Basanti Pulao Recipe – Bengali Sweet Yellow Pulao
Basanti Pulao, also known as Bengali Saffron Rice, is a vibrant and aromatic rice dish that is a favorite in Bengali households. Made with fragrant Basmati rice, saffron, and a blend of aromatic spices, this pulao is often served during festivals, weddings, and special occasions. The dish is a perfect blend of sweet and savory flavors, with the rich, golden hue coming from saffron and the subtle sweetness from ghee and whole spices.
To prepare Basanti Pulao, long-grain Basmati rice is cooked with cardamom, cinnamon, cloves, and bay leaves, infusing the rice with a warm and aromatic essence. A touch of saffron adds not only color but also a unique depth of flavor that elevates this dish to a new level of luxury. Ghee, a key ingredient, imparts a rich, buttery taste, making each bite of this dish an experience to savor.
This dish pairs wonderfully with rich curries like Shorshe Ilish (Hilsa fish in mustard sauce), Cholar Dal, or any vegetarian curry. Whether you’re celebrating Durga Puja or a family gathering, Basanti Pulao is sure to be a showstopper on your table. Easy to make yet bursting with flavors, Basanti Pulao offers a delightful glimpse into the rich culinary tradition of Bengal.
This flavorful pulao not only adds a burst of color and fragrance to your meal but also brings the essence of Bengali culture to your kitchen. Try this simple yet aromatic dish for your next special occasion!
Why You’ll Love This Recipe
- Authentic Bengali flavors
- The perfect balance of sweetness and aromatic spices
- Easy to make with simple ingredients
- A festive favourite
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Essential Ingredients Perfect Basanti Pulao Recipe
- Gobindobhog Rice – The key ingredient that gives the pulao its signature aroma and texture. If unavailable, Basmati rice can be used as an alternative.
- Ghee – Enhances the rich, buttery flavour.
- Turmeric Powder – Adds the characteristic yellow colour.
- Saffron Strands – Infused in warm milk for a subtle, royal aroma.
- Whole Spices – Bay leaf, cloves, green cardamoms, and cinnamon sticks for deep flavours.
- Sugar – Provides the traditional mild sweetness.
- Cashews and Raisins – Add a delightful crunch and sweetness.
- Salt – Balances the overall flavours.
How To Make a Perfect Basanti Pulao Recipe
- Rinse the Gobindobhog rice thoroughly and soak it for 20 minutes. Drain before cooking.
- Mix the soaked rice with turmeric powder, salt, grated ginger, garam masala and a teaspoon of ghee. Let it sit for 15-20 minutes to absorb flavors.
- Heat 1 tsp ghee in a pan, add1 bay leaf, 2-3 cloves, 4 green cardamoms, 1 inch cinnamonstick , 2 tbsp cashews, and 2 tbsp raisins. Sauté until fragrant and cashews turn golden.
- Add the marinated rice to the pan and gently fry it for 5-6 minutes, ensuring the grains are well-coated in ghee and infused with spices.
- Pour in 2 cups of warm water, mix well, and add 2 slit green chilli, pinch of saffron mix well and cover it and cook.
- Let it cook on low flame for 10-12 minutes until rice is 80 %cooked.
- Add 2 tbsp sugar powder and 1/2 tsp nutmag powedr mix well and cook for another 5 minutes over low flamme.
- fluff it gently, and let it rest for a few minutes before serving. fully done and fluffy.
- Basanti pulao is ready to serve.
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Tips for Perfect Perfect Basanti Pulao Recipe
- Use Gobindobhog rice for its authentic texture and aroma.
- Adjust sugar as per your sweetness preference.
- Do not overcook the rice; it should remain fluffy and separate.
- For added richness, drizzle extra ghee before serving.
FAQs About Perfect Basanti Pulao Recipe
Yes, but use a 1:1.5 rice-to-water ratio and cook on low heat for one whistle.
Basmati rice works well, but the texture and fragrance will differ slightly.
Yes, but it may alter the authentic taste. You can reduce the sugar or use jaggery as a substitute.
🥣 Storing Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat with a splash of water or ghee on low flame.
Serving Suggestions
Basanti Pulao pairs wonderfully with:
- Kosha Alur Dum (Bengali-style spicy potato curry)
- Cholar Dal (Bengali chana dal with coconut)
- Bengali Paneer Rezala
🧾Recipe Card
Basanti Pulao Recipe – Bengali Sweet Yellow Pulao
Equipment
- Heavy-bottomed pan
- Measuring cups and spoons
- Spatula
Materials
- 1 cup Gobindobhog rice or Basmati rice as an alternative
- 2 tbsp Ghee
- 1 tsp Ginger grated or paste
- 1/2 tsp Garam masala optional
- 1 tsp Salt
- 1/2 tsp Turmeric powder
- 1 Bay leaf
- 2-3 Cloves
- 4 Ggreen cardamoms
- 1- inch cinnamon stick
- 1/4 cup Cashews and raisins
- 1/4 cup Sugar adjust as per taste
- 2 cups Water
- A few saffron strands
- 1/2 tsp Nutmeg powder
Instructions
- Rinse the Gobindobhog rice thoroughly and soak it for 20-3- minutes. Drain before cooking.
- Mix the soaked rice with turmeric powder, salt, grated ginger, garam masala and a teaspoon of ghee. Let it sit for 15-20 minutes to absorb flavors.
- Heat ghee in a pan, add bay leaf, cloves, cardamoms, cinnamon, cashews, and raisins. Sauté until fragrant and cashews turn golden.
- Add the marinated rice to the pan and gently fry it for 5-6 minutes, ensuring the grains are well-coated in ghee and infused with spices.
- Pour in warm water, mix well, and add slit green chilli, saffron mix well and cover.
- Let it cook on low flame for 10-12 minutes until rice is 80 %cooked stir well and sugar and nutmag powedr mix well and cook for another 5 minutes over low flamme.
- fluff it gently, and let it rest for a few minutes before serving. fully done and fluffy.
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Notes
- Use Gobindobhog rice for its authentic texture and aroma.
- Adjust sugar as per your sweetness preference.
- Do not overcook the rice; it should remain fluffy and separate.
- For added richness, drizzle extra ghee before serving.
Conclusion:
Basanti Pulao is a delightful Bengali festive dish that brings together the richness of ghee, sugar’s sweetness, and aromatic spices’ warmth. Its vibrant yellow hue and unique flavour make it a perfect addition to special occasions and celebrations. Whether paired with a spicy curry or enjoyed on its own, this dish will impress your family and guests. Try this recipe and bring home the authentic taste of Bengal!
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