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Home Dish Lunch Basanti Pulao with Chicken Kosha/Bhuna Chicken

Lunch Basanti Pulao with Chicken Kosha/Bhuna Chicken

Name: How to cook Lunch Basanti Pulao with Chicken Kosha/Bhuna Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Lunch Basanti Pulao with Chicken Kosha/Bhuna Chicken

The most unique & traditional dishes from Bengal in their very Sweet based yellow rice/pulao recipes and mostly & commonly prepared during the religious festivities for being onion-garlic free & the most simplest way to prepare it very easily, just keeping in mind certain basic Preppings for the same. I’m hereby enclosing my earlier recipe methods & ingredients on this & also, not taking the pain of attaching stepwise pics since, every time I do follow the same procedures & just for your reference, attaching a couple of basic pics of it which’s the very key to this recipe for to come out exactly as it should be, in the most delectable manner

Ingredient

Food ration :

2-3 servings

Cooking time :

30 mins. Prep T

400-500 gms

Basamati Rice

100 gms

Desi Ghee

1-1.5 tsp

or To Taste Salt

2 tbsps

or To Taste Fine Sugar

1/2 tsp

Turmeric Powder

800-900 gms

Boiling Hot Water

5-6

Fresh Green Chillies: Slit

1/2 tbsp

Ginger Paste (Or Finely Chopped)

2-3

Tempering Spices: Bay Leaves

Green Cardamoms

2 inch

” Cinnamon Stick

6-8

Cloves

1-2

Black Cardamom

50 gms

Cashew Nuts

25 gms

Raisins (I’ve not used since I don’t like much but ideally it’s used mandatorily)

25 gms

Peanuts

Cooking instructions

* Step 1

Wash & Rinse the Rice & leave it to air-dry over a strainer

* Step 2

Once dry, transfer it to a mixing bowl, add in all the ingredients aforementioned except the water & mix everything all together until well combined & set aside for at least an hour’s time with a cover on- So as to infuse it with the aromatic spices & ghee to get nicely incorporated into it

* Step 3

Before starting to cook- Boil the Water in a pot or an electric kettle: VVI

* Step 4

Heat some ghee in a kadhai- Add in the Cashews & the Peanuts & roast them until they turn light brown

* Step 5

Now, goes in the same: Marinated Rice & fry it for about 5-6 mins time until the Rice seems to be a bit opaque in its looks, add in the salt & continue frying for a couple of minutes more

* Step 6

Now, time to add in the Hot Water & check & adjust the salt at this point (The Amount of water is VVI)- If it’s excess the Pulao will turn soggy & if less, it’ll stick to the pan & remain undercooked

* Step 7

Now, cover the lid of the pan and allow it to be cooked, at the lowest possible heat for about 10 mins time

* Step 8

Turn off the flame & add a little more ghee (optional) & a couple more green chillies & rest it in its standby position for the next 10 mins time on the oven itself

* Step 9

Serve it absolutely piping hot with Dum Aloo (Any), Chicken/Mutton Kosha, Fish Kalia or Any other varieties of the Mutton/Chicken Curry, etc….& simply ENJOY