Bengali Panch Phoron Pulao

This aromatic rice dish is a burst of Bengali flavors! The five-spice blend infuses every grain of rice with a unique, fragrant zing that pairs perfectly with your favorite curry.
Ingredients
1 cup Royal® Chef’s SecretTM Basmati Rice
2 cups water
2 tbsp vegetable oil or ghee (clarified butter)
1 tbsp panch phoron (a blend of mustard seeds, cumin seeds, fenugreek seeds, nigella seeds, and fennel seeds)
1 bay leaf
2-3 whole cloves
2-3 green cardamom pods
1 small cinnamon stick
1 large onion, thinly sliced
1-2 green chilies, slit (adjust to taste)
1 medium potato, peeled and cubed (optional)
1 cup mixed vegetables (peas, carrots, beans, or your choice of vegetables)
Salt to taste
Fresh cilantro or mint leaves for garnish
Preparation
- Rinse the Royal® Chef’s SecretTM Basmati Rice under cold water until the water runs clear.
- Soak for 15-20 minutes, then drain.
- In a large pot, heat the oil or ghee over medium heat.
- Add panch phoron and let it splutter.
- Add bay leaf, cloves, cardamom, and cinnamon to the pot. Sauté for a minute until fragrant.
- Add the sliced onions and green chilies. Cook until the onions are golden brown.
- Stir in the cubed potatoes and sauté for a few minutes until they start to soften (if using).
- Add the mixed vegetables and sauté for another 2-3 minutes.
- Add the soaked rice to the pot and gently mix.
- Pour in the water and bring to a boil, then reduce heat to low, cover, and cook for about 15-20 minutes.
- Once cooked, fluff the pulao with a fork. Garnish with fresh cilantro or mint leaves. Serve warm.
Note: Pair with raita or a simple curry. Enjoy the delightful flavors of Bengali cuisine!