Basanti Pulao

Basanti Pulao

Basanti pulao is a traditional Bengali dish prepared during festivals and special occasions. Basanti pulao is also known as “Mishti pulao” or “Holud pulao”.

This dish is made from fragrant Gobindabhog rice, cashew nuts, and raisins. Basanti stands for bright yellow color and this pulao is signified by the bright yellow color. The use of saffron gives this pulao a gorgeous yellow color and light aroma. Sugary touch and light aroma of saffron and flavoured with whole spices add a royal touch to this dish.

Prep time: 45 minutes

Cock time: 30 minutes

Serves: 3 People

  • Cuisine: Indian | Bengali
  • Category: Veg
  • Course: Main

Ingredients:

  • Gobindobhog Rice: 2 cups
  • Cashew nuts: 50g
  • Raisin: 50g
  • Saffron: a few Strings
  • Turmeric powder: ¼ Tsp
  • Salt: To taste
  • Sugar: 2 Tbsp
  • Ghee: 2 Tbsp
  • Vegetable Oil: 2 Tbsp
  • Green Chillies: 5 pcs
  • Hot Water: 2 Cups
  • Whole Garam masala
    • Cinnamon Stick: 1″
    • Green Cardamom: 6 pcs
    • Clove: 5 pcs
    • Bay Leaf: 2 pcs

Preparation:

  • Wash and rinse the rice under running water until the water runs clear.

  • Soak the rice in plain water for 15 minutes and then discard the water. leave it to air-dry over a strainer.

  • Once dry, transfer it to a mixing bowl.

  • Add cardamom, cinnamon, cloves, 2 green chillies, turmeric, raisin, salt, saffron, 1 tbsp of sugar, and ghee. Mix until rice grains are well coated with ghee and spices. Cover and rest for about half an hour.

Procedure:

  1. Heat ½ tablespoon of ghee and 1 tablespoon vegetable oil in a deep fry pan. On low heat fry the cashew nuts till it turns golden brown. Once done strain from the pan.

  2. Temper the Ghee and oil with Bay Leaf.

  3. Add the marinated rice. Fry it on low flame for about 5 minutes.

  4. Add 1 tbsp sugar and stir nicely another one minute.

  5. Add the exactly same amount of hot water to the rice. The amount of water is important. With extra water, polao will become soggy and with less water, it may get stick to the pan.

  6. Add fried cashew nuts and raisins and remaining green chillies.

  7. Cover the pan with a lid and cook on the lowest possible heat for about 10 minutes.

  8. Check, in between and lightly stir if needed.

  9. Once the water is almost evaporated from the rice add 1 Tsp of ghee.

  10. Lightly mix and cook for 3 minutes on low flame covering the pan with a lid.

  11. After 3 minutes switch off the flame, add remaining ghee and stir gently.

  12. Cover the pan and allow to rest for 10 minutes.

  13. The Basanti Pulao is ready.

  14. The rice must be cooked properly and must not be soggy or sticky at the end.

Serves: 3 people

Serve with:

  • Veg: Aloor Dum or Aloo Phulkopir Dalna
  • Non-Veg: Kosha Mangsho

Tips:

  • Use non stick frying pan to prevent the rice from stickiness. 

  • Use old gobindobhog rice to avoid breaking of rice. 

  • Before adding hot water fry the rice. This will prevent the rice from stickiness. 

  • Add the exactly same amount of water to the rice. Use the same utensil to measure the water. Water proportion to rice is very crucial as with extra water pulao will turn soggy and with less water, the pulao will turn messy.

  • If Turmeric Powder is used for color then the amount should be very less otherwise pulao will be having the aroma of Turmeric.

  • Make sure the quality of Saffron or Kesar is very good. This will give nice color and aroma.

  • Basanti Pulao tastes best on next day. 

  • Do not use food color if you want to serve on next day. Due to food color taste might be affected.

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