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Chicken Kosha with Basanti Pulao: ​Part 1: Bengali Style Chicken Kosha (Chicken Curry) ​Chicken Marination ​Ingredients: ​ 1. Chicken pieces: ~1 kg 2. ​Turmeric powder: 1 tsp 3. ​Salt: 1–2 tsp 4. ​Water: for rinsing/washing ​Steps: 1. ​Wash and clean the chicken pieces thoroughly. 2. ​Marinate the chicken with turmeric powder and salt, rubbing it well into the pieces, then set aside. ​Preparing Fried Potatoes & Onion Base Ingredients: 1. ​Potatoes: 4–5 medium (peeled and halved) 2. ​Onions: 5–6 large (finely chopped) 3. ​Mustard oil: for frying and cooking ​Steps: 1. ​Peel and halve the potatoes, then shallow fry them in hot mustard oil until golden brown and tender. Remove and set aside. 2. ​In the same hot oil, add the finely chopped onions and sauté until caramelized and golden brown. ​Gravy & Spice Assembly Ingredients: 1. ​Ginger-garlic-onion paste: ~1 packet / 3–4 tbsp 2. ​Ground spice mix bowl: Red chilli powder, coriander/cumin powder, turmeric powder, and salt mixed with water 3. ​Whole garlic bulbs: 2 whole bulbs 4. ​Whole warm spices (cardamom, cinnamon, cloves): crushed into a coarse paste Steps: 1. ​Add the ginger-garlic paste into the fried onions and sauté well. 2. ​Pour in the prepared liquid spice mixture (red chilli, coriander, turmeric, and salt) and cook until the oil separates. 3. ​Toss in whole garlic bulbs and the marinated chicken pieces into the masala. 4. ​Stir and sauté the chicken thoroughly on medium heat, cover, and let it slow-cook in its juices until tender. 5. ​Add the fried potatoes and crushed whole warm spice paste (cardamom, cinnamon, cloves) into the curry. 6. ​Mix gently, let it simmer for a few minutes until fragrant and thick, then remove from heat. ​Part 2: Basanti Pulao (Bengali Sweet Yellow Pulao) ​Ingredients & Quantities: 1. ​Gobindobhog Rice: 2 cups (washed and drained) 2. ​Ghee (Clarified Butter): 2–3 tbsp 3. ​Marination for Rice: Grated ginger, pinch of yellow/orange food color or turmeric, and a spoonful of ghee mixed directly into the drained rice 4. ​Whole Spices: Bay leaves, cinnamon sticks, green cardamoms, cloves 5. ​Dry Fruits: Cashew nuts and raisins (~2 tbsp each) 6. ​Water: ~3.5 to 4 cups 7. ​Sugar & Salt: To taste (with a hint of sweetness) ​Preparation Steps: 1. ​Wash the Gobindobhog rice and drain completely. 2. ​In a large clay platter, toss the drained rice with grated ginger, food color/turmeric, and ghee, coating every grain evenly. 3. ​Heat ghee in a deep pan (kadai), add whole warm spices (cinnamon, cardamoms, cloves, bay leaves), and fry cashews and raisins until golden. 4. ​Add the marinated yellow rice into the pan and gently sauté for 2–3 minutes. 5. ​Pour in water, add sugar and salt to taste, and stir well. 6. ​Cover with a tight lid and cook on low flame until the rice absorbs all the moisture and becomes fluffy and tender. ​Serving: ​Serve the aromatic, golden Basanti Pulao hot alongside the rich, spicy Chicken Kosha. 

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