Basanti Polao: A Vibrant Bengali Delicacy

Ingredients

To create the perfect Basanti Polao, you need high-quality ingredients. Key components include:-

• Gobindobhog rice
• Ghee
• Saffron
•  Turmeric
•  Cashews
• Raisins
• Aromatic spices(bay leaves, cinnamon sticks, cardamom pods, and cloves).

 Each ingredient plays a crucial role in enhancing the flavor and texture of the dish. As a Bengali Caterers in Bangalore, sourcing these authentic ingredients can elevate your culinary creations.

Gobindobhog Rice: 

This short-grain, aromatic rice is the heart of Basanti Polao. Its unique texture and fragrance make it ideal for this dish. Unlike other rice varieties, Gobindobhog rice absorbs flavors beautifully, ensuring that every bite is a burst of taste.

Ghee: 

Clarified butter, or ghee, adds a rich, nutty flavor to the polao. It also helps in achieving the perfect texture, making the rice grains separate and fluffy.

Saffron : 

These ingredients give Basanti Polao its signature golden color. Saffron adds a subtle, floral aroma.

Turmeric:

Turmeric provides a earthy flavor, warm.

Cashews and Raisins: 

These add a sweetness and delightful crunch to the dish. The contrast of textures makes every mouthful interesting.

Aromatic Spices:

 Whole spices like bay leaves, cinnamon, cardamom, and cloves are essential for infusing the rice with a rich, complex flavor. These spices are lightly toasted in ghee to release their oils and enhance their aroma.

Preparation Method

Preparing Basanti Polao is an art.

•  Start by washing and soaking the rice.
•  add whole spices In a pan and heat with ghee.
•  Sauté until fragrant, then add the soaked rice, turmeric, and saffron. 
• Gently stir the rice with the spices. 
• Add water, cover, and cook until the rice is fluffy and aromatic. 
• Garnish with fried cashews and raisins. 

At Bongknot, we ensure every grain of rice is infused with the rich flavors of Bengal.

Step-by-Step Guide:

1. Wash and Soak the Rice: Rinse the Gobindobhog rice under cold water until the water runs clear.For at least thirty minutes soak the rice. 
2. Prepare the Spices: In a heavy-bottomed pan, heat ghee over medium heat. Add spices to release their aroma.
3. Add the Rice: Drain the soaked rice and add it to the pan. Stir gently to coat the rice with the ghee and spices.
4. Add Turmeric and Saffron: Dissolve a pinch of saffron in warm milk and add it to the rice. Add turmeric powder.
5. Cook the Rice: Add water (usually double the amount of rice) and bring it to a boil. Reduce the heat, cover the pan, and let it simmer until the rice is cooked and the water is absorbed.
6. Garnish: In a separate pan, fry cashews and raisins in ghee until golden. Garnish the cooked rice with these fried nuts and raisins.

Tips and Tricks:

• Use a heavy-bottomed pan to prevent the rice from sticking and burning.
• Do not stir the rice too much while it is cooking, as this can make it mushy.
• Let the rice rest for a few minutes after cooking to allow the flavors to meld