Chenna Pulao (Soft cottage cheese pilaf— Bengali style) recipe
ingredients
1 1/4 cups (250 g) 9 oz Rice, Basmati
1/4 cup (50 g) 1 3/4 oz Soft cottage cheese (chenna)
2 tbsp (30 g) 1 oz Ghee
2 Cloves (hung)
2 Green cardamom (choti chichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
a pinch Saffron (kesar), soaked in 2 tsp milk
Salt to taste 2 cups (500 ml) 16 fl oz Water, hot
1/4 cup (50 g) 1 3/4 oz Soft cottage cheese (chenna)
2 tbsp (30 g) 1 oz Ghee
2 Cloves (hung)
2 Green cardamom (choti chichi)
1 Cinnamon (dalchini), 1 inch stick
1 Bay leaf (tej patta)
a pinch Saffron (kesar), soaked in 2 tsp milk
Salt to taste 2 cups (500 ml) 16 fl oz Water, hot
method
1. Clean, wash and soak the rice in water for 2 hours. Drain the water; spread out the rice and leave to dry.
2. Heat the ghee in a pan; add cloves, green cardamom, cinnamon stick, bay leaf, and soft cottage cheese.
3. Cook till the cottage cheese is slightly golden brown in colour.
4. Add the rice, saffron-milk, salt, and water. Cover and cook on medium heat, till the rice is done and the water gets absorbed. Serve hot.
2. Heat the ghee in a pan; add cloves, green cardamom, cinnamon stick, bay leaf, and soft cottage cheese.
3. Cook till the cottage cheese is slightly golden brown in colour.
4. Add the rice, saffron-milk, salt, and water. Cover and cook on medium heat, till the rice is done and the water gets absorbed. Serve hot.
serving amount
serves: 4
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