Bengali Special Mishti Pulao (Sweet Pulao)

As an avid foodie, I love to eat whatever is served to me with lots of love but there is one such dish that I have never seen being served in any restaurant is Mishti ( Sweet) Pulao. Although it is regularly served in every Bengali household during meals and occasions, I kept on wondering why it is not served commercially. Then, it occurred to me that I had this pulao from my grandmother, mum, aunts and the love and affections they showered to us while serving us misti pulao. 

This touch of love cannot be substituted by restaurants nor they would taste as great as the home made ones. Back in my hometown, during Durga Puja days this was a must on Aastami Lunch Bhog Proshad with aloo'er dum. Well…What do you think? Am I able to convince you to try this sweet pula atleast once? 

Ingredients:
2 cups Gobindo Bhog Rice (in case you don't have this , you can substitute with Basmati rice)
3/4 cup Peas
3 tbsp Sugar
1/4 cup Raisins
1/4 cup Cashews
1 tbsp chopped Ginger
1 1/2 tsp Turmeric powder
2 Cinnamon sticks
2-3 Green cardamom
2-3 Black cardamom
1 Javitri phool
4 Cloves
7-8 Black pepper balls
2-3 Bay leaves
Salt to taste
4 tbsp Ghee

Method:
Measure rice in cupfuls and using the same measure, pour double the measure of water in a separate container for later use.

 Wash rice thoroughly and drain out the excess water. Add turmeric and mix well with a spatula. Now spread the rice in a single layer on large sheets of old newspaper. And place it in a sunny location to dry it. 

Keep everything ready near your stove and heat ghee in a big kadhai. Add bay leaves, all the spices and fry till they start to splutter. Immediately add raisins and cashews and cook for a few minutes more. Add green peas and rice in kadhai. Stir in salt and sugar and stir fry until you see a nice browning on rice grains. 

Add the measured amount of water and give first boil on high flame. After first boil cover and cook till tender (12-15 minutes). Misti Pulao is ready . A good accompaniment with : Mutton Curry or Niramish Aloo er Dom.