BENGALI STYLE FRIED RICE RECIPE

Video Description This video demonstrates a simple and delicious recipe for Veg Fried Rice / Pulao. It features fragrant basmati rice tossed together with sautéed carrots, green beans, and cauliflower, along with crunchy cashews and sweet raisins, making it a perfect quick-fix meal or side dish. Ingredients List Basmati Rice (Pre-cooked with whole spices like bay leaf and cloves) Carrots (Finely julienned or shredded) Green Beans (Finely chopped) Cauliflower (Finely chopped) Cashew Nuts (Split) Raisins Cooking Oil (For frying and sautéing) Salt (Optional/to taste) Complete Procedure Prep the Rice and Vegetables: Ensure you have a bowl of cooked basmati rice ready (ideally cooked with a bay leaf and cloves for aroma). Separately prepare your chopped vegetables (carrots, green beans, and cauliflower) and your dry fruits (cashews and raisins). Sauté the Vegetables: Heat oil in a wok or deep pan. Add the julienned carrots first and stir-fry them in the hot oil. Add the chopped green beans next, stirring them into the carrots. Finally, toss in the chopped cauliflower. Gently sauté all the vegetables together in the oil until they are slightly cooked but still retain a bit of crispness. Remove the vegetables from the pan and set them aside. Fry the Dry Fruits: In the same pan with the remaining oil, add the split cashews and fry them briefly until they are lightly golden. Remove and set aside. Toss the raisins into the oil next, sautéing them for a few seconds until they plump up. Remove and set aside. Assemble the Dish: Add a touch more oil to the pan if needed, then transfer the pre-cooked basmati rice into the pan. Add the sautéed vegetables, cashews, and raisins back into the pan on top of the rice. Gently fold and toss everything together, mixing well to distribute the colorful vegetables and dry fruits evenly without breaking the rice grains. Give it a final stir-fry for a couple of minutes until well combined, then transfer to a plate and serve hot! Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence. https://creativecommons.org/licenses/by/4.0/