Polao is a very popular rice preparation all over the India. “Misti/Mitha” stands for sweet in Bengali & “Holud/Basanti” stands for yellow in color & most importantly this will pronounce “Polao” not Pulao. So this rice preparation must be sweeter in taste & yellowish in color.
• Gobindobhog/Basmati Rice – 2 cups
• Ghee/Clarified Butter – 2 tablespoons
• Turmeric powder – 1/2 teaspoon
• Salt – 1 teaspoon
• Garam Masala Powder (dry roast 1 cinnamon stice, 2 green cardamom pods, 3-4 cloves & grind them to make a coars powder)
• Vegetable/ Canola oil – 2 tablespoons
• Cashew Nut & Raisins – 1/2 cup
• Bay leaf – 1 large/2 small
• Grated Ginger – 1 tablespoon
• Sugar – 4 tablespoons
• Water – 4 cups
Steps to Prepare
1. Take the rice and wash under the cold water thoroughly, but do not rub, just wash the rice, & strain the excess water completely.
2. Now spread the rice on a large plate or serving tray. Now let the rice to dry completely, it will take 15-20 minutes.
3. After 15-20 minutes add the ghee, turmeric, 1/2 teaspoon salt, ground garam masala to the dried rice and mix with rice gently.
4. Remember the washed rice is very fragile right now. Leave the ghee & other ingredients marinated rice for 1 hour.
5. After 1 hour take a Kadai Or Wok and heat 2 tablespoons of oil in it. When the oil is perfectly hot add the raisins & cashew nuts and fry them till golden brown.
6. Take the fried nuts & raisins out of the wok and keep aside. No in the same oil add bay leaf and grated ginger for tempering. Add the marinated rice to the wok and fry for 5 minutes.
7. Now add the fried nuts & raisins & 4 cups of water, simmer the heat, cover the wok with an airtight lid and let the polao to cook till the rice is cooked perfectly. It will take at least 15 minutes.
8. When the rice will be cooked perfectly, open the lid, if you wish may add 1 tablespoon of ghee now to enrich the polao, stand the polao for 10 minutes and serve.