on Apr 27, 2022, Updated Nov 15, 2023 Here are some more rice and pulao recipes that you may like: Brown Rice Pulao, Veg Green Pulao, Peas Pulao, Basanti Pulao, and Paneer Pulao.
About Bengali Veg Pulao
Bengali Veg Pulao is an aromatic and flavorful rice dish made with Gobindobhog rice, loads of veggies, dried nuts, dried fruits, and spices. Gobindobhog rice lends it a slightly sweet taste and fragrance, making it unique from other veg pulao recipes. It is prepared in almost every Bengali household for festival meals or other special occasions. Serve it with fish fry, kosha mutton, or fish kaliya for an unforgettable experience. If this rice is unavailable, you can use other short-grain rice varieties, but for the traditional taste, I recommend making it with Gobidobhog rice only. Veggies – I like to keep it traditional and use veggies like cauliflower, carrots, green beans, potatoes, and green peas. You can add more veggies such as bell peppers, mushrooms, broccoli, etc. Dried Nuts & Fruits – The addition of dried nuts and fruits such as cashews and raisins makes this Bengali vegetable pulao extra rich. Whole Spices – You will need green cardamoms (hari elaichi), black cardamoms (badi elaichi), cinnamon sticks (dalchini), and cloves (laung). Ghee – Make this pulao in ghee to add to its rich taste. You can use oil to make it vegan. Others – You will also need cumin seeds, green chilies, freshly squeezed lime juice, salt, sugar, and cilantro (fresh coriander leaves). Adjust the green chilies as per your taste. Heat 2 tablespoon ghee in a pan over medium-high heat. Once the ghee is hot, add 1 teaspoon cumin seeds and 2-3 green chilies (slit into half) and let them crackle for 3-4 seconds. Add the following whole spices and fry for 3-4 seconds.
2 green cardamoms 1 black cardamom 1-inch piece of cinnamon stick 2-3 cloves
¼ cup cubed carrots ¼ cup frozen green peas ½ cup cauliflower florets ¼ cup peeled and cubed potatoes ¼ cup green beans (cut into 1-inch pieces)
Drain the water from the rice and add the soaked rice to the pan along with the following ingredients.
1 teaspoon freshly squeezed lime juice 1 teaspoon salt 1 teaspoon granulated white sugar 2 cups of water
Cover the pan with a tight-fitting lid and cook undisturbed until the rice has absorbed all the water and is tender (20-25 minutes). Remove the pan from the heat and let the rice rest for 5 minutes. Open the lid, fluff the rice gently using a fork, and serve hot.
Black Pepper Rice (Milagu Sadam)
Bagara Rice (Hyderabadi Bagara Khana, Bagara Chawal)
Tahri (Tehri)
Bhagar
