Recipe: Appetizing Basanti Pulao (Bengali Sweet Yellow Pulao)

Recipe: Appetizing Basanti Pulao (Bengali Sweet Yellow Pulao) Delicious, fresh and tasty.

Basanti Pulao (Bengali Sweet Yellow Pulao). Bright, flavourful, fragrant, delicious - we fall short of adjectives while describing this popular Bengali rice meal. Known as Basanti Pulao, Holud Pulao and Mishti Pulao, this golden rice is the highlight of Bengali festivals and special occasions. The striking yellow colour is imparted by turmeric and the invigorating aroma is lent by whole spices, making this sweet yellow rice an absolute.

Basanti pulao is a traditional Bengali dish prepared during festivals and special occasions.

This aromatic and bright yellow coloured rice is flavoured with whole spices.

Raisins and cashews add a royal touch to this dish.

You can have Basanti Pulao (Bengali Sweet Yellow Pulao) using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Basanti Pulao (Bengali Sweet Yellow Pulao)

1. Prepare 2 cup of basmati rice.

2. Prepare 2 sticks of cinnamon (dalchini).

3. It’s 7 of cardamom (elaichi).

4. It’s 7 clove of (laung).

5. You need 15 of cashew-nut (kaju).

6. Prepare 12 of almond (badam).

7. Prepare 10 of raisin (kishmish).

8. Prepare 1 tsp of salt.

9. It’s 4 tsp of sugar.

10. You need 1-2 pinches of turmeric powder (haldi).

11. It’s 1 pinch of saffron.

12. Prepare 2 of bay leaves.

13. It’s 3 tbsp of ghee.

Basanti pulao is also known as mishti pulao or holud pulao.

Traditionally this dish is prepared with gobindobhog rice which.

Basanti Pulao with step wise photos and instructions.

Basanti Pulao is a pure Bengali delicacy and one of the most famous pilau rice recipe in East India and Bangladesh.

Basanti Pulao (Bengali Sweet Yellow Pulao) step by step

1. Wash the rice and soak in water for 1/2 an hour. Drain the water and keep aside..

2. Roughly crush the cashew-nuts and almonds into pieces and keep aside..

3. Roughly crush the raw spices (cinnamon, cardamom and clove) and keep aside..

4. Heat ghee in a thick bottomed pan or pressure cooker. Add bay leaves and crushed raw spices and stir for 30 seconds..

5. Now, add cashew-nuts and almonds and sautè till the cashew-nuts turn light golden..

6. Pour the basmati rice and stir well..

7. Add turmeric powder, saffron, salt and sugar and mix very well..

8. Add water – make sure the rice should be properly immersed in water..

9. Cover the lid. If you are using a pressure cooker, cook it for 2 whistles in full flame. If you are using a pan, cook it for 20 minutes in low flame or till the rice it cooked properly and water gets fully absorbed..

10. Remove it from the flame. For pressure cooker, wait till the pressure cools down. For pan, you can serve instantly..

11. Your Basanti Pulao is ready to be served now..

It is a fragrant sweet rice dish which is also known as Mishti Pulao.

It is the combination of rice with some whole spices, ground spice, ginger paste and dry fruits and its prepared in Ghee (Clarified Butter).

A perfect pulao should - Sport a yellow hue without smelling of turmeric; Have separate grains and not turn into a lump when you serve; Aroma from ghee should be subtle and should not overpower the senses; Have a sweet flavor that does not overpower the taste buds; Side Dishes for Basanti Pulao.

Bengalis love rice and they love festive cooking.

And what other recipe could be better fitting for any festive occasion, than Bengali Sweet Pulao Recipe or Basanti Pulao with basmati rice.