Mishti Pulao Bengali Recipe
The gorgeous yellow Mishti Pulao in a great sweet rice recipeand it tastes really good. The traditional Bengali rice dish with a perfectbalance of sweetness and saltiness is the ideal foil to a subtly spiced sidedish like Chhanar dalna or Alu Dum. Mishti in Bengali means sweet and so it’sessentially a sweet-tasting rice preparation.
Servings: 4
Calories: 211kcal
Ingredients
- 1 cup Basmati Rice
- 2 cups Water
- 2 Bay leaf
- 1 inch Cinnamon stick
- 4 Cardamom
- 4 Cloves
- ¼ cup Cashew nuts
- ¼ cup Raisins
- 1 tsp Fresh ginger paste
- ⅓ cup Green peas
- 1 tsp Turmeric powder
- 2 tbsp Ghee
- 2 tbsp Sugar
- 1½ tsp Salt
- 1-2 drops Lemon juice (optional)
Instructions
- 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.
Notes
For variation, add paneer or prawns.