Basanti Pulao or sweet yellow rice is a traditional Bengali recipe made especially for festivals or special occasions. Made using Gobindobhog rice, turmeric, and saffron, this golden sweet rice is a delight to eat. Here is how to make it.
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About This Recipe
Bengali Basanti Pulao brings with it tales of a grand celebration.
It’s a festive dish that’s extremely popular among the Bengali community and there is nothing that speaks of a celebration than this fragrant pulao made to give a sweet touch to your meal.
The use of saffron gives this pulao a gorgeous yellow tinge and the aromatic spices used to give it a lovely heady aroma that you’re sure to fall in love with. Traditionally turmeric is added to give it a yellow color but I made this little alteration as I am a big saffron fan.
Dry fruits are also added to give it a royal touch with undertones of sweetness.
This Bengali pulao is quite different from other savory pulao as it has a cacophony of unique flavors that play around in your mouth from the very first bite.
Ingredients
To make this pulao, you will need basic ingredients.
Rice – It is traditionally made using Gobindobhog Rice. If it’s not available, then use any other short-grain rice. You can also make it with basmati rice.
Color – To make it yellow, I have used saffron. It gives a lovely flavor to this rice. But you can definitely use turmeric to tie this rice a golden tinge. Turmeric is used traditionally too.
Sugar – This pulao is very mildly sweet. I have used organic sugar but you can use any.
You will also need cashew nuts, raisins, and some whole spices.
Step by Step Recipe
Wash the rice and soak in enough water for 30 minutes.
Heat ghee in a pan.
Add raisins and cashew nuts and fry until golden brown.
Add cardamom, cloves, cinnamon stick, and bay leaf and fry for a few seconds.
Drain the rice and add it in the pan. Add water, sugar, and saffron.
Simmer the heat to low. Cover the pan and cook the rice until all the water is absorbed and the rice is cooked.
Remove the pan from heat and let the rice rest for 5 minutes. Fluff the rice gently with a fork. Garnish with slivered almonds and pistachios and saffron strands. Serve hot.
Frequently Asked Questions
To make this Bengali pulao in a pressure cooker, follow the instructions as mentioned below until you close the lid.
Now pressure cook for 2 whistles on high heat.
Remove the cooker from heat and let the pressure release naturally.
Open the lid and fluff the pulao.
Serving Suggestions
This pulao can be enjoyed with a host of different Bengali curries like and it particularly goes well with spicy curries like Kosha Mangsho as the sweetness of the pulao helps to balance out the spiciness of the curry.
You can also serve it with Bengali Doi Murgi or Chicken Rezala.
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Recipe Card
Basanti Pulao Recipe
Equipment
- Heavy Bottom Pan
Ingredients
- 1 cup Gobindobhog Rice
- 2 tbsp Ghee
- 10-12 Raisins
- 10-12 Cashew Nuts
- 2-3 Cardamom
- 2-3 Cloves
- 1 inch Cinnamon
- 1 Bay Leaf
- 2 cups Water
- 3 tbsp Sugar
- 1 pinch Saffron
Instructions
- Wash the rice and soak in enough water for 30 minutes.
- Heat ghee in a pan.
- Add raisins and cashew nuts and fry until golden brown.
- Add cardamom, cloves, cinnamon stick and bay leaf and fry for a few seconds.
- Drain the rice and add it in the pan.
- Add water, sugar and saffron.
- Simmer the heat to low.
- Cover the pan and cook the rice until all the water is absorbed and the rice is cooked.
- Remove the pan from heat and let the rice rest for 5 minutes.
- Fluff the rice gently with a fork.
- Garnish with slivered almonds and pistachios and saffron strands.
- Serve hot.
Gargi
It turned out to be delicious! Thank you for the recipe.
Neha Mathur
Awesome 🙂