Oct 182016
 
Basanti Pulao Bengali Sweet Yellow Pulao | Holud Mishti Pulao With Kaju
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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.

Basanti Pulao Recipe

Basanti Pulao

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:

Bengali Mishti 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.

Basmati rice for Bengali pulao recipe

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.

Saute whole garam masala for pulao recipe Bengali style

Add the ginger paste and fry till the raw smell disappears. Tip in the green peas and mix well.

Add peas and ginger paste for sweet rice recipe

Add the rice and sauté for a minute in the ghee. Add a pinch of turmeric, salt and sugar. Combine well.

Add soaked rice for yellow pulao recipe

Pour in 2 cups of water and 1-2 drops of lemon juice. Give everything a good stir and put the lid on.

Add water and lemon juice for holud pulao recipe

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.

Bengali sweet pulao recipe

Serve delicious Bengali Basanti Pulao with Dhokar Dalna or Alu Dum.

Indian yellow rice recipe

If you are looking for more rice recipes, do try out Jeera Pulao and Mixed Vegetable Pulao.

Bengali Mishti Pulao Recipe details below:

Basanti Pulao Recipe
 
Prep time
Cook time
Total time
 
The gorgeous yellow Mishti Pulao is a delicious sweet rice recipe and it tastes really good. The traditional Bengali rice dish with a perfect balance of sweetness and saltiness is the ideal foil to a subtly spiced side dish like Chhanar dalna or Alu Dum. Mishti in Bengali means sweet and so it’s essentially a sweet-tasting rice preparation.
Author:
Recipe type: Main Course
Cuisine: Bengali
Serves: 4
Ingredients
  • 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 – ⅓ cup
  • Turmeric powder – 1 tsp
  • Ghee – 2 tbsp
  • Sugar – 2 tbsp
  • Salt – 1 ½ tsp
  • Lemon juice - 1-2 drops (optional)
Instructions
  1. For Basanti Pulao recipe, wash the rice and soak it in water for 30 minutes. After 30 minutes drain the water.
  2. Melt ghee in a pressure cooker. Add the whole garam masala – bay leaf, cinnamon, cardamom and cloves –and sauté over medium heat.
  3. Add the cashews and kismis and sauté till the cashews turn a golden brown and the raisins plump up.
  4. Tip in the ginger paste and fry for a minute. Add the green peas and combine well.
  5. Now add the rice and sauté for 1 minute. Sprinkle turmeric, salt and sugar. Mix well.
  6. 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.
  7. Fluff with a fork and serve Bengali Mishti Pulao with paneer or chicken gravy.
Notes
For variation, add paneer or prawns.
Nutrition Information
Serving size: 188g Calories: 211 Fat: 1g Carbohydrates: 45g Sugar: 7g Fiber: 3g Protein: 4g Cholesterol: 0mg

 

Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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