About Baqarah Ghee
Baqarah Ghee is made from 100% cow’s milk fat with zero impurities. The milk is collected maintaining proper safety to ensure the high quality of the product. The ghee has a unique aroma and granular to enrich the taste of the food. Moreover, ghee is free from antibiotics and aflatoxin, which maintains the health value of the product.
Baqarah Ghee is available in three different sizes for your convenience starting from 200gm to 900gm.
Health Benefits of Ghee
Ghee is a clarified version of butter. Unlike oil, ghee is enriched with omega-3 fatty acids. Omega-3 fatty acid plays an important role in the improvement of our brain and heart. Ghee also contains butyrate, one type of fatty acid, which helps to boost our immune system. Moreover, because of being lactose-free, dairy intolerant people can easily consume ghee.
Ghee is an inevitable ingredient in every Bengali house for celebrating any occasion. It can be used in breakfast, lunch, or dessert to make the food more delicious. Here are some popular food names made with ghee.
Plain Polao (3/4 People)
- Take 4 cups of polao rice and wash the rice in cold water. Keep washing until clear water comes out from the rice. Then, keep the rice in a bowl and soak it in fresh water for 1 hour. After that, remove the water from the rice.
- Heat ½ cup ghee in a heavy-based pan. Fry ½ cup chopped onions and keep it frying until they become crispy. Then, keep the onions aside. Fry 2 teaspoon ginger paste, ½ teaspoon garlic paste, 3 or 4 sticks cinnamon, 4 to 5 cardamoms, 2 or 3 cloves, and 5 to 6 whole black pepper. Stir the ingredients gently for 1or 2 minutes.
- Pour all the rice into the pan and fry it in low heat. Keep stirring the rice until the water dries up. Add 1 tablespoon salt and 6 cups of water to it. Then, let it cook in high heat.
- Wait until the water begins to bubble. After 3 or 4 minutes add 2 tablespoon kewra water in it, and gently stir the rice. Cook it again in low heat.
- Stir the rice 5 or 6 times to make sure that, the rice doesn’t stick at the bottom. Keep cooking the rice for about 15 to 20 minutes.
- Stop cooking when rice becomes soft and fluffy. Pour the fried onions on top of the rice. Your polao is ready to eat now.
Bhuna Khichuri (2/3 People)
- Take 1 cup of mung bean and fry it on slow heat until it becomes golden and crispy.
- Mix the mung bean with 2cup polao rice. Wash the mixture with clean water, and soak it for 1 hour.
- Add ½ cup ghee to a pan, and keep it on medium heat. Fry ½ cup sliced onions, and keep frying until it turns golden. Keep the friend onion aside.
- Add 2 teaspoons garlic paste, 1 teaspoon ginger paste, 1 teaspoon turmeric powder, 1 teaspoon roasted cumin powder, 1bay leaf, 2 or 3 cloves, 2 or 3 cinnamon, and 2or 3 green chilies, and fry it for 2 to 3 minutes in the same pan.
- Then, add mung bean and, rice to the pan. Stir it for 3 to 4 minutes. Pour 5 cups boiled water, and 1 tablespoon salt into the mixture. Stir the mixture after every 5 or 6 minutes.
- Let the mixture cook for 2O minutes.
- Garnish the food with fried onions. Your khichuri is ready to eat now.