Basanti pulao
Bengali,  Rice Recipes,  Vegetarian

Basanti Pulao | Easy Bengali Recipe

Basanti pulao is a traditional Bengali dish prepared during festivals and special occasions. This aromatic and bright yellow coloured rice is flavoured with whole spices. Raisins and cashews add a royal touch to this dish.

Basanti Pulao | Easy Bengali Recipe

Basanti pulao is also known as mishti pulao or holud pulao. Traditionally this dish is prepared with gobindobhog rice which is a type of small grain rice. But in this recipe, I’m using basmati rice. So follow the step-by-step recipe and make this gorgeous pulao at home.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min

Serves: 3 people

Ingredients:

  • 1.5 cup basmati rice, washed and soaked in water for 15 minutes
  • 4 tbsp ghee or clarified butter
  • 1.5 tsp turmeric powder
  • 5 tsp sugar
  • 1.5 tsp ginger paste
  • Salt to taste
  • 3 tbsp raisins
  • ¼ cup cashews
  • 4 cloves
  • 1-inch cinnamon stick
  • 2 small bay leaves
  • 4 green cardamoms
  • 3 cups water

Cooking Directions:

In a bowl, add soaked rice, pour 2 tbsp ghee, turmeric powder, ginger paste, sugar and salt. Combine everything together. Make sure the rice is well coated. Keep it aside to marinate for 15 minutes.

Heat 2 tbsp ghee in a non-stick pot over medium-high flame. Lower the flame to medium. Then add raisins and cashews. Fry until the cashews turn light golden in colour. Transfer them to a plate and keep it aside to cool down.

To the same pot, add cloves, cinnamon stick, bay leaves and green cardamoms. Cook for a minute until they become fragrant.

Then add the rice mixture to the pot. Stir gently to combine everything together. Cook the rice, stirring frequently, for about 2 minutes.

Pour water and bring it to a boil over a high flame.

Cover it with a lid and lower the flame to medium. Cook for about 10-15 minutes until all the water has evaporated and the rice is fully cooked.

Turn the flame off. Add the fried cashews and raisins. Mix everything lightly.

Basanti Pulao | Easy Bengali Recipe

Serve this fluffy basanti pulao with dum aloo or any other Indian curry of your choice.

Basanti Pulao
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5 from 1 vote

Basanti Pulao

Gorgeous and aromatic basanti pulao prepared with just a few simple ingredients.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Bengali, Indian
Keyword: festive recipes, pulao recipe, rice dish
Servings: 3 people

Ingredients

  • 1.5 cup basmati rice washed and soaked in water for 15 minutes
  • 4 tbsp ghee or clarified butter
  • 1.5 tsp turmeric powder
  • 5 tsp sugar
  • 1.5 tsp ginger paste
  • Salt to taste
  • 3 tbsp raisins
  • ¼ cup cashews
  • 4 cloves
  • 1- inch cinnamon stick
  • 2 small bay leaves
  • 4 green cardamoms
  • 3 cups water

Instructions

  • In a bowl, add soaked rice, pour 2 tbsp ghee, turmeric powder, ginger paste, sugar and salt. Combine everything together. Make sure the rice is well coated. Keep it aside to marinate for 15 minutes.
  • Heat 2 tbsp ghee in a non-stick pot over medium-high flame. Lower the flame to medium. Then add raisins and cashews. Fry until the cashews turn light golden in colour. Transfer them to a plate and keep it aside to cool down.
  • To the same pot, add cloves, cinnamon stick, bay leaves and green cardamoms. Cook for a minute until they become fragrant.
  • Then add the rice mixture to the pot. Stir gently to combine everything together. Cook the rice, stirring frequently, for about 2 minutes.
  • Pour water and bring it to a boil over a high flame.
  • Cover it with a lid and lower the flame to medium. Cook for about 10-15 minutes until all the water has evaporated and the rice is fully cooked.
  • Turn the flame off. Add the fried cashews and raisins. Mix everything lightly.
  • Serve this fluffy basanti pulao with dum aloo or any other Indian curry of your choice.

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!

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