POLAO IN BENGALI STYLE

This is specially my mother's recipe. The best polao I've ever had. Any special occasion we are waiting for this polao. We used to eat with kosha mangso. Sometime my mother cook it in pressure cooker. But she is A master cook. And I will show you the normal way.

POLAO

   

INGREDIENTS :

Basmati rice - 250 gm.

Pure Ghee - 3 to 4 tbsp

Garam Masala - cardamon, cinnamon, clove all 3 to 4 pieces 

Nutmeg powder - pinch of

Bay leaf - 2

Cashew nut - 15 gm.

Raisin - 15 gm.

turmeric or food color - 1 tsp

Sugar - 3 tbsp or as per taste

Salt - 1 tsp

Water - 3 cups

HOW TO COOK :

• Do clean, wash and soak in water the rice for 1 hour.
• Drain out the water spread out the rice for dry.
• Add 2 tbsp ghee, turmeric powder and salt with the rice and mix it well.
• Now keep it aside.
• Heat the remaining ghee in a handi or a non stick heavy bottomed pan and fry the cashew nut.
• Keep it aside.
• Now add the bay leaf, nutmeg and whole garam masala in the pan and saute for a minute.
• Add the rice and saute for another 3-4 minutes. stir constantly.
• Add the water, raisin, and fried cashew nuts and stir.
• Cook in low flame until the rice done and all the water absorbed.
• Do not forget to stir in slow motion.
• now serve it hot withmutton curry

KHICHURI

Bengali Khichuri is very different from the North Indian verity - definitely not a patient's diet! It is more akin to the tehri of Uttar Pradesh.This meal is best enjoyed on a winter afternoon or a rainy day because this food will, without fail, knock you out for a couple of hours! It can also be cooked when you are not in the mood for a 4-5 course meal.Just some fries as accompaniment is sufficient.

KHICHURI

INGREDIENTS:

Rice.......... 1 cup

Moong dal( yellow ).......... 1/2 roasted

Musoor dal.......... 1/2 cup

Onion.......... 2 large, sliced

Ginger.......... 1 tbsp, grated

Tomato.......... 2 large, chopped

Potato.......... 4 large, peeled and halved 

Green peas.......... 1 cup (shelled)

Cauliflower.......... 8-10 florets 

Carrot.......... 1/2 cup (sliced)

Green Cardamon.......... 6

Cloves.......... 4

Cinnamon.......... 2 inch piece

Bay leaves.......... 2

Cumin powder.......... 2 tsp

Turmeric powder.......... 1/2 tsp

Oil.......... 2 tbsp

Ghee.......... 2 tbsp

Salt.......... as per taste

Sugar.......... as per taste

Water.......... 6 cups (same cup used for measuring the rice and dal)

KHICHURI

HOW TO COOK:

• Roast the moong dal till light golden brown.
• Wash the rice, dal and vegetable separately and drain well.
• Heat the oil in a heavy-bottomed pan or handi.
• In the pan add the garam masala and bay leaves.
• Add the onions and fry till they are soft and transparent.
• Add the ginger and fry for 3-4 minutes more.\
• Add te rice and dal.
• Fry for 3-4 minutes on a low flame.
• Add the turmeric and cumin powder and fry for 3-4 minutes more.
• Add the tomatoes and fry for 2-3 minutes.
• Add the vegetable and fry few minutes more.
• Add 5 cups water, salt and sugar.
• The chillies may be added whole or slit- according to taste.
• Bring to boil on a high flame.
• Cover and let it simmer on a low flame, stirring the content occasionally.
• If required, add more water,1/2 cup at a time.
• If the khichuri is cooked but too watery,remove lid and keep on a low flame till the water dries.
• Garnish with green chillies and fried onions(optional).
• Serve with ghee.

TIPS:

• You can serve Khichuri with potato fry, brinjal fry, fried papad.crispy potato chips, brinjal fry
• If you like, you can add lemon juice when serve it on plate.
• Don't eat Khichuri too much hot, because its not good for health.

CHICKEN PULAO

CHICKEN PULAO

INGREDIENTS:

Chicken - 500 gm

Basmati Rice - 2 cup

Onion - 3

Green Chili - 5 or 6

Ginger paste - 2 tsp

Garlic paste - 2 tsp

Cloves - 4

Cardamon - 4

Cinnamon sticks - 2

Bay Leafs - 2

Oil - 3 tbsp

Ghee - 1 tbsp

For Chicken Marination :

Lemon Juice - 2 tbsp

Red Chili powder - 2 tsp

Coriander powder - 2 tsp

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Turmeric - 1/2 tsp

Garam masala powder - 1 tsp

Salt - To taste 

HOW TO COOK:

• Wash and cut the chicken. 
• In a bowl take chicken and add red chili powder, turmeric powder, salt and lemon juice. 
• Mix well and leave it for 1 hour. 
• Heat 2 tbsp oil in a pan and add marinated chicken, coriander powder and garam masala powder and cook it until the chicken cooked well.
• And keep it aside. 
• Now wash and drain rice and keep aside for 10 minutes. 
• In a pan heat 2 tbsp oil and 1 tbsp ghee and add cloves, cardamon, cinnamon and bay leaves. 
• Saute it then add chopped onion and green chilli and fry it until the onion turn it's color.
• Add 2 tbsp garlic-ginger paste and stir fry.
• When the moisture evaporate add rice. 
• Mix well and stir. 
• Then add 4 cups of water and salt.
• Mix well and cover with lid.
• Cook in medium heat until the rice cooked well.

VEGETABLE BIRIYANI

VEGETABLE BIRIYANI

INGREDIENTS:

 Basmati Rice - 2 cups

Potatoes sliced - 1/2 cup

Green Peas - 1/2 cup

Carrot Cubes - 1/2 cup

Cloves - 4

Green Cardamon pods - 2

Cinnamon sticks - 2-3 1 inch

Garlic Finely chopped - 1 tsp

Ginger Finely chopped - 2 tsp

Onions Finely chopped - 2 cup

Garam masala - 1 tsp

Red Chili Powder - 1 tsp

Cumin Powder - 1 tsp

Coriander Powder -1 tsp

Freshly Ground Coconut - 1/2 cup

Sliced almonds - 2 tbsp

Raisins - 2 tbsp

 Oil or Ghee - 5 tbsp

 HOW TO COOK:

• Heat the oil in a pan and fry 1/2 cup onions till golden brown. 
• Now add raisins and almond and saute till the almond golden brown.
• Keep aside. 
• Now wash the rice and drain the water and let it sit with no water for 10 mnts. 
• Heat the oil in a pot add cloves cardamon pods and cinnamon sticks and saute it.
• Now make a paste with garlic, ginger,cumin powder, coriander powder, red chili powder,coconut, onions. 
• Add the paste on oil and saute it till golden brown and until the oil start separate.
• Now add the peppers, potatoes, peas, carrots and saute it for few more minutes. 
• Add rice and salt and saute it again few more minutes. 
• Add garam masala. 
• Now add approx 5 cups water and cook the rice until the water as been absorbed.
• Cover it for few minutes. 
• After cooking remove the cover and serve in a bowl and garnish with fried onions,raisins and almonds.

CHEESY PEPPER RICE

CHEESY PEPPER RICE

INGREDIENTS:

Rice - 1-1/2 cups 

Kashmiri red chilies - 4 dry

Red, green,Yellow Capsicum Finely sliced - Half cup 

Cheese grated - 4 tbsp

Oil - 2 tbsp

HOW TO COOK:

• Wash and soak the rice for 30 mnts and drain it. 
• Heat the oil in a pan.
• Add rice ans saute for 2 or 3 mnts on a medium heat.
• Add 3 cups of  warm water and salt.
• Mix well and cook on a medium heat till the rice is cooked well, while stirring occasionally. 
• If remaining drain out the excess water. 
• Now in a another  non-stick pan roast the red chilies for few minutes. 
• Remove from the fan  and pound to a coarse powder. 
• Heat the oil in the pan , add the capsicums and saute it for 3 minutes.
• Add the prepared red chili powder and saute for 2 minutes.  . 
• Now add the cooked rice and mix well. 
• Add salt and 2 tbsp grated cheese and mix well for 1 to 2 minutes.
• serve it garnished with cheese.

KALI MOTI BIRIYANI

KALI MOTI BIRIYANI

INGREDIENTS:

Basmati rice. - 2 to 1/4 cups

Milk - 3 to 1/3 cups

For the garam masala:


Green cardamon - 5

Black cardamon -1

cloves - 5

cinnamon(1 inch) -1 stick

bay leaf - 1

Mace - A pinch of

Salt - To taste



For the kala moti:

Bengal gram ( chola dal) - 1- 1/4 cups of

Salt - To taste

Soda bi-carb - A pinc of

Ghee - 1/2 cup

Ginger paste - 2 to 1/2 tsp

Garlic paste -1 to 3/4 tsp

Red chilli powder - 1/2 tsp

Turmeric - 1/3 tsp

Yogurt - 3/4 cup

Tomatoes - 1/2 cup of

Potato - 1 big

Green chillies - 3


 For the garnishing:

Coriander - 1/2 cup 

Mint - 1/3 cup

Ginger - 4 tsp

Green chillies - 6

Tomato big - 1

Fried onion - 4 tbsp

Yogurt - 1/2 cup

Garam masala - 1 tsp

Green cardamon powder - A pinch of

Saffron - 2 tsp

Milk - 1/4 cup

HOW TO COOK:


The rice: 

• pick wash in running water and soak for 30 mnts. Drain. 

The Bengal Gram: 

• Soak overnight in a pan.Drain. 
• Replenish with fresh water,add salt and soda bi_carb until cooked.
• Drain and keep aside.

The Gravy:  

• Whisk yogurt in a bowl.
• Wash and chop tomatoes. 
• Peel , wash and cut potatoes into 3/4 inch cubes.Remove stems,wash,slit,and chop green chillies.

 The Garnish: 

• Clean wash and chop coriander and mint.Scrape, was and cut ginger into julienne. 
• Remove stems , wash, slit deseed  green chillies. 
• Wash and cut tomatoes into quarters. 
• Whisk yogurt in a bowl.
• Add garam masala,cardamon powder and half the saffron. 
• Dissolve the remaining saffron in warm milk. 

The Oven:

•  Pre heat to 350 degree Fahrenheit. 

Cooking:

•  Boil rice with 4-1/2 cups of water and the milk.Add all garam masala salt and cook for 7 to 8 minutes. 
• To prepare bengal gram, heat ghee in a handi.
• Add ginger paste, garlic paste,red chillies and turmeric.All dissolved in 3 tbsp of water and saute over for 2 mnts. 
• Remove the handi,add yogurt, tomatoes, potatoes and green chillies,return to heat and stir constantly until the gravy become thick and the fat leave the masala. 
• Then add the boiled gram and simmer until the gravy coats the gram and potatoes.
• Adjust the seasoning.

Assembling: 

•  In the handi with the bengal grams, sprinkles the garnish of coriander,mint,ginger, green chillies,tomatoes and fried onions and pour the yogurt on top. 
• Spread the rice evenly over the garnish gram. 
• Sprinkle the saffron milk, place a moist cloth on top,cover with a lid and seal with atta dough. 

Finishing: 

• Put the sealed andi on dum in the pre- heated oven for 15 to 20 minutes. 

KABULI CHANA PULAO

KABULI CHANA PULAO

INGREDIENTS:

Basmati rice( soaked water for 30 mnts) - 2 cup

Green cardamon - 6

Lemon juice - 1 tbsp

Ginger julienne -1/2 inc

Green chillies -. 4 chopped

Coriander - 2 tbsp chopped

Mint - 2 tbsp chopped

Onion fried ( golden brown) - 1

Kabuli chana - 200 gms

Onion - 2 chopped

Ghee - 5 tbsp

Garlic paste - 2 tsp

Ginger paste - 2 tsp

Red chilli powder - 1 tsp

Tomato chopped - 2

Green cardamon powder - 1/2

Kewra water - 1 drop

Salt - to taste


FOR BOUQUET GARNISH:

cloves - 3
     
black cardamon( 1 inch) - 2

bay leaf -. 2

HOW TO COOK:

For the Bouquet garnish :

• put all bouquet ingredients in a mortar and pound wit a pastel to break  the spices, fold in a piece of  muslin and secure wit enough string for it to hang over the rim of the handi or pan.

For Kabuli Chana :

• Soak over night in a pan full of water.
• Te following morning drain, cover wit fresh water, bring to a boil for 2 minutes. 
• Then remove and reserve in the same water for an hour. 
• Drain just prior to cooking , put in a pan and add the bouquet grain and water( approx 3 cups) and boil until cooked. 
• Heat ghee in a pan. 
• Add onion  saute over medium heat until translucent and glossy  
• Add garlic and ginger saute until the moisture evaporates .
• Then add red chilli ( dissolved in 1 tbsp of water), stir-fry until the moisture evaporates. 
• Add tomato and salt,stir-fry until for leaves the sides and the tomatoes are mashed. 
• Now add the boiled chhana along wit the liquor ,bring to boil add lemon juice cardamon powder and kewra, stir and adjust the seasoning. 
• Now preheat the oven to 350 degree Fahrenheit.

Cooking:

• To prepare the rice boil 1.5 litters of water in a pan, add the bouquet garni and salt  stir.
• Add rice bring to a boil, reduce to medium heat.Add lemon juice and continue to boil , stirring occasionally until 90% cooked. 
• Drain and keep aside.

Assembling :

• Put half of chana and liquor in a handi, spread half of the boiled rice on top and sprinkle half the ginger julienne, green chillies, coriander and mint on the rice. 
• Spread the remaining chana and liquor on the rice and sprinkle the remaining  ginger julienne green chillies, coriander and mint. 
• Spread the fried onions evenly, place a moist cloth on top, cover wit lid and seal wit atta dough.
• Now cook until steam start seeping out of the dough. 
• Remove and keep aside.

Finishing:

• Put the sealed handi on dum in the pre-heated oven for 15 to 20 mnts.
• After cook  break the seal and serve from the handi itself.