KCB 2.8: Bengali Royal Rice (Pushpanna)
Bengali Royal Rice (Pushpanna)
Pushpanna is the "queen of rice". It contains pure saffron threads and a variety of nuts, dried fruit, vegetables, and spices. It is ideal served on special festive occasions and is worth the time and effort put into gathering the ingredients.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 40 minutes
• YIELD: Enough for 6-8 persons
• COOKING TIME: 40 minutes
• YIELD: Enough for 6-8 persons
• 1 1/2 cups (375 ml) basmati or other long-grain white rice
• 1/2 teaspoon (2 ml) saffron threads
• 1 tablespoon (20 ml) hot milk
• 3 cups (750 ml) water
• 2 teaspoons (10 ml) salt
• 3 teaspoons (15 ml) nutmeg, freshly ground
• 1/4 cup (60 ml) ghee
• 1/4 cup (60 ml) cashew bits or halves
• 1/4 cup (60 ml) raw almond slivers
• 3 tablespoons (60 ml) raisins
• 1 teaspoon (5 ml) fennel seeds
• one 2.5 cm (1-inch) cinnamon stick
• 1 teaspoon (5 ml) cumin seeds
• 6 cardamom pods, bruised
• 6 whole cloves
• 1 teaspoon (5 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) cayenne pepper
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 tablespoons (40 ml) shredded fresh coconut
• 1/4 cup (60 ml) cooked green peas
• 1/4 cup (60 ml) brown sugar
• home-made curd cheese (panir), made from 6 cups (1 1/2 litres) milk cut
into 0.5 cm (1/4-inch) cubes and deep-fried until golden brown
• 1/2 teaspoon (2 ml) saffron threads
• 1 tablespoon (20 ml) hot milk
• 3 cups (750 ml) water
• 2 teaspoons (10 ml) salt
• 3 teaspoons (15 ml) nutmeg, freshly ground
• 1/4 cup (60 ml) ghee
• 1/4 cup (60 ml) cashew bits or halves
• 1/4 cup (60 ml) raw almond slivers
• 3 tablespoons (60 ml) raisins
• 1 teaspoon (5 ml) fennel seeds
• one 2.5 cm (1-inch) cinnamon stick
• 1 teaspoon (5 ml) cumin seeds
• 6 cardamom pods, bruised
• 6 whole cloves
• 1 teaspoon (5 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) cayenne pepper
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 tablespoons (40 ml) shredded fresh coconut
• 1/4 cup (60 ml) cooked green peas
• 1/4 cup (60 ml) brown sugar
• home-made curd cheese (panir), made from 6 cups (1 1/2 litres) milk cut
into 0.5 cm (1/4-inch) cubes and deep-fried until golden brown
* * *
1. Wash, drain, and dry the rice.
2. Soak the saffron in the milk for 5 minutes.
3. Boil the water, salt, saffron milk, and nutmeg in a 2-litre/quart saucepan over moderate heat. Keep it covered to avoid evaporation.
4. Heat half the ghee or oil in a 4-litre/quart saucepan over moderate heat. Add the cashews and almonds, saute until golden brown, and then remove with a slotted spoon. Set aside. Stir-fry the raisins for a few seconds until they swell, remove them, and place them in a bowl with the cashews and almonds.
5. Add half the remaining ghee or oil to the pan, Saute the rice for 2-3 minutes over moderate heat; then add the boiling water. Stir raise the heat, and bring the water to a full boil. Immediately reduce the heat to low, cover with tight-fitting lid, and gently simmer, without stirring, for 15-20 minutes or until all the water has been absorbed and the rice is tender and flaky.
6. Remove the rice from the heat, leaving the lid on for another 5 minutes to allow the rice to become firm.
7. Place the remaining ghee in a heavy pan over moderate heat. Stir fry the fennel seeds, cinnamon stick, cumin seeds, cardamom pods, and whole cloves for 1 minute or until seeds are golden brown. Add the black pepper, cayenne pepper, asafoetida, and fresh coconut. Saute the coconut for 1 minute; then add the peas, sugar, deep-fried panir, nuts, and raisins. Remove from the heat.
8. Carefully combine the cooked rice with all the other ingredients. Serve on a warmed serving dish or on individual plates.
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