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Basanti Pulao

Basanti Pulao

Gorgeous and aromatic basanti pulao prepared with just a few simple ingredients.
3.75 from 4 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Bengali, Indian
Servings 3 people


  • 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
  • ΒΌ cup cashews
  • 4 cloves
  • 1- inch cinnamon stick
  • 2 small bay leaves
  • 4 green cardamoms
  • 3 cups water


  • 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