Step by step guide on how to make easy Bengali Vegetable Pulao, also called as Bengali vegetable fried rice, step by step? Traditionally served in Bengali weddings, this subtle and delicate flavored pilaf is a delight with Dal or Chole or Paneer.Naturally vegan and gluten-free and chock full of veggies and nuts, this fried rice makes for a great lunch box treat.
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What is Bengali Vegetable Fried Rice?
The Bengali Polao and fried rice are two different things. Polao is made with Gobindobhog rice, a fragrant short-grained rice and goes by names like Sweet Pulao, Basanti Pulao and Mishti Pulao. But this vegetable fried rice or vegetable Pulao is a wedding special and uses Basmati. Made with fresh veggies and crunchy nuts, it is served at Bengali weddings with fish fry, and fish Kalia.
Ingredients
Bengali vegetable pulao is something that I make on a repeat basis. I love how the veggies add color and crunch to this pulao while the nuts and raisins lend a sweetness to it. This is a very simple recipe and I highly recommend that you cook the rice on stove top for best results.
Also, chopping the veggies right is very crucial for making the best Bengali style pulao. Please be generous with the cashews and raisins, for I find that they lend a beautiful and delicate flavor to this pulao. This pulao is a great option if you are hosting parties because it can easily be scaled up to make larger quantities.
How to make Bengali Pulao?
Wash basmati rice in water till water runs clear. Drain, add water and let soak for 20 mins. In the meanwhile, prep all your veggies and mix the seasoning. Set aside.
Once rice is soaked, add one more cup of water to it and salt and cook on stove top till 90% done. This is so because the rice will cook further in the last few steps. We definitely dont want mushy rice here. So your rice must be a tad under cooked. Switch off flame and drain rice completely. Fluff with a fork.
Now, heat a large pan with oil and ghee. Once hot,Add cashews and fry till golden. Drain. Tip in raisins and fry till they are puffed up. Add whole spices along with green chili and cook for 10 to 20 secs.
Now, add the veggies and mix well. Cook this on high flame to preserve crunch and color. Your veggies must be crunchy and yet cooked. Takes no more than 3 mins on high flame.
Putting the Polao together
Next, divide the rice into two batches. Add one batch to the pan and spread evenly. Add half of the seasoning mix. Do not mix this. Add remaining rice and spread evenly. Sprinkle the remaining seasoning over the rice. Now, gently mix in the rice using a folding motion. Once, everything mixes up properly, place on low flame and cook covered for 10 mins. Your pulao is ready. Garnish with coriander leaves and serve hot with kadai paneer, dhaba style dal or shahi paneer.
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Bengali Vegetable Pulao Recipe
Ingredients
- 1 cup Basmati rice
- 2+1 cups Water
- 2 tablespoon Oil
- 1 small Bay leaf
- 2 whole cloves
- ½ inch Cinnamon stick
- 2 green Cardamoms
Veggies
- ½ cup Carrot peeled and cubed into 1 cm cubes
- ½ cup Beans stalks removed and sliced diagonally.
- ¼ cup green peas both fresh and frozen work
Spice mix
- 1 teaspoon Freshly cracked black pepper
- 1 teaspoon Garam masala
- 2 teaspoon Salt or to taste
- 1 teaspoon Sugar
- 12 whole cashews halved
- 2 tablespoon raisins
Instructions
Soaking the rice
- Wash basmati rice in water till water runs clear.
- Drain, add water and let soak for 20 mins. In the meanwhile, prep all your veggies and mix the seasoning. Set aside.
Cooking the Basmati rice
- Once rice is soaked, add one more cup of water to it and salt and cook on stove top till 90% done.
- Switch off flame and drain rice completely.
- Fluff with a fork. Set aside.
Sauteeing veggies and frying the nuts and raisins
- Now, heat a large pan with oil.
- Once hot,Add cashews and fry till golden.
- Drain. Tip in raisins and fry till they are puffed up.
- Add whole spices along with green chili and cook for 10 to 20 secs.
- Now, add the veggies and mix well.
- Cook this on high flame to preserve crunch and color.
- Your veggies must be crunchy and yet cooked. Takes no more than 3 mins on high flame.
- Next, divide the rice into two batches.
- Add one batch to the pan and spread evenly.
- Add half of the seasoning mix.
- Do not mix this.
- Add remaining rice and spread evenly.
- Sprinkle the remaining seasoning over the rice.
- Now, gently mix in the rice using a folding motion.
- Once, everything mixes up properly, place on low flame and cook covered for 10 mins.
- Garnish with coriander leaves and serve hot.
Nutrition
More Pulao Recipes
If you enjoyed this Bangladeshi Pulao, then here are some more pilaf recipes.
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