Mishti Bhaat (Sweet Rice) / Mishti Pulao is an authentic Bengali Cuisin, where "gobindobhog" chal (rice / chawal) is used. You can substitute with long grained basmati rice. Very simple and easy to cook, a perfect rice recipe to serve guests, if you want something different other than plain rice / pulao.
- 2 cups (400 gms) gobindobhog rice
- 5 cups water
- 2 tbsp sugar
- 1 tsp salt
- 50 gms cashew nuts / kaju
- 50 gms raisins / kishmish
- 4 tbsp white oil
- 2 tbsp ghee
- 1 bay leaf / tej patta
- 1 inch cinnamon stick / dalchini
- 2 green cardamom / chhoti elaichi
- 4 cloves / laung
- Wash and soak the rice for 30 mins. Drain and put the rice on a muslin cloth to completely dry the water.
- Soak the raisins in water. Split the cashew nuts.
- Heat oil in a pressure cooker and slightly saute the raisins and cashew nuts (till light brown). Drain oil and keep aside.
- Add the bay leaf, whole spices and stir fry. Reduce the flame, add the rice and stir fry for 2 mins on low flame.
- Add sugar and salt and mix well. Then add the fried cashewnuts & raisins, mix well and stir fry for 2 more mins. Add water, cover the cooker and let the steam come out.
- Put the lid and cook till 2 whistles. Melt ghee and sprinkle over the rice. Mix from the bottom and transfer rice to a serving plate. Serve hot.
This is going to the Let's go Nuts - Cashew Nuts event, hosted by Poornima of Tasty Treats and started by and to Aquadaze.