Seven years after the release of my Thamma’s Mishti Polao recipe that thousands of people have cooked for their loved ones, here comes a lighter, easier polao.
When we shot our basanti polao video, we were using Gobindobhog. But for the past few years there has been a revival of many amazing rice varieties native to Bengal, besides Gobindobhog, such as Radhatilok, Karpurkanti, Chine Kamini and Kanakchur and many more. We are truly spoilt for choice now! Amar Khamar, who also happens to be our channel sponsor, has been at the forefront of this movement.
On the day we filmed this video, we decided to go with Chine Kamini, which has this beautiful buttery, mellow fragrance.
Bong Eats
✨This Friday’s video is out on YouTube now! Video link: https://youtu.be/3g3jvh4Znyw
Seven years after the release of my Thamma’s Mishti Polao recipe that thousands of people have cooked for their loved ones, here comes a lighter, easier polao.
When we shot our basanti polao video, we were using Gobindobhog. But for the past few years there has been a revival of many amazing rice varieties native to Bengal, besides Gobindobhog, such as Radhatilok, Karpurkanti, Chine Kamini and Kanakchur and many more. We are truly spoilt for choice now! Amar Khamar, who also happens to be our channel sponsor, has been at the forefront of this movement.
On the day we filmed this video, we decided to go with Chine Kamini, which has this beautiful buttery, mellow fragrance.
Watch the video, then give this recipe a try!
1 month ago | [YT] | 521