Basanti Pulao Recipe (Holud Mishti Pulao)
Basanti Pulao (Mishti Pulao) is a mildly sweet rice preparation very popular in Bengal. It is served with Kosha Mangsho (Bengali Mutton Curry) for all festivals and special occasions. Learn to make it in a traditional way.
Servings: 4 people
Ingredients
- 1 cup Gobindobhog rice If not available, use basmati rice
- 3 tablespoons ghee
- 10-12 raisins (kishmish)
- 10-12 whole cashew nuts (kaju)
- 2-3 whole green cardamoms (hari elaichi)
- 2-3 cloves (laung)
- 1 inch piece of cinnamon (dalchini)
- 1 bay leaf (tejpatta)
- 2 cups water
- 3 tablespoons granulated white sugar
- ¼ teaspoon turmeric powder
- 15-20 saffron strands optional
Instructions
- Rinse rice with water and soak in 3-4 cups of water for 30 minutes.
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add raisins and cashew nuts to the pan and fry until they turn golden brown, stirring continuously.
- Add green cardamoms, cloves, cinnamon stick, and bay leaf and fry for 3-4 seconds.
- Drain the water from the rice and add it to the pan and mix with the ghee gently.
- Add water, sugar, turmeric powder, and saffron strands to the pan and stir gently.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until all the liquid is absorbed by the rice and rice is cooked.
- Remove the pan from the heat and let the rice rest for 5 minutes.
- Remove the lid and fluff the pulao gently with a fork.
- Garnish with slivered almonds and pistachios and saffron strands. Serve hot.
Video
Notes
Mishti Pulao tastes even better the next day, so you can make it a day in advance and store it in an airtight container in the fridge for a day before serving.
Nutrition
Calories: 348kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 16mg | Potassium: 175mg | Fiber: 1g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 6.7mg | Calcium: 21mg | Iron: 1.2mg
