicken / prawns for a non-veg. version. It can be relished just as it is or with any side dish. It makes for a healthy and a wholesome one-pot meal. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup Bajra, soaked overnight
• 1 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 2 green cardamom
• 4 cloves
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 tsp. ginger, chopped
• 1 onion, sliced
• 1 cup mixed veggies, slightly steamed (opt)
• salt to taste
• 1 tsp. garam masala powder
• 7-8 cashew nuts
• 7-8 almonds
• 1-2 tbsp. coriander leaves, chopped

           Pressure cook the soaked Bajra in sufficient water for 15-20 minutes on a low flame after the first whistle. Drain and keep aside. 

          Heat oil and ghee in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, cloves, cumin seeds and ginger. Sauté for a few seconds.

           Add the onion and stir fry till light brown. Add the mixed veggies and stir fry for a minute. Now add the boiled Bajra, salt, cashews, almonds and garam masala powder.

          Mix Everything well and stir fry for 2 minutes. Switch off the flame and garnish with coriander leaves. Serve with any side dish or relish just as it is. 

                      Pressure cook soaked Bajra in sufficient water for 15 minutes on a low

                      flame after the first whistle. Drain and keep aside. 

                        Heat oil & ghee & temper with bay leaves, dry red chilies, cinnamon, 

                        cardamom, cloves, cumin seeds & ginger. Sauté for a few seconds.

                                  Add the onion and stir fry till light brown. 

                                 Add the mixed veggies & stir fry for a minute. 

                       Add the boiled Bajra, salt, cashews, almonds & garam masala powder.   

                       Mix well & stir fry for 2 minutes. 

                                  Switch off the flame & garnish with coriander leaves.

                                  Serve with any side dish or relish just as it is. 

Filipino Chicken Adobo Fried Rice

 

           Adobo is a classic Filipino dish that has many variations. It is prepared with chicken, pork or any seafood. Minimum of ingredients are needed for this recipe and is unbelievably very easy and quick to dish out. So any leftover Adobo can be turned into a yummy fried rice, that can be enjoyed as a one-pot comfort meal. This way any leftovers are not wasted. Here I am referring to rice also.

           It is ideal anytime of the day to satiate your hunger pangs. So serve this fried rice on its own or with a fried egg. Do check out the recipe for Chicken Adobo and also the step by step pictorial recipe to prepare the Chicken Adobo Fried Rice.

• 1 cup leftover chicken adobo, shredded
• 3 cups cooked rice
• 2 tbsp. oil + 2 tsp. oil
• 1 tbsp. garlic, chopped
• salt and pepper powder to taste 
• 1-2 tbsp. spring onion, chopped
• 2 egg omelets

         Heat 1 tsp. oil in a pan and make a sunny side up omelet. Sprinkle some salt and pepper powder. Cook for a minute and keep aside. Heat remaining 1 tsp. oil and prepare the second omelet the same way. Keep aside.

          Heat 2 tbsp. oil in a pan and sauté the chopped garlic till light brown. Add the leftover cooked Chicken Adobo and stir fry for a minute.

          Now add the cooked rice, a pinch of salt and pepper powder. Mix everything well and add salt and pepper to taste. Sauté for 2-3 minutes.

          When done, switch off the flame and garnish with the chopped spring onion. Transfer to a plate and serve along with an omelet for a one-pot comfort meal for brunch, lunch or dinner.

                                  Heat oil in a pan & make 2 omelets sunny side. Keep aside. 

                   

                         Heat 2 tbsp. oil in a pan & sauté the chopped garlic till light brown. 

                             Add the leftover cooked Chicken Adobo & stir fry for a minute.

                                  Now add the cooked rice.

                             Mix well & add salt and pepper to taste. Sauté for 2-3 minutes.

                    When done, switch off the flame & garnish with the chopped spring onion. 

                                 Serve along with an omelet for a comfort one-pot meal.

Chicken Adobo Recipe 

Ingredients - 

• 2 tbsp. oil
• 1 onion, chopped
• 1 tbsp. garlic, chopped
• 1/2 cup water
• 1 tbsp. spring onion, chopped

Marination - 

• 8-10 chicken pieces with bones
• 1/4 cup soy sauce
• 1/4 cup vinegar
• 2-3 garlic cloves, grated
• 1/2 tsp. black pepper, coarsely crushed
• 2-3 bay leaves
• 1 tbsp. sugar

          Marinate the chicken with all the ingredients mentioned under MARINATION, overnight or for a minimum of 4-5 hours.

          Heat 1 tbsp. oil in a pan and pan fry the marinated chicken till well browned on all sides. Keep aside. 

          Heat remaining oil and sauté the onion and garlic till light brown. Add the leftover marinade (discard the bay leaves) followed by the fried chicken and water. 

          Cover and simmer on a low flame till the chicken is fork tender and the sauce thickens to a desired consistency. Switch off the flame and garnish with chopped spring onion. 

Chinese Egg Fried Rice

 

            Chinese Egg Fried Rice is a yummy street food and is very popular in all Chinese restaurants. It is very quick and easy to prepare right at home. Assorted veggies that is easily available can be added. The eggs can be either scrambled or made into an omelet and then cut into strips. For a veg. version, simply skip it. 

           I have added some homemade red chili-garlic paste instead of tomato sauce, besides green chili sauce and soy sauce. You can adjust the sauces accordingly. This is a simple and a wholesome one pot meal - Chinese style, which can be relished with or without any side dish. So check out the step by step pictorial recipe to prepare this great comfort food.

• 2-3 cups cooked rice
• 2 eggs, well beaten
• 2 tbsp. oil 
• 1-2 dry red chilies, broken
• 1 tsp. garlic
• 2 green chilies, chopped
• 1/4 cup spring onion (white part), sliced
• 1 cup bell pepper, capsicum, cabbage, carrot, beans and baby corn, chopped
• 1/4 cup frozen green peas 
• 1 tbsp. soya sauce 
• 1 tbsp. red chili sauce 
• 1 tsp. green chili sauce
• pinch of salt or to taste
• 1/4 tsp. pepper powder
• 2 tbsp. spring onion (green part), chopped

           Heat 1 tsp. oil in a wok / kadai and stir fry the egg till it is well scrambled. Keep aside.

          Temper the remaining oil with dry red chilies, garlic and green chilies. Sauté till the garlic turns slightly pinkish in colour. 

           Then add the spring onion (white part). Sauté for a minute.

          Now add all the chopped veggies, including green peas and sauté for a minute more. 

  

          Time to add the cooked rice, followed by all the sauces, pinch of salt and pepper powder. Stir fry for 2 minutes.

          When done, add the scrambled egg and sauté for a minute. Garnish with spring onion (green part) and enjoy just as it is or with chili garlic prawns / any side dish.

                          Heat 1 tsp. oil & stir fry the egg till it is well scrambled. Keep aside.

                   Temper the remaining oil with red chilies & garlic. Sauté till the garlic turns

                   slightly pinkish in colour. 

                                  Then add the spring onion (white part). Sauté for a minute.

                     Add all the chopped veggies, including green peas & sauté for a minute. 

  

                                Time to add the cooked rice, 

                    followed by all the sauces, pinch of salt and pepper. Stir fry for 2 minutes.

                                 When done, add the scrambled egg and sauté for a minute. 

                                 Garnish with spring onion (green part).

                                 Enjoy just as it is or with chili garlic prawns / any side dish.