Basanti Pulao or Mishti Pulao is a typical Bengali dish and a staple item on special occasions. Basanti means yellow and the dish derives its name from the amazingly yellow coloured rice. The dish brings to fore the vibrant colours of spring.
Flavourful and fragrant Bengali sweet rice goes well with a gravy side dish. In Bengal, Mishti Pulao served with spicy mutton curry or chicken kasha make for an irresistible combination.
Holud Pulao or Yellow Pilaf enhanced with sugary undertones is a keeper for sure! It’s far better than regular plain rice. The sugar gives a nice touch to the main component of the sweet yellow rice. It’s very tasty, everyone enjoys it and it goes down well with kids. Mishti Pulao has a great balance of flavours and a good texture. It’s the best rice I ever cooked and tastes awesome with any Indian curry and a salad.
Bengali Basanti Pulao Recipe:
Bored of making plain rice every day? Try some something different – Sweet Pulao makes a nice bright change from having plain rice. Delicious Basanti Pulao – lightly spiced with sweet undertones from sugar and raisins – is a pretty good Bengali style rice recipe. The fragrant yellow, sweet-tasting Bengali rice dish works well with a creamy white curry like Chicken Rezala.
How to make mishti Basanti Pulao:
To make Mishti Pulao or Holud Pulao, soak 1 cup of Gobindo Bhog or basmati rice in water for 30 minutes. Drain and keep aside.
Heat 2 tbsp ghee in a pressure cooker. Toss in bay leaves, cinnamon, cardamom and cloves. Once they start to sizzle, add the cashew nuts and raisins. Sauté till they get some colour on them.
Add the ginger paste and fry till the raw smell disappears. Tip in the green peas and mix well.
Add the rice and sauté for a minute in the ghee. Add a pinch of turmeric, salt and sugar. Combine well.
Pour in 2 cups of water and 1-2 drops of lemon juice. Give everything a good stir and put the lid on.
Pressure cook the rice till nicely cooked. Remove from heat and let it rest for an additional 10 minutes. Remove the lid and fluff the rice with a fork.
Serve delicious Bengali Basanti Pulao with Dhokar Dalna or Alu Dum.
Bengali Mishti Pulao Recipe details below:
- Basmati Rice – 1 cup
- Water – 2 cups
- Bay leaf – 2
- Cinnamon – 1 inch piece
- Cardamom – 4
- Cloves – 4
- Cashew nuts – ¼ cup
- Raisins – ¼ cups
- Fresh ginger paste – 1 tsp
- Green peas – 1/3 cup
- Turmeric powder – 1 tsp
- Ghee – 2 tbsp
- Sugar – 2 tbsp
- Salt – 1 ½ tsp
- Lemon juice - 1-2 drops optional
For Basanti Pulao recipe, wash the rice and soak it in water for 30 minutes. After 30 minutes drain the water.
Melt ghee in a pressure cooker. Add the whole garam masala – bay leaf, cinnamon, cardamom and cloves –and sauté over medium heat.
Add the cashews and kismis and sauté till the cashews turn a golden brown and the raisins plump up.
Tip in the ginger paste and fry for a minute. Add the green peas and combine well.
Now add the rice and sauté for 1 minute. Sprinkle turmeric, salt and sugar. Mix well.
Add water and lemon juice, stir gently till all the ingredients are well mixed. Cover with a lid and pressure cook for 1 high and 1 low whistle or till the rice is tender. Turn off the heat and let it rest with the lid on for about 10 minutes.
Fluff with a fork and serve Bengali Mishti Pulao with paneer or chicken gravy.
For variation, add paneer or prawns.