Kaun is the Bengali name of millet rice and millet rice is so much popular in Bangladesh. Here 3 ways are popular to having Millet rice –millet rice payesh, pilau and steamed rice.

Ingredients

• Kaun rice-500g.
• Ginger paste- 10g.
• Garlic paste -10g.
• Green chili -05-06 pcs
• Salt– 01 tbsp.
• Cinnamon stick -02 stick
• Cardamom – 04 pcs
• Cloves —- 06 pcs
• Black pepper—10 pcs
• Cooking oil 02 Tbsp.
• Bay leaf —02 pcs
• Cooking oil— 03 tbsp.
• Slice onion -40g.
• Ghee –01 tbsp.
• Hot water –650 ml.
• Milk liquid- 100ml.
• Alu Bukhara (plum)—4-5 pcs
• Raisin—15 g.
• Brown onion (beresta)—05g.

Preparation

I.  Wash the kaon rice with water then drain the water from rice by a strainer.

III. Make a deep pan medium high heat then put bay leaf, cinnamon stick, cardamom, cloves and black pepper, for make more flavor and dry fry for about 01 minutes. Add oil on the pan and after oil will be heat add shredded onion. Before onion turn to brown color add garlic paste, ginger paste, salt, green chili and continue stir.

5. Add rice, hot water and liquid milk on the pan.  Keep the pan on high heat for about 4-5 minuet. Adjust with salt and add the raisin & Alu Bukhara (plum).

6. Cover the pan and keep it on simmering point for about 10 minutes. After finish cooking sprinkle some ghee for making more flavor then cover again with lid for about 05 minutes.

Before serve this Kaoner pulao sprinkle some of beresta (brown onion) on top.

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