Have You Tried The Bengali Fried Rice?

Bengali cuisine is very humble, rich and diverse. The flavours, aromas, ingredients, and even culinary techniques also differ from those of other regions. The heart of Bengali cuisine is rooted in the geographical region and most of the Bengali dishes use locally grown ingredients the most. Moreover, the dishes utilise every ingredient, focusing on minimising wastage.

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At the heart of Bengali cuisine is a profound respect for seasonal and local ingredients, which are skillfully transformed into a wide array of dishes that range from the everyday to the ceremonial. This dish exemplifies the Bengali knack for turning humble ingredients into something extraordinary. 

What is Bengali fried rice?

Bengali fried rice, a sweeter variation of traditional fried rice, features a unique blend of ingredients and flavours. This delightful dish includes fragrant basmati rice, ghee, and a mix of finely chopped vegetables like carrots, beans, and peas. Key spices such as cinnamon, cardamom, and cloves infuse the rice with a warm, aromatic essence. Cashews, raisins, and a hint of sugar add a touch of sweetness, balancing the savoury elements. 

This flavourful and slightly sweet fried rice offers a distinct taste, showcasing the rich culinary heritage of Bengal. This dish is commonly served with non-vegetarian dishes like chicken or mutton kasha, a spicy gravy. If you are catering to vegetarians, you can also serve it with paneer dishes. Bengali fried rice is a versatile and slightly sweeter dish, and it really pairs well with spicy gravies for a contrast.

How does it differ from traditional fried rice?

Bengali fried rice differs from traditional fried rice in several distinct ways. Traditional fried rice typically features soy sauce, garlic, ginger, and a variety of proteins like chicken, shrimp, or pork, creating a savoury and often umami-rich flavour profile. In contrast, Bengali fried rice is characterised by its aromatic spices such as cinnamon, cardamom, and cloves, and it includes ghee instead of oil for a richer taste. Additionally, Bengali fried rice incorporates cashews, raisins, and a touch of sugar, introducing a subtle sweetness that sets it apart from the more savoury traditional versions.

Recipe of Bengali Fried Rice

Ingredients:

• 2 cups of basmati rice
• 2 tablespoons of ghee
• 1 cinnamon stick
• 4 cardamom pods
• 4 cloves
• 1 bay leaf
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped green beans
• 1/2 cup green peas
• 1/4 cup cashews
• 1/4 cup raisins
• 1 teaspoon sugar
• Salt to taste
• 4 cups of water
• Pinch of Garam Masala

Instructions:

1. Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain well.
2. In a large pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Cook until the rice is just tender but not mushy. Drain the rice and spread it on a plate to cool.
3. In a large pan, heat the ghee over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
4. Add the chopped carrots, green beans, and green peas to the pan. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
5. Add the cashews and raisins to the pan. Sauté for another 2–3 minutes. Then, add the cooked rice, sugar, and salt. Mix well to ensure the rice is evenly coated with the spices and ghee.
6. Cook for another 5 minutes, stirring gently to avoid breaking the rice grains. Remove from heat and garnish with garam masala.