Need:
Long-grained Basmati rice (or gobindo bhog rice - also called jeera rice) - 2 cups
Water - as per instructions on the rice packet [water required to cook basmati well varies across different varieties and brands of the rice. so read the instructions well before cooking]
1 medium potato - cut up into 1cm X 1 inch julienne
Turmeric powder - 1/2 tsp
Salt - to taste
Sugar - 3 tsp
Almonds and cashew - chopped - 1 tbsp
Raisins - 2 tsp
Cloves - 4-5 sticks
Black cardamom - 1 broken
Bay leaf - 1 medium
Dried red chili (whole) - 1 large broken
Black pepper corns (whole) - 2 tsp
Shahi Garam masala (recipe here) - 1 tsp
Ghee (clarified butter) - 1 tbsp [you may use oil if you wish....but ghee brings out the amazing aroma of the spices]
Finely chopped cilantro
To cook:
1. Wash the rice in running water, drain, and spread out on a plate.
2. Rub in the salt, 2 tsp sugar, turmeric, and garam masala to the rice and keep aside.
3. Wash the potatoes, cut as instructed above, rub in some salt and turmeric, and keep aside.
4. Heat the ghee in a pan/wok and add the red chili, bay leaf, cloves, cardamom, and peppercorns. The heat should be on high so that the beautiful garam masala will release its aroma in 1 minute. Reduce the heat to med-hi and add the potatoes. Saute for 1 minute.
4. Add the remaining sugar and mix in the raisins and chopped nuts. Saute for 1 minute.
5. Add the rice. Mix well and saute for 2 minutes.
6. Now add enough water to cook the rice. You may add some hot water later if required. But be careful to not add excess water. Draining would be a waste and is not an option in this recipe. Cover and cook the rice until done.
8. Garnish with cilantro and serve hot with traditional bengali chicken or mutton jhol (a runny curry).
:)
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