Chann’r polao

This recipe is inspired by Pragya Sundari Debi's book who was Rabindranath Tagore relative link about her is given https://en.wikipedia.org/wiki/Pragyasundari_Devi recipe goes like this:-

Basically there are three types of masala

1. aakhni’r moshla(liquid masala)

2. phakhi moshla (fine powder of masala)

3. chal makha moshla(whole spices)

1.For aakhni’r moshla::=

· Jeera 7gm

· Black or white pepper 7gm

· Cholar dal 20gm

· Elaichi 2 whole

· Clove 4 pice

· Cinnamon 1 inch

· Dry Red chilli 1 whole

· Bay leaves 1 pice

· Ginger 5 gm

2.for phakhi moshla::=

· Jeera 5 gm

· Black pepper 4to5 pice

· Nutmeg ½ pice

· Clove 4 pice

· Cinnamon 1 inch

· Elaichi 2 pods

3.chal makha moshla::=

· Cinnamon

· Clove

· Elaichi

Normal ingredients::=

• Basmati rice 500 gm

• Dry fruits almonds, resins, cashew nuts (10 gm)

• Rosewater 3 tsp

• Ghee

• Salt and sugar (as per taste)

• milk 10 ml

• saffron or yellow food colour(optional)

Procedure::=

First, boil the rice till cooked 90% and then take the rice and then keep it aside

Aakhni’r moshla

add the aakhn’r mashla in a cloth and then tie a knot and add the knot in the pot of boiling water and boil for 10 minutes.

Phakhi mosala

Take the spices and make a fine powder

Now, take the dry Kashmiri chilli and make a fine paste marinate the paneer with this paste and fry it after frying. fry all the dry fruits and now take the phaki moshla and all the dry fruits and add in the rice and add 3 tsp ghee and mix well and make saffron and milk mixture and add all on top and give it a quick mix

Now add 1tsp ghee in a Kadai and make a bed of bay leaf and add one layer of mixed spiced rice and again make a bed of bed of bay leaf and the fried paneer and add rest of the rice add 100 ml of aakhni water and rose water and cook on low flame for 15 minutes on dum. a Bengali delicacy veg pulao is ready to serve.

#bengali #food #indian #polao