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Bengali Pulao, Cholar Dal and Peper Chutney Recipe | MTR Dishcovery

Bengali Pulao, Cholar Dal and Peper Chutney

Bengali Polau, Cholar Dal and Peper Chatney

Bengali weddings have always been elaborate affairs, and the wedding feast is the touchstone of the host’s hospitality and stature. Over the years, the nature of traditional feasts has changed drastically. Sit-down meals have become buffets and kola pata (banana leaf) has been replaced by plates. But some families still refuse to depart from their tradition. At such traditional Bengali weddings, one invariably encounters the combination of Bengali Polau, Cholar Dal and Peper Chutney. Although savoury, the polau and the dal are both sweetened with a little sugar or the addition of coconut milk (in the latter) to cater to the taste of communities in West Bengal. The chatney is usually cooked in a base of light syrup prepared for other sweetmeats such as rosogolla

 

VIEW INDIVIDUAL RECIPES

Raw Papaya Chutney (Peper Chatney)
Bengal Gram Lentil (Cholar Dal)
Bangali Polau
  • Duration:30-35 minutes
  • Serves:2 people

Authenticity Slice

Bengali

Bengalis cook the polau as a one-pot meal. All spices and dry fruits are fried in ghee and then the rice is added to the same pan. The whole thing is then cooked together.

Ingredients

  • Basmati rice (1 cup)
  • Green cardamom (Hari elaichi), crushed (4)
  • Bay leaf (Tejpatta) (1)
  • Salt (to taste)
  • Ghee (3 tbsp)
  • Cinnamon (Dalchini) (2 one-inch sticks)
  • Mace (Javitri) (a few strands)
  • Whole black pepper (Sabut kali mirch) (10)
  • Cashew nuts (Kaju) (10)
  • Raisins (Kishmish) (10)
  • Rose or kewra water (6 drops)
  • Water (2½ cups)

Method

  • Soak the rice in the water for 30 minutes and drain.
  • Transfer the rice to a deep pan, add salt, tejpatta, and crushed elaichi.
  • Add 2 cups of water to the rice and cook on high flame till the rice is half cooked. It takes about 10 minutes.
  • To check whether the rice is ready to be used in the polau, press a few rice grains with a ladle. They need to break easily when pressed. Take the rice off the flame and drain.
  • Spread it on a large plate to dry and keep aside.
  • In another pan, heat ghee on high flame. Add dalchini, javitri, kali mirch, kaju, and kishmish. Sauté till the kaju turns golden.
  • Now transfer the half-cooked rice into the pan along with the spices and nuts and mix well.
  • Add about half a cup of water and cover the pan to steam the rice on low flame for a few minutes till it is fully cooked. Check a few grains to see if they are cooked well.
  • Fluff the rice with a rice spoon/fork. Sprinkle a few drops of rose water and mix in gently.
  • Serve hot with chutney or sabzi of your choice.