Basanti pulao is a traditional Bengali recipe made specially for festivals or special occasions. Made using Gobindobhog rice, turmeric and saffron, this sweet rice is a delight to eat. Here is how to make Basanti Pulao Recipe.
Bengali Basanti Pulao or Mishti Pulao as it’s popularly known, 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 that 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 give it a lovely heady aroma that you’re sure to fall in love with. Dry fruits are also added to give it a royal touch with undertones of sweetness.
This pulao is quite different from other savoury pulaos as it has a cacophony of unique flavours that play around in your mouth from the very first bite. While making this pulao, you can also treat yourself to some beautiful aromas from the spices and saffron used.
For this recipe, we’re using a special variety of rice that’s popular in Bengal called Gobingo bhog rice that adds a very unique flavour and aroma to the dish. Sometimes you come across dishes that bring back memories of a celebration and this golden pulao is definitely one of them.
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. The kiddos also tend to be really fond of this dish for its sweetness and simple flavours. Here is how to make it.
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Bengali Basanti Pulao Recipe
Bengali Basanti Pulao Recipe
Basanti pulao is a traditional Bengali recipe made specially for festivals or special occasions.
- 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
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.
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.
Use any other short grain fragrant rice if gobindobhog is not available.
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