DADABHAI AND DADU
My culinary journey, “Life on a Plate,” pays homage to my roots. With my grandfather hailing from Gopalganj and my grandmother from Khulna, I infuse their specialties with my unique twists, sparked by cherished childhood memories spent together.
PULAO WITH COCONUT MILK, DADU’S SPECIALITY
নারকেলের দুধে আমড়া আর ডিম
SERVES
6
PREPARATION
30 Mins
COOKING
15 Mins
“ I still remember this pulao that my Dadu used to make. It was mouth-watering! I’ve tried to recapture its taste. ”
4 cups uncooked basmati rice
½ cup ghee/clarified butter
1-inch (2 pieces) cinnamon stick
6 cardamom pods, slightly crushed
2 dry bay leaves
1 teaspoon black peppercorns
1 tablespoon ginger paste
2 teaspoons salt
5 cups homemade coconut milk
1 cup hot water
½ cup caramelised onions
৪ কাঁপ বাসমতী চাল
½ কাঁপ ঘি
১-ইঞ্চি (২ টু করা) দারুচিনি লাঠি
৬টি এলাচ ভাঙ্গা
২টি শুকনো তেজপাতা
১ চা চামচ কালো গোলমরিচ
১ টেবিল চামচ আদা বাটা
২ চা চামচ লবন
৫ কাপ ঘরের তৈরি নরকেল দুধ
১ কাপ গরম জল
½ কাপ ক্যারামেলেড পেঁয়াজ
DETAILS :
RINSE basmati rice in water till the water runs clear of the starch. Soak in enough water for 20 minutes, drain and keep aside.
IN a flat-bottomed pot, heat the ghee and add the cinnamon, cardamom, bay leaves, black peppercorns, and ginger. Sauté until it becomes fragrant. Add the rice grains, and keep stirring till the grains are translucent.
ADD salt, coconut milk, and water. Once the liquid starts boiling, reduce the heat to low, cover, and cook for 15 minutes. Taste and adjust the seasoning. Sprinkle caramelised onion, and serve hot.
