This is a Traditional Bengali Pulao recipe which is prepared with Basmati rice, pure ghee, freshly made chena cubes & assorted Spices. This is One of my Mom's favourite recipes.
STEP 1.For chena, heat milk & bring to a boil, add lemon juice & water solutions gradually & mix until curdle. Put into a muslin cloth & Strain the water from chena & wash the chena 2 - 3 times to avoid sourness. Squeeze out all water from chena & keep it under a waight like mortar or pestle for atleast 30 min. After that take out the home made paneer from the cloth and cut into pieces. Keep aside.
STEP 2.For Yakhni water for pulao, take 2 glass of water in a vessel, add 1 tbsp of shahi jeera, 3-4 bay leaves, 1 stick cinnamon, 2 pods cardamoms, 1 tbsp whole peppers, ginger pieces & channa dal. Place on a flame & boil the water on low flame for 30 min. or until water remain 1 glass. After that strain the water form masalas & keep aside the prepared Yakhni water.
STEP 3.For Fanki mosla(pulao masala), dry roast Shahi jeera, Cardamoms, Cinnamon, Cloves, Nutmeg, whole white peppers, cool completely. Grind to a smooth powder & strain the masala for extra smooth. Fanki mosla is ready & keep aside.
STEP 4.Wash long grain basmati rice & soak for atleast 30 min. After that cook the rice until 80% done. Drain out water from cooked rice & spread into a greased big thali or big strainer to avoid sticking each other.
STEP 5.Soak Saffron into hot milk for 30 min.
STEP 6.Heat 1 tbsp of ghee into a pan, fry slightly chopped Almonds, Pistachios & Raisins one by one & take out into a plate. Also fry cubed Khoya into ghee & keep aside.
STEP 7.Marinate the prepared chena cubes or home made Paneer with kasmiri mirch paste & salt. Fry into ghee until golden brown & keep aside.
STEP 8.Take cooked rice into a large vessel, add fried nuts, raisins, khoya, Fanki mosla, salt to taste, sugar, soaked Saffron with milk & some ghee. Mix together properly. Make sure rice should not be broken during mixing.
STEP 9.Place a Tawa on low flame. Grease a large Handi with ghee & spread some bay leaves on base. Now spread half portion of rice mixture then place fried chena cubes & spread rest of rice mixture. Sprinkle prepared Yakhni water & few drops of rose water all over the rice. Seal with foil or dough & cover with lid. Place the Handi on pre heated Tawa & keep it for dum for 60 min. After that switch off the flame & keep it on standing time for another 30 min.
STEP 10.Enjoy Chanar polau with any of shahi dishes. My mother loves this polau with Parwal rezala or Dhokar dalna.
Nutrition value
2509
calories per serving
113 g Fat46 g Protein338 g Carbs16 g FiberOther
Current Totals
113 g Fat
46 g Protein
338 g Carbs
16 g Fiber
MacroNutrients
Carbs
338 g
Protein
46 g
Fiber
16 g
Fats
Fat
113 g
Vitamins & Minerals
Calcium
544 mg
Iron
9 mg
Vitamin A
36 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
11 mg
Vitamin B6
0 mg
Vitamin B9
449 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
487 mg
Manganese
7 mg
Phosphorus
756 mg
Selenium
19 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
