How To Make Bengali Basanti Pulao At Home

Basanti Pulao, a festive Bengali dish, is a fragrant, slightly sweet yellow rice, traditionally served during special occasions. Made with aromatic gobindobhog rice, ghee, and subtle spices, it’s the perfect accompaniment to rich curries or fried dishes. Here's how you can make this delicious dish at home.

What Is Basanti Pulao?

Basanti Pulao, also known as Mishti Pulao, is a signature Bengali rice dish known for its golden colour and delicate sweetness. "Basanti" means yellow, and the rice gets its beautiful hue from turmeric or saffron. This dish is often cooked during festivals like Durga Puja, weddings, or other celebrations. The key ingredients—gobindobhog rice, ghee, and sugar—lend it a distinct fragrance and richness that pairs beautifully with spicy Bengali curries like kosha mangsho or fish dishes.

While it’s often served during elaborate meals, Basanti Pulao can also be enjoyed on its own, thanks to its fragrant and slightly sweet flavour. It’s simple enough for beginners yet satisfying for seasoned cooks!

How To Make Bengali Basanti Pulao?

Here’s how to make a traditional Bengali Basanti Pulao at home:

• Start by rinsing the gobindobhog rice thoroughly under cold water until the water runs clear. Soak the rice for about 15-20 minutes, then drain and set aside.
• In a heavy-bottomed pan, heat 1 tablespoon of ghee over medium heat. Add cashews and fry until golden. Then add the raisins and stir until they puff up. Remove and set aside.
• In the same pan, add another tablespoon of ghee. Once hot, add the bay leaf, cardamom pods, cinnamon stick, and cloves. Fry for about 30 seconds until aromatic.
• Add the soaked and drained rice to the pan. Stir gently to coat the rice with ghee and spices. Be careful not to break the rice grains while stirring.
• Stir in turmeric powder for the yellow colour, or add saffron soaked in warm milk for a more delicate flavour.
• Pour in 2 cups of water, adjusting as needed, followed by sugar and salt to taste. Stir gently, ensuring the rice is evenly spread. Bring the mixture to a boil.
• Once the water starts boiling, cover the pan with a tight-fitting lid. Lower the heat to a simmer and cook for 10-12 minutes, or until the rice is fluffy and cooked through.
• Once the rice is done, gently fluff it with a fork. Add the fried cashews and raisins on top and mix lightly. Serve hot with your favourite curry or fried dishes.

Image Credits: Freepik

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