Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Saturday, January 31, 2015

Akhni Pulao (আখনি পোলাউ)

Serves 2 people.
For Rice:
  1. Bashmati rice- 1 cup
  2. Ghee/Butter/ oil - 3 Tbs
  3. Onion (chopped)- 1/2 cup
  4. Green chili- 3 pieces
  5. Sat- 1/2 ts
  6. Sugar- 1/2 ts
  7. Aloobukhara- 3-4 pieces
  8. Raisin- 8-10 pieces
For Akhni water:
  1. Water- 4 cup
  2. Garlic (roughly chopped)- 2 clove
  3. Ginger(roughly chopped) - 2 Tbs
  4. Cardamom - 4 pieces
  5. Clove- 4 pieces
  6. Cinnamon- 2 small sticks
  7. Bay leaf- 2 pieces
  8. Whole black pepper- 6-7 pieces 

  1. Take the water in a large pan, add all the akhni water ingredients in it and boil it. Then let the water to simmer in medium heat until it reduce to around 2 cups of water.
  2. Then strain the flavored water and preserve it to use in polau (we will use the water not the other ingredients).
  3. Now wash the rice and keep it on a strainer for around 5 minutes to remove the access water.
  4. Heat the ghee/oil in a pan. Add half of the chopped onion and fry them until they become light brown in color. Then remove the fried onion on a plate and keep them aside for future garnish.
  5. Add the rest of the chopped onion in the ghee and fry them till they become soft. Then add the washed rice, aloo bukhara and raisin; and fry them for 4-5 minutes (a nice aroma of the fried bashmati rice will be spread in your kitchen at that time).
  6. Then add the flavored akhni water, salt, and sugar; and cook it in medium high heat for 5-6 minutes. After that cover the pan, turn the heat to low and let them cook for around 18-20 minutes.
  7. Garnish the top with the fried onion and serve the polau.