Basanti pulao also called holud 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.
Here are some other Bengali recipes that you might also like – Alur Dum, Chaler Payesh, and Kosha Mangsho.
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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 other than this fragrant pulao made to give a sweet touch to your meal.
Basanti Pulao or Holud Pulao is a mildly sweet pulao made using Govindobhog rice which is a very fragrant short grain rice popular in West Bengal.
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 or yellow food color 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 basanti pulao, you will need basic ingredients.
Rice – It is traditionally made using Gobindobhog Rice. If it’s not available, then use any other fragrant short-grain rice. You can also make it with basmati rice.
Color – To make it yellow, I have used saffron. Though it is not traditional, it gives a lovely flavor and color to this rice. But you can definitely use turmeric or yellow food color 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.
Ghee – Make this rice or pulao only in ghee, as it adds to its rich taste.
Nuts & Whole Spices – You will also need cashew nuts, raisins, and some whole spices such as cardamom, cloves, cinnamon stick, and bay leaf.
When infused in hot ghee, these whole spices lend a beautiful flavor and aroma to the pulao. You can also add more nuts such as almonds and pistachios in this recipe.
How to make Basanti Pulao?
To start making basanti pulao, wash 1 cup Gobindobhog rice with water 2-3 times until the water runs clear. Soak the rice 4-5 cups of water for 30 minutes. If Gobindobhog rice is not available, use any other fragrant short-grain rice.
Heat 2 tbsp ghee in a medium size heavy bottom pot over medium-high heat.
Once the ghee is hot, add 10-12 whole raisins and 10-12 whole cashew nuts to the pot and fry them on medium heat until they turn golden brown in color (1-2 minutes). Keep stirring while frying so that they fry evenly.
Add 2-3 whole green cardamoms, 2-3 cloves, 1-inch piece of whole cinnamon stick, and 1 whole bay leaf and fry for 5-6 seconds.
Drain the rice and add it to the pot. Add 2 cups of water, 3 tbsp sugar, and 1 pinch of saffron to the pot and stir gently. You can skip adding saffron and use ¼ tsp turmeric powder or a few drops of yellow food color. That how it’s traditionally made.
Reduce the heat to low. Cover the pot with a tight-fitting lid and cook the rice until all the water is absorbed and the rice is tender. It will take 20-25 minutes.
Remove the pot from the heat and let the rice rest for 5 minutes. Open the lid and 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 traditional pressure cooker, follow the instructions 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.
To make the rice in an electric pressure cooker or Instant pot, press SAUTE and follow the process until you close the lid. Then set the valve to the sealing position and press CANCEL. Press PRESSURE COOK and set the timer to 6 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure manually and open the lid.
Serving Suggestions
Basanti 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
Ingredients
- 1 cup raw Gobindobhog rice
- 2 tablespoon ghee
- 10-12 raisins
- 10-12 whole cashew nuts
- 2-3 whole green cardamoms
- 2-3 cloves
- 1 inch piece of whole cinnamon
- 1 whole bay leaf
- 2 cups water
- 3 tablespoon sugar
- 1 pinch saffron (optional)
Instructions
- To start making basanti pulao, wash 1 cup Gobindobhog rice with water 2-3 times until the water runs clear. Soak the rice 4-5 cups of water for 30 minutes. If Gobindobhog rice is not available, use any other fragrant short-grain rice.
- Heat 2 tbsp ghee in a medium size heavy bottom pot over medium-high heat.
- Once the ghee is hot, add 10-12 whole raisins and 10-12 whole cashew nuts to the pot and fry them on medium heat until they turn golden brown in color (1-2 minutes). Keep stirring while frying so that they fry evenly.
- Add 2-3 whole green cardamoms, 2-3 cloves, 1-inch piece of whole cinnamon stick, and 1 whole bay leaf and fry for 5-6 seconds.
- Drain the rice and add it to the pot. Add 2 cups of water, 3 tbsp sugar, and 1 pinch of saffron to the pot and stir gently. You can skip adding saffron and use ¼ tsp turmeric powder or a few drops of yellow food color. That how it’s traditionally made.
- Reduce the heat to low. Cover the pot with a tight-fitting lid and cook the rice until all the water is absorbed and the rice is tender. It will take 20-25 minutes.
- Remove the pot from the heat and let the rice rest for 5 minutes. Open the lid and fluff the rice gently with a fork. Garnish with slivered almonds and pistachios and saffron strands. Serve hot.
