HI!!!I'm an Indian Hindu,. My name is Sourav Ghosh.i am 23 years old.Born and raised in a family where every conversation revolves around food and cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. This blog is a collection of good food and fond memories that remind me of my mum's home-cooked food, those that transport me to distant moments of childhood or shared happy times with loved ones, friends, and family. Cooking is the way I express my creative side to the world. Welcome to my Kitchen Corner on the Internet!


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  - : STORY: - Saffron Basanti Pulao was a popular rice-eating 'fancy' rice dish, hence the name Sonar Halud or Khichuri or fried rice....

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  – : STORY: –

Saffron Basanti Pulao was a popular rice-eating ‘fancy’ rice dish, hence the name Sonar Halud or Khichuri or fried rice. In the eighties, Chinese food became popular in Calcutta. The joints were no longer confined to Chinatown Tanger in Calcutta but spread to other parts of the city. Becoming a lover of rice, the people of Calcutta took rice fried in water like a duck. It is becoming a common dish the head of a birthday party.

Another form was Bengali fried rice. It was the so-called ‘separation from the extremely popular Chinese fried rice’. I feel all Bengalis like Bengali style (sweet) fried rice
Nowadays fried rice and chili chicken is a common dish on all occasions. Actually, this is a veg dish.

Please note this is slightly different from the traditional recipe where cooks the rice to 80%, cools it down and then fries it in batches. I have reversed the process and fry the rice grains beforehand just like pulao. Also, you can use powdered garam masala.

You may ask what is the difference between vegetable pulao and this fried rice? Well the sweetness for starter, then the raisin fry cashew nut, garnish on top


  • Basmati Rice- 500 gm
  • Milk- 1 cup
  • Cardamon -3 no
  • Cloves-3 no
  • Bay Leaves-2 no
  • Carrot(rice cutting)-2 no
  • Beans(rice cutting)-10 no
  • Green Chili(slide)- 3 no
  • Onion (chopped)- 2 no
  • Green Peas-50 gm
  • Cashewnut-10 no
  • Dry Grapes-10 no
  • Cinnamon stick-1 no
  • Ghee- 5 tablespoon
  • Sugar-2 teaspoon
  • Salt-as per test



First of all, wash the rice thoroughly till the water runs clear (takes about 4 to 5 washes) and then soak it for 30 minutes. It is essential to wash the rice before soaking. Once soaked rice becomes soft and can break during the washing process.
Take a handi put some water boil it. add cardamom, cloves, bay leaves, cinnamon stick, milk(for the color of rice ).

put rice and boil’s some different from normal rice.
when the rice is boiled properly then stain it and keep under the fan. rice should be a little hard.


once, take a pan put some ghee haet it add chopped onion and fry till little brown, then add carrot, beans, green peas put some sugar, salt. keep it aside.
Take another pan Heat one tablespoon of ghee put cashew nuts, dry grapes Fry till light brown, drain them and keep them aside.

In the same pot, add that fried vegetable and carefully add the rice. It should have dried by now. Stir in the rice gently and leave it to fry for a couple of minutes.
Add salt and sugar and the green chilies. Give it a final mix.
After ready, using a fork fluff up the rice. I skipped this step during a party a few days back, left in the pot the rice had become clumpy.
Garnish with the fried cashews and golden raisins and your Bengali fried rice is ready to be served with chili chicken.


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