Bengali Panch Phoron Pulao

30-60 minutes
Indian/Indian Fusion
Serves: 4
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.

Bengali-Panch-Phoron-Pulao

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

  1. Rinse the Royal® Chef’s SecretTM Basmati Rice under cold water until the water runs clear.
  2. Soak for 15-20 minutes, then drain.
  3. In a large pot, heat the oil or ghee over medium heat.
  4. Add panch phoron and let it splutter.
  5. Add bay leaf, cloves, cardamom, and cinnamon to the pot. Sauté for a minute until fragrant.
  6. Add the sliced onions and green chilies. Cook until the onions are golden brown.
  7. Stir in the cubed potatoes and sauté for a few minutes until they start to soften (if using).
  8. Add the mixed vegetables and sauté for another 2-3 minutes.
  9. Add the soaked rice to the pot and gently mix.
  10. Pour in the water and bring to a boil, then reduce heat to low, cover, and cook for about 15-20 minutes.
  11. 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!