Shahi Pulao and Cholar dal

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This is a Bengali speciality prepared during During Durga Puja.
Because it is that time of the year, when only Niramish or pure vegetarian food, without onion and garlic is served.
Bengali food is mildly spiced and light for the tummy.
This pulao is relished with Cholar Dal; another Bengali favourite. You can team it up with the hugely popular Jhuri bhaja or alu bhaja.
These are very easy to prepare and are perfect during festivals.
Let's make pujor ranna..
Happy cooking and Happy Puja!

Ingredients for Shahi pulao:
1. Basmati rice: 1 cup
2. Water: 11/2 cups
3. Green peas: 1/2 cup
4. Saffron: Few strands
5. Ginger: 1" piece
4. Green chillies: 2-3 nos
5. Bay leaf: 1 leaf
6. Cardamom: 3-4 nos
7. Pineapples: 2 tbsps
8. Raisins: 1 tbsp
9. Ghee: 1 tbsp
10. Sugar: 1 tbsp
11. Orange juice: 1/2 cup
12. Salt to taste.

 Preparation:
Soak rice for about 10 mins, drain out the water and keep aside.
Finely chop the pineapples.
Soak the saffron strands in a tbsp of warm milk.
Make juliennes of ginger.
Sqeeze out juice of an orange.

Procedure:
1. Take ghee in a pan. Put cardamoms and
     bay leaves.
2. Add the soaked rice and raisins. Fry till it
    turns light golden.
3. Put sugar and fry for a minute.
4. Put all the other ingredients and 21/2
    cups of boiling water. Cover and cook.
5. Cook till rice becomes fluffy.

Ingredients for Cholar Dal.
1. Bengal gram: 2 cups
2. Grated ginger: 1 tsp
3. Turmeric: 1/4 tsp
4. Red chilli powder: 1/2 tsp
5. Garam masala: 1/2 tsp
6. Coconut pieces: 2 tbsps
7. Bay leaf: 2 nos
8. Red chillies: 2 nos
9. Ghee: 1-2 tbsp
10. Salt to taste.

 Preparation:
Finely chop the coconuts.
Ground the ginger.

 Procedure:
1. Take ghee in a pressure cooker.
2. Put all the ingredients except coconut
    Pieces and garam masala.
3. Pressure cook till done.
4. Put the garam masala and coconut pieces.
5. Add salt to taste and serve hot.









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