Bengali Mishti Pulao or Bengali Sweet Pulao is a popular Bengali rice dish that has this subtle sweetness and a mild saffron flavor. Add peas or not as per your liking but do try this delicious recipe to make this sweet goodness. Here is how to make it.
Balance is everything in life, isn’t it?
Whether it is balancing your work and commitments at home, finding your balance in that early morning yoga session or the perfect balance of flavours in an Indian curry.
Today I present to you a fantastic Bengali Mishti Pulao or Bengali Sweet Pulao recipe which will help balance any dish you pair it with.
A very popular pulao or rice dish in every Bengali household, this one is quite different from the regular pulao variants.
It’s distinct sweetness and bright yellow hue gives this pulao a unique character of its own and has become a hot favourite among everyone, from kids to adults alike.
This Bengali style pulao is a popular recipe at every celebration and it’s especially common during the time of the Jagadhatri puja.
A delicious pulao recipe where the cashews and raisins used add to the richness of the pulao and give it just the right amount of sweetness as you dig into it.
Traditionally, this Bengali pulao is made using a special rice variety called Gobindobhog rice which is short-grain rice with a distinct aroma and flavour, but if you can’t get hold of it, you could also substitute it with basmati rice.
A flavoursome aroma of spices wafting in the air, this pulao is mildly spiced with cloves, cardamom, cinnamon and bay leaves that give it a heavenly touch.
This is also one pulao where more sugar is added than salt, making it doubly delightful.
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, green peas, sugar and saffron. Add ¼ teaspoon turmeric powder for a bright yellow colour if you wish to.
Simmer the heat to low. Cover 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.
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Mishti Pulao Recipe
- 1 cup Gobindobhog Rice (If not available, use basmati rice)
- 3 tablespoon Ghee
- 10-12 Raisins
- 10-12 Cashew Nuts
- 2-3 Green Cardamom
- 2-3 Cloves
- 1 inch Cinnamon
- 1 Bay Leaf
- 2 cups Water
- ¼ cup Green Peas
- 3 tablespoon Sugar
- 15-20 strands 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, green peas, sugar and saffron.
- Simmer the heat to low.
- Cover 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.