Mishti Bhaat (Sweet Rice)

Mishti Bhaat (Sweet Rice) / Mishti Pulao is an authentic Bengali Cuisin, where "gobindobhog" chal (rice / chawal) is used. You can substitute with long grained basmati rice. Very simple and easy to cook, a perfect rice recipe to serve guests, if you want something different other than plain rice / pulao.

Ingredients:

  • 2 cups (400 gms) gobindobhog rice
  • 5 cups water
  • 2 tbsp sugar
  • 1 tsp salt
  • 50 gms cashew nuts / kaju
  • 50 gms raisins / kishmish
  • 4 tbsp white oil
  • 2 tbsp ghee
  • 1 bay leaf / tej patta
  • 1 inch cinnamon stick / dalchini
  • 2 green cardamom / chhoti elaichi
  • 4 cloves / laung

Procedure:

  1. Wash and soak the rice for 30 mins. Drain and put the rice on a muslin cloth to completely dry the water.
  2. Soak the raisins in water. Split the cashew nuts.
  3. Heat oil in a pressure cooker and slightly saute the raisins and cashew nuts (till light brown). Drain oil and keep aside.
  4. Add the bay leaf, whole spices and stir fry. Reduce the flame, add the rice and stir fry for 2 mins on low flame.
  5. Add sugar and salt and mix well. Then add the fried cashewnuts & raisins, mix well and stir fry for 2 more mins. Add water, cover the cooker and let the steam come out.
  6. Put the lid and cook till 2 whistles. Melt ghee and sprinkle over the rice. Mix from the bottom and transfer rice to a serving plate. Serve hot.
This is going to the Let's go Nuts - Cashew Nuts event, hosted by Poornima of Tasty Treats and started by and to Aquadaze.


This is also going to the CFK - Rice Event, hosted by Trupti and an event started by Sharmi.

I am also sending these entries to the CFK-Rice event.

Jeera Peas Rice

Vegetable Pulao

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