Bengal, famous for its numerous delicacies, has introduced one of its favorite dishes, “Basanti Pulao.” It is mainly a traditional Bengali dish prepared during festivals and special occasions as Bengalis are well known for their customs and traditions. For example, one can see an incredibly delicious platter during Durga Puja. As for Bengalis, this day is celebrated with immense love. Similarly, Basanti pulao is an aromatic and bright yellow-colored rice flavored with whole spices.
Usually, raisins and cashews add a royal touch to this dish. This lovely dish is also known as “holud pulao” or “mishti pulao” in Bengali. It is made using Gobindobhog rice {preferably as it is a very fragrant short grain rice which is popular in Bengal} or basmati rice, turmeric, and saffron. This golden Rice is known as a delight to eat. Essential ingredients are Rice, ghee, Sugar, Nuts, and whole spices.
Basanti Pulao Recipe Ingredients:
- 1 cup raw Gobindo Bhog / basmati rice
- 2 tablespoon ghee
- 10-12 raisins
- 10-12 whole cashew nuts
- 2-3 green cardamoms
- 2-3 cloves
- 1-inch piece of whole cinnamon
- One bay leaf
- 2 cups water
- Three tablespoon sugar
- One pinch saffron
Basanti Pulao Recipe Instructions:
- One can start making this pulao by washing 1 cup of Gobindo bhog/ basmati rice with water 2-3 times until the water runs clear. One must soak the Rice in 4-5 cups of water for 30 minutes.
- Heat 2 tbsp ghee in a medium-size heavy bottom pot over medium-high heat.
- Once the ghee is hot, add 10-12 raisins and those 10-12 cashew nuts to the pot and fry them on medium heat until they turn golden brown. You can keep stirring while frying so that they fry evenly.
- Add 2-3 whole green cardamoms, 2-3 cloves, 1-inch piece of whole cinnamon, and 1 bay leaf, and fry it for 10 seconds.
- The next step is to drain the Rice and add it to the pot. Add 2 cups of water, 3 tbsp sugar, and a pinch of saffron and stir well {Instead of saffron, you can add ½ teaspoon turmeric powder or 2 drops of yellow food color} to give it a lovely essence of color as per its tradition.
- You can reduce the heat to low. Cover the pot with a tight fitting lid and cook the rice until all the water is absorbed and the Rice is well cooked. It will gradually take some time to cook.
- Lastly, you can remove the pot and let the pulao rest for around 5-10 minutes. Afterward, fluff the rice gently with a fork. Garnish with almonds and pistachios, and saffron strands. Serve hot!
Usually, dry fruits are also added to give it a royal touch with undertones of sweetness. This Bengali pulao is quite different from other savory pulao as it has a cacophony of unique flavor that plays around in your mouth from the first bite.
Some basic information about Basanti Pulao Recipe:
- Preparation time: 10 mins
- Cooking time: 3o mins
- Total time: 40 mins
- Servings: 4 people
- General equipment used: A heavy bottom pan!
Servings Suggestions:
Basanti pulao can be enjoyed with a host of different Bengali curries. It mainly goes well with spicy curries like Kosha Mangsho, as the sweetness of this pulao gives an outstanding balance to the spiciness of the curry.
One also enjoys it with Bengali Doi Murgi or with Chicken Rezala {famous Bengali dishes}
Few exceptions:
- If one wishes to make this Basanti pulao in a traditional pressure cooker, you must wait for 2 whistles on high heat
- If one wishes to make the Basanti pulao in an electric pressure cooker or instant pot, one must press saute and follow the above steps. Please press the button [pressure cook] and set it for 6 mins maximum, and lastly, let the pressure release naturally for 10 minutes. Open the lid and serve hot!
Basanti Pulao is a famous dish cooked with much fanfare during the Bengali New Year, also called Poila Boisakh. It is served with Kosha mangsho, goat meat cooked with spices on a slow flame for a long duration.
Many people also prepare this dish during Durga Puja and Saraswati Puja…
Perfect Basanti pulao should:
- Have a yellow hue without smelling 0f turmeric
- Have a sweet flavour as it is called the sweet Rice, and also, it should not overpower the taste buds
- The aroma from the ghee should be subtle without overwhelming the senses
- It should have separate grains and not turn into lumps when you serve.
Note:
The used ingredients and the quantity and the style to make Basanti pulao are to assist one in cooking this dish. To make it delicious and lip-smacking, one can feel free to try different styles or add new items to the plate. Also, the use of saffron in this pulao is suggested as it helps give a yellow tinge to the dish as well as the aromatic spices used in the recipe provide a lovely heady aroma to make you fall in love with.
To conclude with..
This ultimate Bengali dish is a heart stealer!
