Recipe of Homemade Bengali traditional Ghee Bhat Cooking Basics for Newbies

Ghee Bhat is a signature Bengali Pulao prepared with veggies and nuts and it tastes on the sweeter side. Basically, it is a rice dish which is between Fried rice and Pulav. It's also known as Misti Pulao in Bengal. You can use either Basmati Rice or with Gobindobhog Rice to make Ghee Bhat.

Bengali traditional Ghee Bhat is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Bengali traditional Ghee Bhat is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have bengali traditional ghee bhat using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Bengali traditional Ghee Bhat:

1. Get 2 cups Basmati rice
2. Make ready 4 tbsp Ghee
3. Prepare 4 cups water
4. Make ready as required Vegetables
5. Prepare handful Cashew nuts and raisins
6. Take as required Whole garam masala
7. Get to taste Salt
8. Take 1 tsp Sugar
9. Make ready 1 bay leaf
10. Take 1 bay leaf

But somehow it was not possible earlier. So I deciede to upload this recipe inBengali New Year. So along with them, their cousins and family we have a very large extended family. Every year most of this extended family from around the globe descends in Santipur to celebrate Jagadhatri puja in our ancestral home.

Steps to make Bengali traditional Ghee Bhat:

1. Wash 2 cups (to be served to two people) of long grained basmati rice and soak in water for 20 minutes. Strain the entire water and completely dry it out under the fan spread out on a plate on under the sun. The rice has to be dry completely but. - In a big utensil add 4 tablespoons of ghee and let it heat up. Whack 3 green cardamoms, 6 cloves and 1 inch cinnamon and add to the ghee. As it crackles add 1 bay leaf. Transfer the rice and stir it well.
2. Add chopped vegetables of your choice. I generally add grated carrots, green peas and little beans. After adding the vegetables add a handful of cashew nuts and raisins. - Add salt as per your taste. I add only a teaspoon or two for this much amount. Then add exactly 4 cups of water and let it boil. After you see the water boiling just simmer the gas oven and add sugar as per your taste. I add1 teaspoon of sugar.
3. Now take a spoon and taste the boiled water of the rice, if you find the sweet taste dominating the flavour just leave it untouched and let the pulao cook completely. If required you can modify the taste as per your taste. - Don’t stir the pulao after adding water just give a pulse after adding sugar. After the water has evaporated completely and the rice has tenderised switch off the gas oven. Serve with your favourite curry.

So along with them, their cousins and family we have a very large extended family. Every year most of this extended family from around the globe descends in Santipur to celebrate Jagadhatri puja in our ancestral home. Bengali cuisine is a culinary style from Bengal region in the eastern part of the Indian subcontinent. Let's take this short journey through traditional Cattle primarily used for agriculture and dairy farming in the region are prime source of variety of dairy products in Bengal starting from ghee, butter, curd. · Ghee Bhat is a signature Bengali Pulao. I have had some sweet memories of this sweet pulao…We used to have it on every Jagaddhatri Puja.

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