Cuisine: White Pulao (Sada Pulao)- How to prepare this tasty Bengali Indian rice item

 

White Pulao, or Sada Pulao, is a lightly flavored Bengali rice dish made with Gobindobhog rice, ghee, and aromatic whole spices. Unlike rich and heavily spiced pulao, this version has a subtle sweetness from sugar and a mild fragrance from cardamom, cinnamon, and cloves. Cashews and raisins add a delightful texture and taste. This elegant dish is often served during festive occasions and pairs beautifully with Chanar Kalia, Dalna, or rich Bengali curries.

Ingredients:

  • Gobindobhog rice – 200g
  • Ghee – 3 tbsp
  • Ginger juice – 1 tsp
  • Milk – ½ cup
  • Water – 1¼ cups
  • Garam masala powder – ½ tsp
  • Mace (Javitri) – a small piece
  • Shajeera (caraway seeds) – ½ tsp
  • Salt – as needed
  • White pepper powder – as needed

Method:

  1. Wash the rice and soak it for 10 minutes. Drain the water completely.
  2. Mix the rice with ginger juice, salt, white pepper powder, garam masala powder, sugar, and ghee.
  3. Heat 1 tbsp ghee and 1 tbsp white oil in a pot. Add bay leaves, shajeera, cloves, cinnamon, mace, and cardamom. Sauté until aromatic.
  4. Fry the cashews and raisins until golden.
  5. Reduce the heat and sauté the rice in the same pan.
  6. Pour in ½ cup milk and 1¼ cups water. Add salt and stir well.
  7. Cover and cook on low heat for 10 minutes until the rice is fully cooked.
  8. Turn off the heat, give it a gentle stir, and serve warm.

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