(Delicately spiced rice with pointed Gourd and spices )
BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF,
MARASA SAROVAR BODHGAYA
SERVING -4 PEOPLE
INGREDIENTS:
- Gobindobhog Rice – 0.450 Kg
Ghee- 0.020 Kg
- Salt- 0.002 Kg
- Sugar- 0.015 Kg
- oil— 0.015 Ltr
- Parwal- 0.500 Kg
- Cashewnut-0.015 Kg
- Black pepper- 0.025 Kg
- cardamom- 0.015 Kg
- Raisins- 0.025 Kg
- Musturd oil- 0.050 lt
- Cinamon- 0.015 Kg
COOKING PROCEDURES :
Rinse the gobindobhog rice, and spread it over a colander to air-dry completely . Wash and peel the potol in alternating strips. Heat ghee in a kadai. Add the cashew and raisins, and fry gently on low heat . Add the dried gobindobhog rice to the pan and continue frying until the rice is translucent. Remove from the oil and set aside.
To the same pan, add mustard oil. Add the potol with salt, and fry them on medium-high heat until well browned. Drain from the oil and set aside. In the same oil add salt and sugar, and continue cooking. add the fried cashew, raisins and gobindobhog rice. Cook these, covered, with the spices, adding a little water at a time, until the rice is about about to finish Then add the fried potol. Continue cooking until both the potol and rice are done, It should not turn mushy. Add only a little water at a time, just enough to cook the potol and rice. Add carmamom and cinamon powders.
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