Basanti Pulao, also known as Mishti Pulao, is a traditional Bengali rice dish known for its distinct yellow color and sweet flavor. It’s often prepared during festivals and special occasions and is characterized by the use of fragrant spices and sweet undertones.
Bengali Style Basanti Pulao
Basanti Pulao, also known as Holud Pulao or Bengali Sweet Yellow Rice, is a classic and vibrant rice dish from the culinary treasure trove of Bengal, a region in eastern India. This aromatic and visually stunning rice preparation is characterized by its golden-yellow color, thanks to the use of saffron, and its subtly sweet and fragrant flavor profile. Basanti Pulao is often served as a special dish during festive occasions, weddings, and celebrations in Bengali households.
Ingredients
- 2 cups Basmati Rice washed and soaked for 30 minutes
- 4 tablespoons Ghee (Clarified Butter)
- 2 Bay Leaves
- 1 inch piece Cinnamon Stick
- 4 Cardamom Pods
- 4 Cloves
- 1 teaspoon Turmeric Powder
- 3 tablespoons (adjust as per taste) Sugar
- 1/4 cup Cashew Nuts
- 1/4 cup Raisins
- 3 1/2 cups Water
- to taste Salt
- a pinch Saffron Strands soaked in 2 tbsp warm milk (optional)
Instructions
- Prep the Rice: Drain the soaked rice and set aside. Ensure the rice is drained thoroughly.
- Cook the Nuts and Raisins: In a large heavy-bottomed pan, heat 2 tablespoons of ghee. Fry the cashew nuts and raisins until the nuts are golden brown and the raisins are plump. Remove them from the pan and set aside.
- Temper the Spices: In the same pan, add the remaining ghee. Add bay leaves, cinnamon stick, cardamom pods, and cloves. Sautรฉ for a few seconds until aromatic.
- Cook the Rice: Add the drained rice to the pan. Gently fry the rice for a couple of minutes until the grains are well-coated with ghee and slightly translucent.
- Add Turmeric and Sugar: Stir in turmeric powder and sugar. Mix well until the sugar is dissolved and the rice is evenly colored.
- Boil the Rice: Pour in the water and add salt to taste. Bring to a boil, then reduce the heat to low. Cover and simmer until the rice is cooked and all the water has been absorbed, about 15-20 minutes.
- Add Saffron and Nuts: Once the rice is cooked, gently fluff it with a fork. Drizzle the saffron-infused milk over the rice. Add the fried cashew nuts and raisins. Gently mix.
- Serve: Serve the Basanti Pulao hot, ideally with Bengali style mutton or chicken curry.
Tips and Information
Conclusion:
Bengali Style Basanti Pulao is a delightful representation of the rich and aromatic culinary heritage of Bengal. Its stunning golden color, subtle sweetness, and fragrant spices make it a favorite dish during special occasions and celebrations in Bengali households. Whether enjoyed on its own or as part of a larger feast, Basanti Pulao is a flavorful and visually appealing addition to Bengali cuisine.Tips and Overview
- Rice Quality: Use good quality basmati rice for the best flavor and texture.
- Soaking Rice: Properly soaking the rice helps in cooking it evenly and makes it fluffy.
- Sugar Adjustment: The sweetness can be adjusted to suit your taste. Traditional Basanti Pulao is mildly sweet.
- Gentle Cooking: While frying the rice, be gentle to avoid breaking the grains.
- Consistency: The final dish should be fluffy and each grain of rice should be separate.
