Bengali Ghee Rice
Basmati, cashews, raisins, whole spices and one big tablespoon of ghee. The one-pot wedding-feast trick worth keeping at home.
Method
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01
Heat ghee in a heavy-bottomed pot. Add bay leaf, cardamom, cloves and cinnamon — let them sizzle for 20 seconds.
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02
Add onion and fry until just golden. Stir in cashews and raisins; cook 1 minute until cashews turn pale gold.
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03
Drain the rice and add it to the pot. Stir gently with the back of a spoon — don't break the grains. Sauté 2 minutes.
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04
Add sugar, salt and the hot water.
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05
Bring to a boil, then cover, lower the heat to the lowest setting, and steam for 12 minutes.
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06
Turn off the heat. Let it rest, covered, for another 8 minutes.
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07
Fluff with a fork. Drizzle one final teaspoon of ghee on top before serving with cholar dal or kosha mangsho.
Chef's note
Pulao’s quieter, sweeter cousin. Friday-night biryani night without the work.