Very different from the pulao that we get to see and hear everywhere outside of Bengal, this sweetened rice preparation is usually made during birthdays, anniversary celebrations, family get togethers or when entertaining guests.
Normally, the Gobindo bhog rice grain is used to make this, but since I don't get it here easily, I make it with the basmati rice grain. Works very well.
Yesterday Kitchen-e-Kichu Khonn completed full eight years of its existence. I had started this blog in 2008, with no aim whatsoever. Was a complete novice when it came to cooking and keeping house. Also a struggler when it came to photography ... food photography actually.
Slowly I started to open up and learn as blogger friends joined me along the way. I started to write more confidently. I was a happy soul and I guess that reflected in my posts.
Slowly the years went by. I saw different faces of life. I guess that reflected in my posts too.
I learnt the details of house keeping and kitchen management slowly ... but surely. Also good cooking too.
Came to realise the finer details ... that making a simple dish tasty is far more challenging than one that is doused with masalas. Of course, I learnt to cook with masalas too.
Realised that when played with proper measurements, different masalas can weave different magic.
Today I make most of my masalas, for daily cooking, at home. I have learnt to combine different ingredients to make a whole some dish or meal. I have also learnt the difference between slow cooking and quick, pressure cooking; low oil cooking and deep fried or sallow fried cooking; ... and lots more.
I know my blog does not have too many posts and I have had longish breaks too. They were due to circumstances that were not in my hand to control.
Today, I will not dwell on that.
I will also not dwell on the fact that I missed Bapi like never before, on his birthday yesterday.
I so miss calling him up and discussing recipes or ask him to plan my menu for the day when I had no idea what to cook, on some days.
Yes, I miss him like I will never be able to explain.
I will not dwell on sad thoughts.
Rather, I will think on focusing on what recipes and writings my readers will love.
And how I will try to make Kitchen-e-Kichu Khonn more worthy of your valuable time and love.
Chicken in coconut milk and yoghurt.
Ideally, this sweet Polau should be served with a rich, thick mutton curry or the Mangshor jhol. Or the Kosha mangsho.
But had made this to go with the light chicken dish ... which it did very well.
So I guess this makes the perfect post for Kichu Khonn's b'day.
The real mishti bhaat or polau has fried cashews and raisins too.
I do not add them unless I am having guests. I and the family like this lighter version , redolent with the flavours of dalchini / cinnamon and pure ghee.
Rice - 1 cup ( I use Basmati ) , washed (I do not soak)
Whole red chillies - 2. broken
Cinnamon / Dalchini - 2 medium sticks, broken
Green cardamom / Choto elaach - 2, lightly crushed
Bay leaf / Tej pata - 1
Turmeric / Haldi powder - 1 tsp
Salt - 2 pinches
Sugar - 3 tbsp
Ghee - 2 tbsp
Water - 2 cups
How to :
Heat a heavy kadahi.
Add the ghee and let it warm.
Let in the cardamom, chillies, cinnamon and bay leaf.
Fry a little and let in the rice.
Fry for sometime till every grain is coated with the ghee and starts to glisten.
Add the turmeric and stir fry a little more.
Add salt + sugar + water.
(If using cashews and raisins, add now.)
Cover and cook till all water dries up.
Remove cover and check .... the rice should be just done and not very soft.
Fluff it up a little with a fork and switch off the flame.
Cover and let it stand for 5 minutes.
Pair this with some chicken or mutton delicacies and some chaatni on the side, to make a pure Bengali feast.
Happy b'day Kichu Khonn!