Bengali Basanti Pulao – Flavores Rice

Bengali Basanti Pulao – Flavores Rice Also known as Mishti Pulao, this dish is made as a holiday treat, prepared with a combination of sweet and savory flavors and a rich and sweet sauce. The unique taste and sugary note make this product a must-have at home, and the royal note gives it a “royal” touch. Basanti pulao is a traditional Bengali dish, prepared for festivals and special occasions and is one of the most popular dishes in the city of Bengal. Goes very well with Bengali Bhuna Chicken Masala Recipe.

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About Bengali Basanti Pulao Recipe

Basanti Pulao (sweet yellow rice) is a traditional Bengali dish specially prepared for celebrations and special occasions. The aromatic, bright yellow rice is seasoned with whole spices and the raisins and cashew nuts give the dish a royal touch. Made with gobindobhog rice, turmeric, and saffron (Optional), this golden-yellow is one of the most popular treats to be eaten in Bengal at festivals, weddings, and other special occasions.

The delicious gobindobhog rice is combined with rich, aromatic, and pure spices that take the flavor of the traditional Basanti Pulao recipe to a whole new level. This is the ultimate Bengali Pulao recipe without a heartbreaker, here’s how to make it. This pulao is mainly made to give joy and heavenly flavor.

The inclusion of saffron or turmeric powder gives the rice a beautiful yellowish hue and leaves a sweet and spicy taste that you will definitely fall in love with. Basanti Pulao embraces all kinds of festivals and carnivals and brings happiness.

With a cacophony of different flavors and spice mixtures, this special savory delicacy stands out from other rice recipes. Enjoy this delicious rice on Durga Puja, Diwali, or other festive occasions, and observe the flavors that will stay in your mouth and heart forever. Serve it to your friends and family members on special occasions.

See the divine flavors play around in your mouth and leave nothing but a mesmerized soul behind, leave no doubt that it is one of the most delicious rice recipes in India.

What to use saffron strings or turmeric powder for color in pulao?

To make this pulao you need the basic ingredients, but if you are a big saffron fan you can make a few small changes. Traditionally, turmeric was added to give it a yellow color, and the use of saffron gives it this beautiful yellowing.

This aromatic spice is used to give polao such an intoxicating aroma that you will definitely fall in love.

Check Out Bengali Basanti Pulao Video Recipe

Ingredients 

To make this pulao you will need the mentioned below ingredients :

Rice – Traditionally this Bengali sweet pulao is made from Gobindobhog rice sweet fragrant rice but if it’s not available then you can use any basmati rice.

Sugar – This pulao is very mildly sweet, so use organic sugar, but you can use any sugar you like, such as sugar cane, sugar cane, coconut sugar, or even sugar from your local supermarket.

Color – Turmeric is also traditionally used, and you can use turmeric to give the rice a nice flavor and golden color. To make it yellow, saffron is used, which gives the rice a more pleasant taste.

Saffron is one of the most popular spices in the world and also the main ingredient in Pulao. However, it is expensive, so turmeric is used to preserve the yellow color and is often mixed with other spices.

Whole Spices – Whole spices like cardamom, clove, bay leaf, and cinnamon stick are marinated in the rice to increase the flavor of this pulao.

Bengali Style Ghee – for this pulao do use Bengali style ghee to get the ultimate traditional flavor. But if you don’t get it use normal ghee whichever is available.

How to make Bengali Basanti Pulao step by step with photo:

1. Wash and rinse rice (a little), and leave it to air-dry over a strainer. 

2. Once dry, transfer it to a mixing bowl.

3. Add to it finely chopped ginger, turmeric, cardamom, cinnamon, cloves, bay leaves, and Bengali-style ghee.

4. Mix until rice grains are well coated with ghee and spices. Cover and rest for about an hour.

Note: Before you start cooking, set water to boil in a pot in an oven.

5. Heat ghee in a Kadai or pan. Add the cashews and fry them until they are lightly colored (about a minute).

6. Now add the marinated rice. Fry it for about 5 minutes on medium heat.

7. Add the raisins and fry for another 2 minutes. 

8. Add about 3 cups of hot water, along with the salt. The amount of water is important. If you add too much pulao will become mushy and too little it may stick to the pan. 

9. Cover and cook on the lowest possible heat for about 10 minutes. 

10. After 10 minutes open and check. Rice should be firmed and cooked. 

11. Add sugar as its Misti pulao. Add silted green chilly. Gently fold and stir.

12. Cover and steam on the lowest possible heat for 5 minutes.

13. Turn the gas off and rest the pulao for 1 hour before serving it will make them fluffier and excess water will get absorbed.

14. Serve hot with Chicken curry.

Important Suggestions To Keep In Mind

• Before you start cooking, set water to boil in a pot in an oven.
• Do not wash or rub the gobindobhog rice too much as it has a very sweet fragrance aroma which we do not want to lose.
• Use Gobindobhog rice only for this sweet pulao. If not available then only use any basmati rice.
• Do not add too much or less water as it will make the pulao too soggy or it will stick to the bottom.
• Use saffron strings for that ultimate flavor but if not available use turmeric powder for that golden color.
• You can use almonds, cashew, pistachio, and saffron strings for decoration but it’s purely optional.

How to make this pulao in a pressure cooker

To make this sweet Basanti pulao in a pressure cooker just follow all the processes as mentioned till you close the lid. Then pressure cooks it till 3 whistles then open the lid after steam is completely released from the cooker.

Open the lid and with the help of a ladle fluff the pulao.

Serving Suggestion

This pulao can be delighted with a large group of various Bengali curries like Bengali bhuna chicken, Kosha Murgir Mangsho and it especially works out positively with tomato aamshoto chutney or payesh (Rice kheer).

I also served boondi raita mixed with sugar and salt.

You can likewise serve it with Bengali chicken curry.

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Note: A rough estimate of nutrition is provided.

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