Preparation time : 30 to 35 minutes Cooking time : 30 to 35 minutes Serves : 5 to 6 Ingredients : 2 cup basmti rice / gobindo bhog rice 1/2 cup split green gram skinless ( dhuli mung dal) 3 tbsp pure ghee/ clarified butter 1 tbsp tomato puree 1 to 2 bay leaves torn 2 green cardamom 1 black cardamom ½ inch cinnamon 2 to 3 cloves ¼ tsp whole cumin / jeera 4 to 6 whole black pepper 1 whole red chilly broken in to halves ½ cup shelled green peas ½ tsp instant pulao mix spice or shahi garam masala 2 to 3 silted green chily 1 tsp turmeric powder handful of cashew and raisin 2 tbsp sugar Salt to taste Methods Of CookingI use gobindo bhog rice which is a short grain flavored type of specialty of Bengal but may be you will be little hard to get it so try it with basmati rice. Soak the rice for 30 min. Drain and pat dry the rice. Now take a fry pan and take ½ tbsp of ghee and fry the mung dal till little brown. Keep aside.In this pan fry the cashew. Now take a pressure cooker or heavy button pan. Heat 2 tbsp ghee now torn the bay leaves add with it cardamom, cinnamon , whole red chilly, cumin, black pepper. When the whole spices starts to crack add the green peas. Now add the basmati rice, tomato puree, turmeric powder, silted green chilly, pulao mix or shahi garam masala powder powder. Mix the masala well with the rice and stir for two minute. Now add the fried dal. Mix well. And then add 7 to 8 cup of hot water. Cover the lid. Cook for 1 to 2 whistle. Open the lid. Add sugar, pulao mix or shahi garam masala powder, sugar, cashew and raisin and ½ tbsp of ghee. Mix well. Cover and cook for another 10 minutes in slow to medium flame or till well done. It will be dry like pulao and not liquidy like ordinary Khichdi . I hope you will like this sweet and little hot flavorful khichdi pulao. Serve hot with pudina aloo and sweet chutney mango or tomato chutney and the dessert served in the above plate is called patishapta ( Bengali sweet pancake with khoya /milk solid stuffing).
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