Bengali Style Fried rice

7:46 AM

This is my go to rice recipe for any formal meal. With the dry fruits and ghee this is festive enough to serve to guests as a fancy meal yet with a few pantry staples comes together really really quickly. What differentiate this dish to other fried rice recipe is it's mild sweetness and the restrained use of ghee as an aromat. Unlike the other pilaf or rice recipes this is not steeped in oil and doused with garam masala powder rather a very delicate recipe that pairs really well with rich gravy dishes.

This is my recipe, the way Maa tought me and the way my family adores it. You can make it with leftover rice but when you plan to serve it to your guests please cook the rice fresh as mentioned below. Thank me later but trust me this enhances the flavour and the taste.

For a weeknight quick dinner you can definitely use leftover rice and use as many veggies as you can like cauliflower, potato and broccoli.

Bengali fried rice

Basmati/ Dehradun or other long grained rice: 2 cups 
Carrot: 1
French beans: 100 gms
Green peas: handful
Cashews: handful
Raisins: handful
White oil: 2 tbsp
Ghee: 2 tbsp
Bay leaf: 1
Cinnamon: 1" piece
Cloves: 4-5
Green cardamom: 2
Pepper: 6-7
Pepper powder: 1/2 tsp
Salt: as per taste
Sugar: 2 tbsps (Make a powder or use 21/2 tbsp castor sugar)
Garam masala powder: 1/2tsp

Take a big potful of water and bring it to a boil. Wash the rice and add to the boiling water with 1 tsp oil, fat pinch of garam masala powder and 1 tsp salt.
Cook the rice for 6-7 minutes or till its 80% cooked. that is it should have a bite to it, not totally soft. Properly drain the water from the rice and using a spatula spred the rice on big plates. This is to dry up every last bit of moisture from the rice to get a fluffy fried rice later. 

While the rice is cooling start preparing your veggies. Peel and chop the carrot in a fine matchstick style. Keep aside. Chop the beans very thinly and keep aside. Break the nut in bite sized pieces.

Heat 1 tsp oil in a big kadhai or pan and  fry the cashews on low till they take a golden brown hue. During the end of the cooking time add the raisins and fry for a few seconds. Be careful they burn very easily. Take them out once they start to puff up.

In the same pan add 1 tbsp oil and 1 tbsp ghee. Lightly pound the clove, cinnamon, pepper and cardamom to open them up and add to the oil along with the bay leaf. Stir so that they release the aroma. Now add the veggies and salt. Stir and cook on low for 2-3 minutes. Do not over cook and make them mushy. They should retain a crunch. Add some pepper powder and mix. Once the veggies are cooked add the rice 1/4 of it at a time. Ask someone to help pouring the rice so that you can stir it properly.

Once you have added all the rice in the pan stir and mix it very well. Now mix in the sugar, salt and pepper powder. Mix and taste and always start with less. Once you are happy with the taste add the 1 tbsp ghee and garam masala powder. Mix and switch of the flame.

Cover the pan for 5 minutes and then serve hot with some gravy dishes Like Mutton Kasha, Chicken curry, Chanar Kofta etc.

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  1. Eta ektu mishti mishti hoye tai na? Amar Ma winters e banaye ar ektu beet o deye jar jonne ekta halka golapi rong hoye. Ektu kosha kosha jhaal jhaal kichur shonge darun lagey.

  2. Great recipe Sayantani!!! Loved the simple yet bold flavors!!!

  3. Lovely fried rice, beautiful clicks :) visiting your space after a really long time.

  4. Tried this Bengali Rice recipe in my restaurant, customers were very happy and we have added in our menu

  5. Looks simple and very similar to the fried rice made in Kerala too.


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