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Pointed Gourd with Fragnant rice (Gobindobhog rice)
Pointed Gourd with Fragnant rice (Gobindobhog rice)

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We hope you got benefit from reading it, now let’s go back to pointed gourd with fragnant rice (gobindobhog rice) recipe. You can cook pointed gourd with fragnant rice (gobindobhog rice) using 17 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook Pointed Gourd with Fragnant rice (Gobindobhog rice):
  1. You need 250 gm pointed gourd (parwals)
  2. You need 100 gm Gobindobhog rice
  3. You need 2 tablespoon ghee
  4. Take 2 cloves
  5. Provide 2 green cardamom
  6. Take 1/2 inch cinnamon stick
  7. Use 1 bayleaf
  8. Use 1 teaspoon ginger paste
  9. Use 1 medium sized onion chopped
  10. Prepare 1 medium sized tomato puree
  11. Use 1 teaspoon red chilli powder
  12. You need 1/2 teaspoon turmeric powder
  13. You need as needed Salt
  14. Get as needed Sugar
  15. You need as needed Vegetable oil
  16. Get 2 green chillies
  17. Prepare 1 teaspoon cumin seeds
Instructions to make Pointed Gourd with Fragnant rice (Gobindobhog rice):
  1. Cut the pointed gourd into three halves horizontally.
  2. Heat some oil in a wok, and add the pointed gourd, turmeric powder and salt.
  3. Fry them till golden brown in colour. Remove it from the wok and keep it aside.
  4. Soak the rice in some water and strain the water and keep it aside till it is dried completely.
  5. Add 1 tablespoon of ghee in the same wok and add the cumin seeds., Bayleaf, green cardamom, cloves, cinnamon. Saute till the aroma comes out.
  6. Add the chopped onions and fry till golden brown in colour.
  7. Add the ginger paste, red chilli powder, turmeric powder, and tomato puree. Saute it very well in a medium flame.
  8. Once it is cooked and the oil begins to separate, add the Gobindobhog rice.
  9. Mix it very well for at least 5min. Add some water. The quantity of water should be double of the quantity of rice. For example if you are adding 1 cup of rice then the quantity of water should be 2 cups.
  10. Add the fried pointed gourds, green chillies.
  11. Add the salt and sugar as required. Let it be on the sweeter side.(as in case of polau). Add 1 tablespoon of ghee.
  12. Keep it in the high flame and once it begins to boil lower the flame to medium. Cover it with a lid for 5-6min.
  13. Uncover the lid and check whether the rice is cooked or not.
  14. Stir it very well and remove it from the flame. Serve hot.

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