The Bombay Chef Season 3 Episode 5
The Bombay Chef
Season 3

Ep 5. Traditional Bengali Pulao Recipe

  • August 17, 2018
  • 4 min

The Bombay Chef is a cooking show with a focus on Indian cuisine. Season 3 episode 5, titled "Traditional Bengali Pulao Recipe," is all about preparing a classic dish from the eastern region of India known as pulao. Hosted by Chef Varun Inamdar, the episode takes viewers on a journey through the ingredients, techniques, and cultural significance of this beloved Bengali specialty.

The episode begins with a brief introduction to pulao, a rice-based dish that is typically prepared with a mix of spices, meats or vegetables, and sometimes dried fruits or nuts. Chef Varun explains that Bengali pulao is distinct from other types of pulao due to its use of ghee, a type of clarified butter that brings richness and flavor to the dish. He also notes that Bengali cuisine is known for its emphasis on seafood, so the pulao recipe he will be demonstrating includes shrimp as the main protein.

Next, Chef Varun outlines the ingredients needed to make the pulao. In addition to shrimp, these include basmati rice, ghee, whole spices like cinnamon and cardamom, onion, ginger paste, garlic paste, green chili peppers, tomato, yogurt, and coriander leaves. He explains how each element contributes to the overall flavor and texture of the dish, and offers tips for sourcing the freshest and highest quality ingredients.

Once the ingredients are prepped and ready, Chef Varun gets to work on assembling the pulao. He begins by heating ghee in a large pot and adding the whole spices, allowing them to infuse the fat with their aromas. Next, he adds the onions, ginger, garlic, and green chili peppers, cooking them until they are soft and fragrant. Then comes the shrimp, which are cooked until just pink and then removed from the pot.

At this point, Chef Varun adds the basmati rice to the pot, along with some diced tomato, yogurt, and water. He brings the mixture to a boil, then reduces the heat and lets it simmer until the rice is cooked through and fluffy. Finally, he adds the shrimp back in, along with some chopped coriander leaves, and gives everything a gentle stir to combine.

The finished dish is a stunning, fragrant pulao packed with shrimp and bursting with flavor. As he plates the dish, Chef Varun reflects on the history and culture behind Bengali cuisine, noting the region's long tradition of trade and culinary exchange with other cultures. He also encourages viewers to experiment with their own variations on the pulao recipe, incorporating different spices or proteins to create their own unique interpretations of this classic dish.

Overall, this episode of The Bombay Chef is a masterclass in Bengali cooking, offering viewers a detailed look at one of the region's most beloved dishes. With its emphasis on fresh, flavorful ingredients and traditional cooking techniques, this pulao recipe is sure to become a favorite for anyone looking to explore the rich, diverse world of Indian cuisine.

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Description
  • First Aired
    August 17, 2018
  • Runtime
    4 min
  • Language
    English