Basonti Pulao by the Bong Gastronomist

19 mins

3 servings

Cooked 200+ times recently

Veg

Basonti Pulao by the Bong Gastronomist hero image

★ 4.8

Ingredients

140 g Sona Masoori Rice (washed)
140 g Gobindobhog Rice (washed)
3 tbsp Ghee
1 tsp Turmeric
1 tsp Salt
2 tsp Sugar
5 g Ginger (peeled & grated)
1 inch Cinnamon Stick
4 units Green Cardamom
2 units Bay Leaf
4 units Clove
1 unit Green Chilli (slit)
10 g Cashews
10 units Raisins
440 g Water
4 stems Coriander Leaves (minced)

Instructions

Vegetable pulao is a dish made with rice and a mixture of vegetables. The vegetables are cooked with rice, along with a variety of spices, such as cumin, coriander, and chilies, which gives the dish its distinctive flavor. Pair with Raita/ Plain Curd

Add spices and ghee to The Upliance jar
Add 2 tbsp ghee, cinnamon stick, green cardamom, bay leaf, clove, and green chilli to The Upliance jar. Ensure the rice (140g Sona Masoori, 140g Gobindobhog, 1 tbsp ghee, 1 tsp turmeric, 1 tsp salt, 2 tsp sugar, 5g peeled & grated ginger) has been pre-marinated in a separate bowl.
Sauté the whole spices and dry fruits
The Upliance jar will now sauté the whole spices on high heat for 1 minute (60 seconds) with automatic stirring. Then, add 10g cashews and 10 units raisins to the jar, and the device will continue to sauté on high heat for 3 minutes (180 seconds) with automatic stirring until lightly golden.
Add the marinated rice and water to the jar
Add the pre-marinated rice and 440g water to The Upliance jar. The device will gently mix the ingredients for a short duration (10 seconds), then cook the pulao on low heat in Rice Cooker mode for 14 minutes (840 seconds) with automatic scraping, ensuring perfectly cooked rice.
Garnish and serve the Basonti Pulao
The Basonti Pulao is now ready. Garnish with 4 stems of minced coriander leaves and serve hot with Raita or plain curd.

Nutritional Information

517

Calories

68g

Carbs

Protein

24g

Fat

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47 mins

Veg

Basonti Pulao by the Bong Gastronomist

Owner Recipe

·Tried, cooked & shared by Su****i ka***i·Real food from a real upliance cook

East Indian • Bengali • One Pot Meal

Basonti Pulao by the Bong Gastronomist

19 mins

3 servings

Cooked 200+ times recently

Veg

★ 4.8

Ingredients

140 g Sona Masoori Rice (washed)
140 g Gobindobhog Rice (washed)
3 tbsp Ghee
1 tsp Turmeric
1 tsp Salt
2 tsp Sugar
5 g Ginger (peeled & grated)
1 inch Cinnamon Stick
4 units Green Cardamom
2 units Bay Leaf
4 units Clove
1 unit Green Chilli (slit)
10 g Cashews
10 units Raisins
440 g Water
4 stems Coriander Leaves (minced)

Instructions

Add spices and ghee to The Upliance jar
Add 2 tbsp ghee, cinnamon stick, green cardamom, bay leaf, clove, and green chilli to The Upliance jar. Ensure the rice (140g Sona Masoori, 140g Gobindobhog, 1 tbsp ghee, 1 tsp turmeric, 1 tsp salt, 2 tsp sugar, 5g peeled & grated ginger) has been pre-marinated in a separate bowl.
Sauté the whole spices and dry fruits
The Upliance jar will now sauté the whole spices on high heat for 1 minute (60 seconds) with automatic stirring. Then, add 10g cashews and 10 units raisins to the jar, and the device will continue to sauté on high heat for 3 minutes (180 seconds) with automatic stirring until lightly golden.
Add the marinated rice and water to the jar
Add the pre-marinated rice and 440g water to The Upliance jar. The device will gently mix the ingredients for a short duration (10 seconds), then cook the pulao on low heat in Rice Cooker mode for 14 minutes (840 seconds) with automatic scraping, ensuring perfectly cooked rice.
Garnish and serve the Basonti Pulao
The Basonti Pulao is now ready. Garnish with 4 stems of minced coriander leaves and serve hot with Raita or plain curd.