April 09, 2018
Easy Bengali homemade pulao
Food is something that people do lots of fancy. But when it comes to Bengal it always become something special and different. Bengali people have a big tongue for taste. Food is something very special to the people of Bengal and they can spend their entire day making something real special.
You cannot categorized the Bengali food in real such easy way as the diversity of like is wide. The beetroot and kasundi pulao is one very fancy dish that comes very alive in the cold season in Bengal. People do like to have this dish as this is very easy and less time taking to make. The making procedure of beetroot and kasundi pulao is given below.
How to make beetroot and kasundi pulao?
- Basmati rice
- Olive oil
- Cumin seeds
- Green chilies
- Red chili powder
- Turmeric powder
- Garam masala powder
- Kasundi mustard
- Fresh mint leaves
Firstly you need to cook the rice. Once the rice is done then there are procedures to follow. Take a good care of the rice so it does not go smashed. Do not use much water. Once it is done just eliminate the excess water. Spread the rice on a clean clothe so it gets dry and becomes separated.
In the mean time of cooking the rice you can chop the onion finely and slit the green chili. Chop the mint leaves finely.
Now peel off the beetroot nicely and grate it very gently. This is most important ingredient in this recipe. Boil the beetroot in water for some time. Once it is done just eliminate the water and keep it separately.
Take a non stick pan and pour some olive oil to it. Let the oil het heated for some time and then add the cumin seed to the oil. Fry it gently fro few minutes and add the green chili to it. Fry it gently and give a good look to it. Once you find that the seeds are changing in color then add the onion to it and fry it for few times. After sometime add some red chili powder to it and mix properly. Then it is the time to add the turmeric powder and the boiled beetroot. Fry it in the oil for some time and keep it for few times. Now add the kasundi very little. Mix it properly and carefully so there is any kind of lump is not left over. Add some salt to it as per the taste but do not give much. Now add the cooked rice by hand very gently. Do not pour the entire rice at a time that might go worse. Mix it properly and you will find that the rice will change in color. It will go red. This mixing is the most important part and does it very gently. Once the mixture is ready then the recipe is also ready to serve hot. The pulao may go good without any side dish.
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