Most of the fish dishes that we cook go very well with ghee bhat.
Basmati rice - ½ kg
Saffron - ¼ tsp
Warm milk - 2tbsp
Ghee - 5tbsp
Whole cashew nuts - 20
Raisins - 2 handfuls
Green cardamoms - 4
Cinnamon - 5 cm piece
Hot water - 1 lt
Salt - to taste
Sugar - 2 tbsp
Ginger juice - 1 tsp
1. Pick, wash and soak the rice for half an hour.
2. If you are using saffron, soak it in milk. Keep aside.
3. In I tablespoon of ghee, lightly fry the cashew nuts and raisins and set aside.
4. In a heavy bottomed 'dekchi', heat the remaining ghee, put in the slightly crushed cardamoms and cinnamon.
5. When the spices turn a shade darker, add the drained rice, stirring for 3-4 minutes or until the rice acquires a parched look (until it starts to look opaque).
6. Add the hot water, salt, sugar, ginger juice, cashew nuts and raisins.
7. Bring to a boil. Cover, reduce heat to very low and cook till the water reduces to the level of the rice and holes appear on its surface.
8. Uncover, mix the rice very lightly with a fork. Sprinkle the saffron milk all over.
9. Cover and cook again, placing a tawa underneath the dekchi. Cook till the rice is done.
10. Serve hot.
Bangla Ranna: An Introduction to Bengali Cuisine: Satarupa Banerjee
Publisher: Orient Longman