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%Bengali Ghee Bhat Recipe Debjanir Rannaghar

Ghee Bhat | Bengali Sweet Pulao

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Ghee Bhat is a traditional Bengali sweet Pulao prepared with Rice, Indian spices, and nuts.


Units Scale
  • 500g Basmati Rice
  • 50g Ghee
  • 50g White Oil
  • 1 Carrot (chopped)
  • Half Cup Green Peas
  • 10 French beans (Chopped)
  • 4 Green Chilies (based on your taste)
  • 2-inches Cinnamon
  • 8 Clove
  • 3 Bay Leave / Tej Pata
  • 2 Dry Red Chili
  • 4 Green Cardamom
  • 1 Black Cardamom
  • 1 Tsp. Sahi Jeera
  • 1/2 Jaiphal (Powdered)
  • 1 Floret Javitri ( chopped)
  • 1 Tsp. Bengali Garam Masala Powder
  • 50 g Cashew nut
  • 50 g Raisins
  • 1 tsp. Salt
  • 5 Tbsp. Sugar


  1. Wash rice 3-4 times and keep that aside.
  2. Take a large vessel / covered pan (preferably a non-stick vessel and take the ghee and oil and heat it.
  3. Add Cashew nuts and raisins to the hot ghee-oil mixture and fry them and keep them aside after frying.
  4. Now temper the Ghee-Oil mixture with Cinnamon, Bay Leave, Clove, Dry Red Chilies, Green Cardamom, Black Cardamom, Sahi Jeera, Jaiphal, and Javitri, and cook for two minutes.
  5. Add chopped French beans and Carrots first and cook for 3-5 minutes on low flame.
  6. Then add Green Peas and again cook for some time.
  7. Add a little salt for seasoning.
  8. Now add washed rice to the mixture and fry for around 5-6 minutes on low flame. It’s very important to fry rice properly to get the typical taste.
  9. Add the rest of the salt and sugar and Garam Masala Powder and again cook for 2-3 minutes.
  10. Now it’s time to add water.
  11. You just need to take double the water proportionate to the rice. What I do is I used the same bowl where the rice was kept to get the proportion.
  12. Add the right proportion of water and mix the rice loosely with a ladle and add fried cashew nuts and raisins to it.
  13. Add slitted green chilies to the mixture to get a fresh aroma.
  14. Bring the water to a boil and after 2 minutes take a spoonful of water and taste it to check the salt and sugar and adjust accordingly.
  15. Cover the vessel with a lid loosely and cook for 10-15 minutes or till 90% of the water has evaporated in medium or low flame.


Water proportion is very important for making Ghee Bhat as if there’s extra water then the end result will be a plate of soggy pulao and vice versa.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Main
  • Method: Cooking
  • Cuisine: Bengali


  • Serving Size: 100g
  • Calories: 455
  • Sugar: 12.5g
  • Sodium: 892mg
  • Fat: 16.8g
  • Saturated Fat: 5.6g
  • Carbohydrates: 71.7g
  • Fiber: 4g
  • Protein: 7.5g
  • Cholesterol: 16mg
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