Also known as Mishti Pulao, this Basanti Pulao recipe is a Bengali festive dish that is cooked during the auspicious occasion of Durga Puja or Bengali New Year. An aromatic rice dish along with the essence of raisins and cashew nuts give a magnificent finish to this amazing rice recipe. The amazing taste with a sweet touch makes this dish a must-try at home.
Basanti pulao is a popular Bengali dish made during festivities and special events. This sweet-smelling and bright yellow colored rice is seasoned with whole spices.
- 3 Cups rice (soaked and coated with ghee and turmeric)
- 30 Cashew nuts
- 30 Raisins
- 4-inch cinnamon stick
- 2 Cardamom seeds
- 3 Cloves
- 3 Bay leaves
- 2 1/2 tsp turmeric powder
- 2 tsp ginger, grated
- 1 tbsp sugar
- 2 tbsp ghee
- Vegetable oil
- Fry the raisins and the cashews in ghee mixed with vegetable oil.
- Put the fried raisin and cashew aside. Add more ghee into the pan and when hot add bay leaf, cardamom, cinnamon, and cloves.
- Add the minced ginger or ginger paste and fry a little.
- Add the rice (rested, coated with turmeric and ghee), mix smoothly to blend with the flavors. Add 6 cups of warm water along with salt and sugar.
- When the water evaporates and the rice is well-cooked add the cashews and raisins.
- Pour the rest of the ghee, mix slowly and cover the pot. Turn of the flame.
- Serve Basanti pulao hot.