Ghee first, always.
The cashews, raisins and onions brown in ghee before the rice ever meets the pot. Order it twice, a year apart, and both plates taste the same.
Kalyani's pulao specialists
The recipe crossed from Dhaka in 1972 and settled here. Everything since has been repetition, on purpose.
Some kitchens chase trends. This one has refused for 54 years.
The cashews, raisins and onions brown in ghee before the rice ever meets the pot. Order it twice, a year apart, and both plates taste the same.
The rezala simmers low until the gravy stays white and the spice goes quiet. Browning it would be faster, and wrong.
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7 AM to 11 PM daily, last delivery by midnight · Free delivery in Kalyani, and anywhere within 10 km on orders over ₹599 · +91 987 556 7484
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