Basonti Pulao by the Bong Gastronomist
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
Ingredients
- 140g Sona Masoori Rice (washed)
- 140g Gobindobhog Rice (soaked)
- 1 tbsp Ghee
- 1 tsp Salt
- 1 tsp Green Chilli (minced)
- 1 tsp Turmeric Powder
- 2 tsp Sugar
- 1 inch Cinnamon Stick
- 4 cloves
- 2 green cardamoms
- 1 bay leaf
- 10g Raisins
- 10g Cashews
- 5g Ginger (peeled & grated)
- 4 stems Coriander Leaves (minced)
Instructions
Add marinated rice and spices to jar
Add washed Sona Masoori rice, soaked Gobindobhog rice, ghee, salt, green chili, turmeric, sugar, cinnamon, cloves, cardamoms, and bay leaf to The Upliance 2.0 jar.
The device will now sauté and cook
The Upliance 2.0 will now sauté the spices in ghee at 110°C for 30 seconds using automatic stirring. Then, add raisins and cashews and sauté at 95°C for 3 minutes with automatic stirring.
Add rice and cook the pulao
Add the marinated rice to the jar. The Upliance 2.0 will cook the pulao using the following settings: First, a high-heat setting for 5 seconds, followed by a simmering setting at 95°C for 7 minutes with automatic stirring, and finally a low-heat setting at 95°C for 20 minutes with automatic stirring.
The dish is ready
Garnish with minced coriander leaves. The Upliance 2.0 will automatically keep the pulao warm until serving. The Basonti Pulao is ready to serve.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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