Gondhoraj Lebu Ghol Polao, A Must-Try Bengali Recipe

Gondhoraj lebu or kaffir lime is considered the king of fragrant limes in Bengali, and the name roughly translates into the same. Also known as makrut and Mauritius papeda, these limes have a unique place in Bengali cuisine. Many of Bengal's regional cuisines liberally use this oblong-shaped lime or lebu. Squeezing some of this flavorful lime juice over a plate of steaming hot rice bathed with desi ghee is one of the most basic ways to consume it. That's only the tip of the iceberg. As you dig deeper into this cuisine and its fondness for this kaffir lime, you will be amazed to discover its sheer range of recipes. To begin with, let's try a Bengali-style rice dish with gondhoraj lebu.

Also Read: Bengali Gondhoraj Culinary Fares: A Full-Course Meal

Gondhoraj Lebu Ghol Polao

Ingredients

• 2 cup gobindo bhog rice
• 1 cup curd
• 2 tbsp gondhoraj lebu juice
• 10 kaffir lime leaves
• 1/2 tsp gondhoraj lebu zest
• 2 tbsp cashew nuts
• 2 tbsp raisins (soaked in water for 20 minutes)
• 1 1/2 tbsp vegetable cooking oil
• 2 tbsp pure ghee
• 2 cups water
• Salt and sugar to taste

Gondhoraj lebu polao with murgir jhol, Image Source: earthycooking

Method

1. Wash the rice thoroughly and place .in a colander to drain the excess water. Set it aside
2. In the curd, mix in 1 cup of water and stir in the gondhoraj lemon juice
3. Churn the concoction well until it becomes smooth and no lumps are there. Keep it aside
4. In a pan, add the cooking oil and 1 tablespoon of pure ghee
5. Lightly fry the raisins and cashew nuts and raisins till they develop a golden tinge
6. Take them out on a plate
7. In the same oil, add the rice and stir carefully
8. Keeping the flame medium, saute the rice for 3-5 minutes
9. Once the rice leaves an aroma, pour in 2 cups water and 2 cups gondhoraj lebu ghol
10. Season the rice with salt and sugar to taste
11. Toss a handful of gondhoraj lebu leaves for additional flavour
12. Mix in the fried cashew nuts and raisins
13. Put the lid of the pan on
14. Keeping the flame on a medium setting, cook until all the water is absorbed and let the rice get boiled
15. Turn off the gas
16. Open the lid and add some lemon zest
17. Pour the remaining ghee and put the lid on
18. Let it sit for 10 minutes

Relish it hot!