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| Main ingredients | Gobindo bhog rice, Turmeric powder, Ginger, Ghee, Cashewnuts, Bay leaf, Cinnamon, Cloves, Green cardamoms, Saffron, Raisins, Sugar, Green chillies |
| Cuisine | Bengali |
| Course | Rice |
| Prep time | 1-1.5 hours |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups Gobindobhog rice, soaked for 30 minutes
- ¼ teaspoon turmeric powder
- 1 inch ginger, chopped
- 5 tablespoons ghee
- 6-8 cashewnuts, halved
- 1 bay leaf
- 1 inch cinnamon
- 3-4 cloves
- 3-4 green cardamoms
- A generous pinch of saffron + for garnish
- 15-20 raisins
- Salt to taste
- ¼ cup sugar
- 2-3 green chillies, slit
Method
- Drain the rice in a colander. Spread the rice on a tray and allow to dry completely.
- Add turmeric powder, ginger and 2 tablespoons ghee and mix well.
- Heat 3 tablespoons ghee in a deep pan, add cashewnuts, bay leaf, cinnamon, cloves and green cardamoms and cook on medium heat till cashewnuts turn golden brown. Add saffron and mix well. Add raisins and sauté for a few seconds,
- Add rice mixture, mix and sauté on medium heat for 4-5 minutes. Add 3 cups hot water and salt and mix well. Cover and cook on medium heat for 6-8 minutes.
- Add sugar and green chillies and mix with light hands. Cover and cook for 5 minutes.
- Transfer the rice into a bowl and press. Turn the bowl upside down on a serving plate and remove the bowl gently. Serve hot garnished with saffron strands.
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