Basanti Pulao Recipe – Bengali Sweet Yellow Pulao
Basanti Pulao, also known as Mishti Pulao, is a traditional Bengali-style sweet yellow rice dish made with fragrant Gobindobhog rice, saffron, ghee, and aromatic spices.
Servings 4
Calories
Equipment
- Heavy-bottomed pan
- Measuring cups and spoons
- Spatula
Ingredients
- 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.
Video
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.