Lunch: Basanti Pulao with Chicken Kosha/Bhuna Chicken

Ingredients

• 400-500 gms Basamati Rice
• 100 gms Desi Ghee
• 1-1.5 tsp or To Taste Salt
• 2 tbsps or To Taste Fine Sugar
• 1/2 tsp Turmeric Powder
• 800-900 gms Boiling Hot Water
• 5-6 Fresh Green Chillies: Slit
• 1/2 tbsp Ginger Paste (Or Finely Chopped)
• 2-3 Tempering Spices: Bay Leaves
• 8 Green Cardamoms
• 2 inch ” Cinnamon Stick
• 6-8 Cloves
• 1-2 Black Cardamom
• 50 gms Cashew Nuts
• 25 gms Raisins (I’ve not used since I don’t like much but ideally it’s used mandatorily)
• 25 gms Peanuts

Steps

1. Wash & Rinse the Rice & leave it to air-dry over a strainer
2. Once dry, transfer it to a mixing bowl, add in all the ingredients aforementioned except the water & mix everything all together until well combined & set aside for at least an hour’s time with a cover on- So as to infuse it with the aromatic spices & ghee to get nicely incorporated into it
3. Before starting to cook- Boil the Water in a pot or an electric kettle: VVI
4. Heat some ghee in a kadhai- Add in the Cashews & the Peanuts & roast them until they turn light brown
5. Now, goes in the same: Marinated Rice & fry it for about 5-6 mins time until the Rice seems to be a bit opaque in its looks, add in the salt & continue frying for a couple of minutes more
6. Now, time to add in the Hot Water & check & adjust the salt at this point (The Amount of water is VVI)- If it’s excess the Pulao will turn soggy & if less, it’ll stick to the pan & remain undercooked
7. Now, cover the lid of the pan and allow it to be cooked, at the lowest possible heat for about 10 mins time
8. Turn off the flame & add a little more ghee (optional) & a couple more green chillies & rest it in its standby position for the next 10 mins time on the oven itself
9. Serve it absolutely piping hot with Dum Aloo (Any), Chicken/Mutton Kosha, Fish Kalia or Any other varieties of the Mutton/Chicken Curry, etc….& simply ENJOY