This is a crowd pleaser which I can cook in a jiffy and it reminds me of my grand maa making this for a feast specially meant for ‘Bhaifota’ or ‘Bhaiduj’ as they call it. Though the addition of fresh peas during winter is my idea and I have bypassed the steps she used to take while making the ‘masalas’ , I being today’s woman, have used a readymade Shahi Biriyani Masala, that gives the flavour to some extent. I have already tried the way she used to make it befor, but this time, when my school friends came over for a meet to my place, I have prepared it and it was not bad !! You may find the elaborate recipe here.
- Gobindabhog rice – 2 cups
- Ghee – 4 tbsp + 2 tbsp
- ginger paste / finely chopped ginger – 1 tbsp
- salt, sugar, turmeric
- whole garam masala – bayleaf, cinammon, green cardamom, cloves
- shahi Biriyani mashala – 1 heaped tbsp – optional, but I find it gives a nice aroma to the pulao.
- raisin – a handful
- fresh peas – a small bowl
- white oil – 2 tbsp
To start with, wash the rice thoroughly and then place it on a flat surface to get dry. Better wash it in the morning and almost dry it before cooking.
Add the salt, turmeric, sugar, 4 tbsp ghee, ginger paste and shahi biriyani masala to the semi dry rice and give it a good massage so that all the rice is coated with ghee and masala and keep aside for a minimum 30 minutes.
So, here it is, the rice after marination.
When you are ready to cook, add white oil and ghee into a large vessel. When it is hot, add the whole garam masala including bayleaf and fry it a little.
Now add the marinated rice and fry it really well till the rice is transluscent. Make sure, the rice is not burnt. Once the frying is done, you will start getting the nice signature aroma of gobindabhog rice. The amount of slat and sugar is also important and it is best to adjust them at this level, otherwise addition of seasoning at the end might not give the expected result. The taste of pulao should be on the milder sweet side so adjust your sugar accordingly.
Add the soaked raising and fresh peas and give it a good stir.
Now add hot water the pan. The amount of water is very important, it can make or break the dish. I usually use water double the rice minus half cup. That is, if you have taken 2 cups of gobindabhog rice, you should use 3.5 cups of hot water.
Cover the top with a heavy lid and secure with some towel so that the steam doesnot escape from the pan. Keep the flame on the lower side. The rice will absorb the water while getting cooked. Keep an eye and when the water is almost absorbed, switch off the gas. Keep covered with the towel on. Let the rice gets cooked in its own steam.
After 20-30 minutes, remove the lid and separate the rice using a fork. Be cautious not to break the rice or mash it during the process.
Serve with a side dish. I have served it to my guests with Dahiwale Keema Matar.