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 gently.

Basanti Pulao | Easy Bengali Recipe

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

Basanti Pulao

Basanti Pulao

Gorgeous and aromatic basanti pulao prepared with just a few simple ingredients.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Bengali, Indian
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.
Keyword festive recipes, pulao recipe, rice dish

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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