Try this traditional Bengali pulao or rice dish that is loaded with warm, comforting spices.
Bengal, a region located in northeastern India and crossing into modern-day Bangladesh, has a rich and long culinary history. The main city, Kolkata, in Western Bengal, India, was home to an influential Baghdadi Jewish community. A pulao, or pilaf—a rice dish—is always on the table, in virtually every Bengali community, Jewish and non-Jewish alike. This version is mildly spiced, vegan, and kid-friendly.
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Bengali Pulao with Cashews and Cauliflower
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore, Vegetarian
Description
Fragrant basmati rice, spiced with warming aromatics and crunchy cashews, makes this a comforting, flavorful dish.
Ingredients
- 2 cups (473 ml) basmati rice
- 4 cups (946 ml) coconut water
- 4 cups (946 ml) water
- 1 cinnamon stick
- 4 large bay leaves
- 3 teaspoons kosher salt
- 1 small head cauliflower
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 2 teaspoons ground garam masala
- 1 teaspoon ground dried turmeric
- 2-inch piece fresh ginger
- 4 cloves garlic
- 1 tablespoon tomato paste
- 1 tablespoon light brown sugar
- Juice and zest of 1 lemon
- 1 large red onion
- 1 1/2 cups (355 ml) roasted (salted cashews)
- Leaves of 1/2 bunch (about 1 1/2 ounces) cilantro
Instructions
- Rinse rice in a fine-mesh strainer under cold water until clear.
- In a large saucepan, combine coconut water, water, cinnamon stick, bay leaves, and salt. Bring to a boil over high heat.
- Add rice, stir, and cook for 7 minutes until al dente. Drain, cover, and set aside.
- Microwave cauliflower florets with a little water on high for 6 minutes until tender. Drain and set aside.
- Heat coconut oil in a large saucepan over high heat until melted.
- Add cumin and garam masala; cook for 15-20 seconds until toasted.
- Add turmeric, ginger, and garlic; stir well.
- Add tomato paste and sugar; cook for 10-15 seconds.
- Add onion, lemon juice, and zest; stir to combine. Reduce heat to low, cover, and cook for 5 minutes until onions are soft.
- Add rice and cauliflower; cover and cook for 3-5 minutes until heated through.
- Before serving, add cashews and cilantro; stir to combine.
Notes
- To enhance the flavor, toast the cashews in a dry pan for 2-3 minutes before adding them to the pulao.
- If you don’t have coconut water, you can substitute with an equal amount of water and add 1/2 cup of coconut milk at the end for richness.
- Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Bengali
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
- Cholesterol: 10
Frequently Asked Questions
Can I substitute the cashews with another nut in the Bengali Pulao?
Yes, you can substitute cashews with almonds or walnuts, but keep in mind that the flavor and texture may vary slightly.
What type of rice is best for this Bengali Pulao recipe?
Basmati rice is ideal for this recipe as it provides the right texture and aroma, but you can also use a long-grain rice if necessary.
How can I adjust the spices in the Bengali Pulao to suit my taste?
You can reduce the amount of whole spices like cardamom and cloves or omit them completely for a milder flavor, and adjust the turmeric and cumin to your preference.
