Monday, May 26, 2014
Mishti is sweet is Bengali. Mishti Pulao simply meant, sweet rice.
It might sound funny to you to eat a sweet tasting rice.... but not really. The sugar here nicely offsets the pungency of the turmeric and it's just mildly sweet, like how we enjoy the taste of coconut rice. The list of spices is not long, and they are easily available.
The rice was easy to cook and you can serve it with curries or other meat dishes.
I truly enjoyed this rice, and I served it together with 'almost tandoori' wings. My gals didn't mind the turmeric taste as like I said, the sugar nicely offsets it.
Source: My Saffron Kitchen and Hamaree Rasoi
350gm basmathi rice, washed and soaked for 30 mins, drained
1/2 cup cashew nuts, toasted
¾ cup raisins
1 heaped Tbsp ghee
1 Tbsp grated ginger
½ Tbsp turmeric powder
4 cardamom pods
2 inches of cinnamon
2 bay leaves
2 Tbsp sugar
700ml boiling water (if using rice cooker can use tap water)
Salt to taste
1. Heat wok/pan and put in ghee and saute ginger, cloves, cardamom, cinnamon and bay leaf for a few seconds until you can smell the fragrance.
2. Add in rice, turmeric, salt and sugar. Stir and make sure every grain of rice is stained with turmeric.
3. Add in water, raisins and toasted cashew. Bring to a boil and cook until done.
*Garnish with more raisins and cashews if preferred
I am submitting this to Asian Food Fest Indian Subcontinent Month,
hosted by Alvin of Chef and Sommelier