Traditional Bengali Basanti Pulao Recipe
Basanti pulao, also known as mishti pulao is an admired recipe of Bengal. Popularly prepared on special or festive occasions, this flavorful dish has made its name on every Bengali restaurant. It has a bright yellow color and sweet fragrance that’s cooked with group of Indian spices and salt, raisins, and cashewnuts for the perfect balance every bong looks for.
Occasionally served with kosha mangsho or mangsher jhol, this dishes prepared with healthy cooking oils in India is loved by people of all age groups. This recipe is easy to cook, takes less time, and is also prepared with minimal ingredients that make it easy to prepare at home.
We know this dish makes your mouth water and you’re craving a spoonful of this traditional bengali basanti pulao. With these easy steps, you can easily cook this dish in the comfort of your home.
Ingredients
- 3 cup rice ( washed and smeared with ghee and turmeric)
- 30 cashew nuts
- 30 raisins
- 4 inch cinnamon sticks
- 2 cardamom seeds
- 3 cloves
- 3 bay leaves
- 2 ½ tsp turmeric powder
- 2 tsp grated ginger
- 1 tbsp sugar
- 2 tbsp ghee
- Doctors’ Choice Refined Soybean Oil
Procedure
- Fry the raising and cashews in ghee mixed with Doctors’ Choice Refined Soybean Oil
- Keep the raisin and cashew aside and add more ghee to the pan. Add the bay leaf, cardamom, cinnamon, and cloves
- Add the grated ginger and fry it all a little
- Add the rice and stir it all well to ensure it blends well with the flavors. Pour 6 cups of warm water along with salt and sugar
- Once you see the water drying up and the rice is well-cooked, add in the cashews and raisins
- Pour the rest of the ghee, mix it gently and cover the pot. Turn off the flame
- Enjoy tasty and traditional Bengali Basanti Pulao with your loved ones
