Delicious Bengali Fried Rice Recipe to try this winter

Among the most significant things West Bengal is known for is its cuisine. Every day, parboiled rice is eaten in the typical Bengali family. The cuisines of West Bengal are, in essence, as unique and varied as the state itself. It’s always been transcending (in terms of flavour) and incredibly mouth-watering rice dishes. The Nawabs, who came to this area in the 1600s, meanwhile, added some spicy & smoky flavours to it.

In addition to that, Bengali cuisine also has a little amount of European flavour. Whatever you prepare to make your supper a great endeavour, rice will always be a key component. But which version with the same recipe would be best for the main course? The Bengali fried rice recipe might help you rediscover your enthusiasm and satisfy your tastebuds.

1. Bengali Vegetables Rice

The Bengali Veggies Fried Rice, sometimes referred to as Bengali rice, provides a fantastic harmony of sweet and tangy flavours.

Boil the rice in a large saucepan of water till it is 90% soft. Remove the water and spread the rice over a strainer to prevent additional cooking.
Make 1 cm cubes out of the carrots. Give beans a lovely trapezoid form by chopping them just on the bias (in 1 cm pieces). Peck the peas. Finely cut the green chillies.
Put ghee & vegetable oil in a pan over medium heat. When the oil is heated, add the bay leaves, cardamom, cinnamon, cloves, and approximately five peppercorns to temper it.
Add chopped cashew nuts and cook them until they just turn golden. Since they will continue to fry during the cooking process, don’t let them be entirely golden.
Add the carrots, peas and green chillies after increasing the heat. The vegetables’ bright colours and crispness are preserved by maintaining high heat.
Place half of the boiled rice over the veggies after turning off the heat. Spread just half of the prepared seasoning. Add the last of the rice and spices to finish. Add Green peppers also.
Steam your rice in the covered pan at slow heat for around 20 minutes.
Let it rest for a minimum of ten minutes before serving.

2. Basanti Pulao

Basanti Pulao is indeed a traditional Bengali dish made on essential occasions like Puja. Due to turmeric, it has a vivid yellow colour and often has a more subdued aroma.

In hot ghee & vegetable oil, fry the cashew & raisins.
Set aside the fried raisins and cashews.
Add the bay leaf, cinnamon, cardamom, and cloves to the heated ghee.
Add turmeric and minced or shredded ginger and stir-fry a little.
Add the rice & gently toss to combine the flavours once it has rested and been coated with ghee & turmeric.
Pour six glasses of warm water, salt, and sugar into the container.
Slowly stir and cover the saucepan.
Add the cashews & raisins once the water has dried up and your everyday basmati rice is thoroughly cooked.
Switch off the flame.
Hot-serve the Basanti pulao.

If you are using biryani basmati rice, it will enhance the flavour making you fall in love with the Bengali dishes.