Bengali Posto Bhat Recipe (Poppy Seed Rice)

RUBY PATHAK
Bengali Posto Bhat Recipe (Poppy Seed Rice)
267 ratings.

Posto Bhat or Raw Poppy Seed paste mixed with oil and chilli and combined with rice, is a favourite dish of West Bengal. An occasional recipe to prepare for lunch and eaten at the beginning of the meal with hot green chilli bites. It is extremely rich in taste and should be consumed once the raw poppy seed paste is ready. The use of mortar and pestle is the secret to bring out the traditional flavor from the poppy seeds. The use of red chilly will enhance the taste and texture but be cautious. One thing is for sure that you will feel satisfied and feel sleepy in no time. 

Serve Posto Bhat with Burani Raita and Aloo Parwal Sabzi for a sumptuous Sunday meal. 

If you like this recipe, here a few recipes with Khus Khus as the ingredient. 

  1. Badam And Khus Khus Milk Recipe
  2. Karnataka Style Gasagase Payasa Recipe
  3. Aloo Posto Recipe (Potatoes In Poppy Seed Paste)

Cuisine: Bengali Recipes
Course: Lunch
Diet: Vegetarian
Prep in

140 M

Cooks in

0 M

Total in

140 M

Makes:

3-4 Servings

Ingredients

  • 1/4 cup Poppy seeds
  • 1/2 cup Water
  • Salt , to taste
  • 1 Green Chilli
  • 1 Dry red chilli
  • 1 teaspoon Mustard oil
  • 3 cups Basmati rice , cooked

How to make Bengali Posto Bhat Recipe (Poppy Seed Rice)

  1. To begin making Bengali Posto Bhat Recipe first take a bowl then wash and soak the poppy seeds in water for minimum 2 hours. Then strain the water if any left. 

  2. In a mixer, add the soaked poppy seeds, with half cup of water or less along with salt, red chillies and green chillies.

  3. Once done put it in a serving bowl and add mustard oil, mix it well. 

  4. In a big bowl, add the cooked basmati rice and add the poppy seeds mixture to it. Slowly mix the entire paste with the steamy hot rice. Check for salt. 

  5. Serve Posto Bhat with Burani Raita and Aloo Parwal Sabzi for a sumptuous Sunday meal.

The image shows how the Poppy Seed Paste looks before it gets mixed with the rice. 

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Last Modified On Monday, 22 January 2018 08:49
     
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