INGREDIENTS:
Govindo Bhog Rice
|
2 cups
|
Cashew nuts
|
50gm
|
Raisins
|
50gm
|
Bay leaves
|
2 big size
|
Ginger(grated)
|
2 tea spoon
|
Garam masala powder(1Cinnamon+4Cloves+2Cardamom)
|
1 tea spoon
|
Haldi(termeric) powder/safron
|
1 tea spoon/6strings
|
Sugar
|
4 tea spoon
|
Salt
|
As per taste
|
Ghee
|
4 table spoon
|
PROCESS TO PREPARE
- Take rice and wash with cold water thoroughly, strain the excess water completely and spread the rice on a paper/large plate and let the rice to dry completely.
- when the rice dries completely, take a bowl put the rice in it.
- Now add termeric powder, grated ginger, garam masala powder, ghee 2 tea spoon and salt in rice and mix them very gently.
- Leave the rice for 15-20 minutes.
- After 15-20 minutes take a pan or kadai, heat 2 tea spoon of ghee, add 2 bay leaves, 4 Cloves, 2 Cardamoms and fry the cashew nuts and raisins till golden brown.
- Add the marinated rice to the same kadai/pan and fry for 5 more minutes.
- Now add sugar, water(water should be double amount of rice) and cover the kadai/pan with a lid and cook it for 15 minutes(cook in medium flame).
- After 15 minutes water will be almost evaporated from rice. Switch the flame off and do not open the lid for 10 minutes.
- After 10 minutes open the lid and your polao is ready to serve.
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