Basanti Pulao is a dish that is synonymous with Bengali cuisine. This signature flavorful dish is a sweet Pulao or Pilaf that is known for its saffron color. The word "Basanti" translates to a type of yellow color, which is why this pulao is also known as Holud Pulao. The dish is also commonly referred to as Bengali Mishti Pulao, which translates to "sweet pulao" in English.

%Bengali Basanti Pulao Recipe Debjanir Rannaghar

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Ingredients and Tips to cook perfect Bengali Basanti Pulao
The family recipe of Basonti Pulao
Jagadhatripujo special Bashonti Pulao- My first experience of cooking bhog
Bengali Basanti Pulao Recipe Video
Bengali Holud Pulao- Its origin and serving suggestion
Here's how I make Basanti Pulao at Debjanir Rannaghar!
Recipe Card
Pairing Bengali Basanti Pulao
Rice Recipes apart from Basanti Pulao from Debjanir Rannaghar
Have you tried the Basanti Pulao Recipe from Debjanir Rannaghar!
Here's the Bengali Holud Pulao Pin for your pinterest board!

Ingredients and Tips to cook perfect Bengali Basanti Pulao

Cooking Basanti Pulao is a meticulous and intricate process that requires a perfect balance of fragrant spices and sweet flavors. We prepare this pulao with high-quality Gobindobhog rice and ghee. The addition of ghee in the making of Basanti Pulao provides it with a luxurious and irresistible taste.

To enhance the complexity of the dish, we incorporate a variety of whole spices, such as cinnamon, cardamom, and bay leaves. These spices impart a unique and delightful flavor to the Bengali Mishti Pulao, which is both aromatic and delectable. The distinct yellow color of basanti pulao comes from the use of saffron or yellow food color, which also adds a floral aroma and flavor.

In addition to the spices, we include cashew nuts and raisins, which contribute a subtle crunch and sweetness to the Pilaf.

The family recipe of Basonti Pulao

Passed down from Thakuma to my mother and aunt, this recipe holds a special place in our hearts. Basanti Pulao, also known as Holud Pulao, is not only a family favorite, but an essential dish prepared on the day of Jagadhatri Pujo in our ancestral home in North Calcutta. As I mentioned this renowned Bengali rice delicacy is characterized by its vibrant yellow hue and the use of Gobindobhog Rice.

At our home, Jagadhatri Pujor Bhog feels incomplete without Basanti Pulao. Thakuma, before her passing, set the menu in stone, and we continue to honor her choices to this day. I simply cannot envision our Pujor bhog without the presence of Basanti Pulao alongside Phulkopir Dalna. My mother takes charge of cooking the bhog, which consists of five plates filled with various Bengali delicacies including Bhoger Khichuri, Aloor Dum, Basanti Pulao, Aloo Phulkopir Dalna, Chanar Dalna, Tomato Amsotto Khejur er Chutney, Payesh, and more. When it comes to the guests, we enlist the help of "Rannar Thakur," our trusted cook, who faithfully follows the same recipe.

Jagadhatripujo special Bashonti Pulao- My first experience of cooking bhog

Back in 2002, due to an unexpected emergency, the professional cook (rannar Thakur) had to leave, leaving us without anyone to prepare meals for the approximately 80 guests we were hosting. In a spontaneous turn of events, it was decided that the family members would step in and take charge of the cooking duties. At that time, I was a young college student, full of energy, and eager to take on the challenge. I volunteered to prepare the Pulao and Chanar Dalna dishes. My mother was not very confident in my cooking abilities as I was only 18 then. However. my father provided me with emotional support throughout the process.

With a great deal of worry, I managed to cook the Pulao and Chanar Dalna for our guests. I still remember my father's unwavering support during that time. It was my first experience cooking in such large quantities. Thankfully, no one complained or asked for seconds, so I hope that the guests enjoyed the food I prepared.

Bengali Basanti Pulao Recipe Video

Bengali Holud Pulao- Its origin and serving suggestion

Bengali Holud Pulao, also known as Basanti Pulao, is a sweet rice dish that is typically cooked with a generous amount of sugar. To balance out the sweetness, it is often served with spicy accompaniments like Mangshor Jhol or Aloor Dum. This dish pairs well with both meat and vegetarian options, making it a versatile choice. Unlike other spicier rice dishes, Basanti Pulao has a subtle flavor that complements the boldness of its side dishes. Its origins can be traced back to the Murshidabadi cuisine, as evident from the use of saffron. It is also reminiscent of the famous Zarda Pulao. Additionally, the names Pallo and Pulaka, derived from Sanskrit, further emphasize the aromatic nature of this rice dish.

Here's how I make Basanti Pulao at Debjanir Rannaghar!

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Bengali Basanti Pulao | Bengali Holud Pulao Recipe

Basanti Pulao is a popular Bengali dish. It is a sweet Pilaf that is known for its saffron color. The word "Basanti" means yellow, so it is also called Holud Pulao. It is also known as Bengali Mishti Pulao, which means sweet pulao in English.

Course Main

Cuisine Bengali

Diet Vegetarian

Keyword Basanti pulao recipe, bengali holud pulao recipe, bengali pulao recipe, Debjanir Rannaghar, mishti pulao recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings Portions

Calories 730kcal

Author Debjani Chatterjee Alam

Cost Rs 250

Ingredients

500 g Gobindobhog Rice
100 g Ghee
50 g Cashew nut
50 g Raisin
20 strings of Saffron
2 drops Yellow Food Color optional
150 ml Milk
7 tablespoon Sugar
1 teaspoon Salt

To make Bengali Pulao Masala Powder:

1 Nutmeg
3 Mace
1 Cinnamon Stick
6 Green Cardamom
2 Black Cardamom
5 Clove
½ teaspoon Sahi Jeera

Tempering:

1 Cinnamon Stick
6 Green Cardamom
2 Black Cardamom
5 Clove
2 Bay Leaf

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Instructions

Prep Work

Rinse the Gobindobhog rice under flowing water until all the starchy water is gone.
Soak the Saffron string in warm milk for 15 minutes.
Soak the rice in plain water for 15 minutes, then discard the water.

To make the Pulao Masala:

Grind Nutmeg, Mace, Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, and Sahi Jeera into a coarse powder.
For 500g of rice, you will need 2 teaspoons of Masala Powder.

For Marination:

Combine the rice (after discarding the water and drying for 15 minutes) with ½ teaspoon of salt, a small amount of food color, 1 tablespoon of Ghee, and 1 teaspoon of Pulao Masala.

To make the Basanti Pulao:

In a deep-bottomed pan, heat 100g of Ghee.
Fry Cashewnuts and Raisins until the nuts turn slightly brown and the raisins become translucent.
Remove them from the pan.
Temper the Ghee with Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, and Bay Leaf.
Add the rice and fry it on low heat for about 5 minutes.
Now, add Sugar and Salt and mix well.
Pour in the saffron-soaked milk and a few drops of yellow color.
Also, add the fried nuts and raisins.
Add exactly double the amount of water as the rice.
Keep the heat high.
Cover the pan with a lid and cook on low heat for approximately 15 minutes.
Gently stir as needed.
When most of the water has evaporated from the rice, include 1 teaspoon of pulao masala.
Gently combine and cook for 2-3 minutes on low heat, covering the pan with a lid.
Turn off the heat and refrain from opening the lid for 10 minutes. After 10 minutes, uncover the lid and lightly mix the pulao.
Ensure that the rice is thoroughly cooked and not mushy in the end.
Serve Basanti Pulao hot with your choice of side dishes, veg or non-veg.

Video

Notes

Adjust the quantity of sugar and salt according to your preference, but keep in mind that Basanti Pulao is known for its sweetness.
The intensity of the yellow color will depend on the quality of saffron used. Adding food coloring is optional; I personally like to use Ameri color's Gel color. Avoid using turmeric powder for the yellow color as it will give the pulao a turmeric aroma.
The ratio of water to rice is crucial; too much water will make the pulao soggy, while too little will make it dry. Ideally, use double the amount of water as the rice and use the same utensil to measure.
If you prefer, you can also use a pressure cooker to make the pulao. If using a pressure cooker, two whistles after putting the vent weight on is sufficient.
Instead of Gobindobhog Rice, you can use other varieties of short-grain or Basmati Rice. However, traditionally, Gobindobhog Rice is used in Bengali Cuisine to cook Basanti Pulao.

Nutrition

Pairing Bengali Basanti Pulao

Rice Recipes apart from Basanti Pulao from Debjanir Rannaghar

Have you tried the Basanti Pulao Recipe from Debjanir Rannaghar!

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Here's the Bengali Holud Pulao Pin for your pinterest board!

%bengali basanti pulao Recipe Pinterest Pin

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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