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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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Bengali Basanti Pulao
Bengali Basanti Pulao 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.

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.

Bengali Basanti Pulao

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.

Bengali Basanti Pulao

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. 

Bengali Basanti Pulao

Bengali Basanti Pulao

Bengali Basanti Pulao

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

Bengali Basanti Pulao

Bengali Basanti Pulao

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.

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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. 

Bengali Basanti Pulao

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

Bengali Basanti Pulao

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

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.

Bengali Basanti Pulao

14. Serve hot with Chicken curry.

Bengali Basanti Pulao

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.

Bengali Basanti 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.

Recipe Card

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Bengali Basanti Pulao

Bengali Basanti Pulao


  • Author: Sanchita Dey
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Description

Bengali Basanti Pulao 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.


Ingredients

Scale
  • 2 cups aged gobindobhog rice
  • 2 tbsp bengali-style ghee
  • 1 tbsp ginger (finely chopped)
  • 1 tsp turmeric powder
  • 4 pcs cardamom
  • 3 pcs cinnamon sticks
  • 4 pcs cloves
  • 2 pcs bay leaves
  • 1 tsp salt
  • 1 tsp sugar
  • cashew nuts raisins
  • 4 pcs green chilies
  • 3 cups hot water

Instructions

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

Bengali Basanti Pulao

Bengali Basanti Pulao

Bengali Basanti Pulao

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

Bengali Basanti Pulao

Bengali Basanti Pulao

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 on an oven.

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

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

Bengali Basanti Pulao

Bengali Basanti Pulao

12. Cover and steam on lowest possible heat for 5 minutes.Bengali Basanti Pulao

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.

Bengali Basanti Pulao

14. Serve hot with Chicken curry.

Bengali Basanti Pulao

 

Notes

  • Before you start cooking, set water to boil in a pot on an oven.
  • 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 its purely optional.
  • Category: Main Course
  • Cuisine: Indian

Nutrition

  • Serving Size: 4
  • Calories: 305 Kcal

Note: A rough estimate of nutrition is provided.

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