Gobindobhog rice is a popular aromatic variety of short-grain rice which is cultivated primarily in West Bengal, India. As the recipes made with this rice are offered to Gobinda, a Hindu deity, it is regarded with the word, “bhog.”
This rice is well known for its sweet flavor, delicate texture, and soulful aroma. This rice is primarily used to make traditional Bengali sweet delicacies like khichdi, pulao, and Payesh. Here we have mentioned the simplest and most authentic recipe of Gobindobhog rice, which is Gobindobhog rice pulao which is made in almost all households of Bengoli people.
Servings
2-3 minutes
Preparing Time
5 minutes
Cooking Time
15 minutes
Calories
634 kcal
INGREDIENTS
300 g Gobindobhog Rice
10-12 Cashew
9-12 Raisins
2-3 Bay leaves
2-3 cloves
1-2 Cinnamon sticks
4 tsp oil
2 tbsp ghee
salt to taste
2 tsp sugar
DIRECTION
- Preparation to be done beforehand
Wash the Gobindobhog Rice neatly and set it aside.
Chop all the cashews. - Pulao in Making
Place a pressure cooker on medium flame.
When it heats up properly, put oil and ghee into it.
Add the dry spices (cinnamon, cloves, bay leaves) when the oil and ghee mixture heats up.
Add cashews to the oil, mix everything, and roast for 2-3 more minutes.
Add washed Gobindobhog Rice into the oil and stir well, then add raisins.
Add the required salt and sugar and stir the mixture well in low flame.
Add 600 g of water to the rice and, mix well.
Add one 1 tbsp ghee and cover the lid of the pressure cooker.
Raise the flame to high of the cooking gas.
Let it give two full whistlesle then turn off the flame.
Serve the sweet and delicious Gobindobhog Rice pulao Bengali style.
NOTES
Water added should always be one unit less than twice the amount of rice taken.
Vegetables can also be added by cutting into small cubes and frying in oil first before adding rice.
Can be taken together with a spicy curry.
Also Read:
Iskcon Khichdi Recipe: Temple-Inspired Bliss
