Vegetable Pulao - Bengali Style

For the Masala

Black mustard seeds – 2 tbsp

Yellow mustard seeds – 2 tbsp

Khus-khus (soaked) – 3 tbsp

Melon seeds (soaked) – 3 tbsp

Garlic – 6 large cloves

Ginger – 1½ inch

Green chillies – 6

Fresh grated coconut – 1½ cups

Vegetables and Paneer

Carrots – 100 g

Green peas – 100 g

French beans – 100 g

Cauliflower – 100 g

Paneer – 250 g

Mustard oil – 3–4 tbsp

For Cooking the Masala

Ghee – ½ cup

Onions – 2, finely chopped

Whole spices (cinnamon, black cardamom, green cardamom, star anise, cloves, peppercorns)

Turmeric powder – 3–4 tsp

Yogurt – 1½ cups

Garam masala – 1 tsp

Green chillies – extra, as needed

Salt to taste

Cream – 1 cup

For the Rice

Basmati rice – 750 g

Salt – for boiling

Fresh coriander – 2–3 tbsp, chopped

Mint leaves – 2–3 tbsp, chopped

Dried rose petals – 1–2 tbsp

Saffron water – 2 tbsp

Ghee – 1 tbsp

For Layering

Fried onions – 1 cup

Fried almonds – 2–3 tbsp, chopped

Mint and coriander – as needed

Rose petals – as needed

Ghee – for greasing

Prepare the Masala Grind mustard seeds, khus-khus, melon seeds, garlic, ginger, and green chillies into a coarse paste without water. Mix in grated coconut.

Marinate Vegetables Apply half the masala to vegetables and paneer. Drizzle mustard oil and mix well.

Cook the Masala Base Heat ghee and add whole spices. Add onions and sauté till soft. Add remaining masala and sauté. Add turmeric. Lower flame and add yogurt and garam masala. Cook for 3 to 4 minutes. Add only vegetables (not paneer), salt, cover and cook till done.

Prepare the Rice Soak basmati rice for 15 to 20 minutes. Boil in salted water, drain, and spread. Mix gently with coriander, mint, rose petals, saffron water, and ghee.

Finish the Gravy Add cream and paneer to the cooked vegetables. Mix gently and cook for 3–4 minutes.

Layering Grease vessel with ghee. Layer rice → vegetables → rice. Add fried onions, mint, coriander, and rose petals. Add remaining gravy and top with rice. Finish with fried onions, almonds, saffron water, herbs, and rose petals.

Dum Cooking Cover and cook on low flame for 20–30 minutes.

Dhungar (Smoke Infusion) Place hot coal in a small bowl inside the pulao. Add ghee, cover immediately, and let the smoke infuse. Serve hot and enjoy this rich, aromatic pulao.