African Cuisine Bengali traditional Ghee Bhat

African Dish: Bengali traditional Ghee Bhat

Bengali traditional Ghee Bhat Ingredients

1	Basmati rice.
2	Ghee.
3	water.
4	Vegetables.
5	Cashew nuts and raisins.
6	Whole garam masala.
7	Salt.
8	Sugar.
9	bay leaf.
10	bay leaf.

Cooking Instructions

Step 1	Wash 2 cups (to be served to two people) of long grained basmati rice and soak in water for 20 minutes. Strain the entire water and completely dry it out under the fan spread out on a plate on under the sun. The rice has to be dry completely but. In a big utensil add 4 tablespoons of ghee and let it heat up. Whack 3 green cardamoms, 6 cloves and 1 inch cinnamon and add to the ghee. As it crackles add 1 bay leaf. Transfer the rice and stir it well..
Step 2	Add chopped vegetables of your choice. I generally add grated carrots, green peas and little beans. After adding the vegetables add a handful of cashew nuts and raisins. Add salt as per your taste. I add only a teaspoon or two for this much amount. Then add exactly 4 cups of water and let it boil. After you see the water boiling just simmer the gas oven and add sugar as per your taste. I add1 teaspoon of sugar..
Step 3	Now take a spoon and taste the boiled water of the rice, if you find the sweet taste dominating the flavour just leave it untouched and let the pulao cook completely. If required you can modify the taste as per your taste. Don’t stir the pulao after adding water just give a pulse after adding sugar. After the water has evaporated completely and the rice has tenderised switch off the gas oven. Serve with your favourite curry..