Bengali Basanti Pulao | Bengali Holud Pulao Recipe | Bhoger Misti Pulao

Basanti Pulao, is the family favorite that has been followed by the Chatterjee clan for the last 50 years or more as part of the Jagadhatri Pujor Bhog. Thakuma's recipe came to me through my mother and Mamoni (my aunt). Basanti Pulao or Holud Pulao is not only a family favorite but a dish mandatorily cooked on the day of Jagadhatri Pujo at my ancestral house in North Calcutta.  Basonti Pulao, in general, is a famous  Bengali rice delicacy. Basanti stands for bright yellow color and this pulao is signified by the bright yellow color and the use of Gobindobhog Rice.

Jagadhatri Pujor Bhog at home is kind of incomplete without Basanti Pulao at my place. Thakuma, before her death, fixed the menu and to date, we are following the same. I cannot imagine the Pujor bhog at home without Basanti Pulao with Phulkopir Dalna. My mother mostly cooks the bhog that comprises 5 "Thalaa" (plate)  with several Bengali delicacies including Bhoger Khichuri, Aloor Dum, Basanti Pulao, Aloo Phulkopir Dalna, Chanar Dalna, Tomato Amsotto Khejur er Chutney, Payesh, etc. For the guests, we hire "Ragnar Thakur" (cook) and he follows the same recipe.

Jagadhatripujo special Bashonti Pulao

I remember, one year there was some miscommunication and the cook went home for some emergency and we ended up not having a cook. There were around 80 guests and ultimately it was decided the family members will cook! I was in college at that time, hardly 20-21 years old, and full of energy. I decided to cook the Pulao and Chanar Dalna. Maa was not at all confident 😛 however, Baba gave me emotional support and I ended up cooking Pulao and Chanar Dalna for the guests. I was tremendously worried and I still remember Baba supporting me all through. That was my first experience with bulk cooking. Hopefully, people liked whatever I cooked that day; given nobody complained and asked for 2nd serving :).

In my place, the Basonti Pulao has always been cooked with "Gobindobhog" Rice. This, in fact, is followed in several Bengali households. Gobindobhog rice is small-grain and flavored yet not Basmati. This particular variety of rice is easily available in West Bengal and almost in all the Bengali specialty stores within and outside the country. Coming to the Yellow color of the Pulao, comes from the use of Kesar (Saffron) and Yellow food color but not Turmeric Powder. Kesar not only gives the amazing bright yellow color to the Pulao but the flavor as well.

Bengali Holud Pulao!

Bengali Holud Pulao is another name for which this dish is known. This Pulao is generally cooked with a decent amount of Sugar and is a sweet-based rice main. Needless to say, to balance the sweetness of the Holud Pulao we mostly opt for the spicy side to serve with it. This dish goes perfectly with any meat dish such as Mangshor Jhol or even Kosha Mangsho. From the vegetarian options, Aloor Dum or Aloo Phulkopir Dalna is the perfect pairing option. Basonti Pulao is not dominated by spices; instead, it is subtle and probably the reason it goes perfectly with almost every spicy side.

When it comes to blog posts, I prefer a planned approach, especially for recipes. I do maintain a spreadsheet and plan for almost a month before considering the seasonal and cultural influences. However, exceptions are there and this blog post is obviously one such exception. I haven't planned to write about Basanti Pulao however, I ended up writing this. In fact, I cooked and clicked it today only. I cooked the Basanti Pulao as part of our Sunday lunch along with the Pathar Mangshor Jhol.

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

Recipe Card

Bengali Basanti Pulao | Bengali Holud Pulao Recipe

---

★★★★★

5 from 1 review

• Author: Debjani Chatterjee Alam
• Total Time: 30 mins
• Yield: 5 Portions 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A flavorful rice recipe has been used by my grandmother from my father's side for years and then followed by my mother and aunts; Basanti Pulao

---

Ingredients

Units USM Scale 1x2x3x

• 500g Gobindobhog Rice
• 100g Ghee + 1 Tsp.
• 50g Cashewnut
• 50g Raisin
• 1g Saffron or a few Strings
• 2 drops Yellow Food Color (optional)
• 1 cup Milk
• 7 Tbsp. Sugar
• 1 Tsp. Salt

To make Bengali Pulao Masala Powder:

• 1 Nutmeg
• 3 Mace
• 1-inch Cinnamon Stick
• 6 Green Cardamom
• 2 Black Cardamom
• 5 Clove
• ½ Tsp. Sahi Jeera

Tempering:

• i-inch Cinnamon Stick
• 6 Green Cardamom
• 2 Black Cardamom
• 5 Clove
• 2 Bay Leaf

Cook Mode Prevent your screen from going dark

---

Instructions

Bengali Basanti Pulao Recipe

1. Wash Gobindobhog rice under running water until there is no starchy water left.
2. Soak Saffron string in warm milk for 15 minutes.
3. Soak the rice in plain water for 15 minutes and then discard the water.

To make the Pulao Masala:

1. Make a coarse powder of Nutmeg, Mace, Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, and Sahi Jeera.
2. You need 2 Tsp. Masala Powder for 500g of Rice.

Marination:

1. Mix the rice (after discarding the water and drying for 15 minutes) with ½ Tsp. salt. little food color, 1 Tbsp. Ghee and 1 Tsp. Pulao Masala.

To make the Basanti Pulao:

1. In a deep bottom, pan heat Ghee (100g).
2. Fry Cashewnut and Raisins till the nuts turn a bit brownish and the raisin translucent.
3. Strain from the pan.
4. Temper the Ghee with Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, and Bay Leaf.
5. Add Rice and start frying the rice on low flame for around 5 minutes.
6. Now add Sugar and Salt and give a thorough mix.
7. Add the saffron-soaked milk and a few drops of the yellow color.
8. Add fried nuts and raisin as well.
9. Now add the exact double amount of water of the rice.
10. Keep the heat on the higher side.
11. Cover the pan with a lid and cook over low flame for around 15 minutes.
12. Check-in between and lightly stir if required.
13. Once the water is almost evaporated from the rice add 1 Tsp.Pulao masala.
14. Lightly mix and cook for 2-3 minutes on low flame covering the pan with a lid.
15. Switch the flame off and do not open the lid for 10 minutes.
16. After 10 minutes open the lid and give the pulao a light stir.
17. The rice must be cooked properly and must not be soggy at the end.

Notes

• Adjust the Sugar and Salt as per requirement; however, Basanti Pulao is dominated by sweetness.
• Depending on the quality of Kesar you will get the yellow color. The use of Food color is completely optional. I use Ameri color's Gel color.
• Try not to use Turmeric Powder for the yellow color as the pulao will then be having the aroma of Turmeric.
• Water proportion to rice is very crucial as with extra water the pulao will turn soggy and in case the amount is less, the pulao will turn messy.
• A double amount of water to the rice is ideal. Use the same utensil to measure the water.
• You can use a pressure cooker to make the pulao as well. In case using the cooker, 2 whistles after putting the vent weight are enough.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main
• Method: Cooking
• Cuisine: Bengali

Nutrition

• Serving Size: 150g
• Calories: 730
• Sugar: 25.7g
• Sodium: 964mg
• Fat: 26.4g
• Saturated Fat: 14.3g
• Carbohydrates: 113.5g
• Fiber: 3.5g
• Protein: 11.1g
• Cholesterol: 55mg

Keywords: Basanti pulao recipe, bengali holud pulao recipe, bengali pulao recipe, mishti pulao recipe, debjanir rannaghar

Recipe Card powered by

Bengali Basanti Pulao Recipe Video

Rice Recipes apart from Basanti Pulao from Debjanir Rannaghar:

• Awadhi Vegetable Tehri (Also known as Veg Tehri)
• Bhat Bhaja (also known as Bengali Bhaja Bhat)
• Bangladeshi Mutton Tehari (Also known as Gosht Tehari)
• Bou Khuda (also known as Boua Pulao or Bou Khudi)
• Bengali Niramish Khichuri (also known as Bhoger Khichuri aka Bengali Khichuri)
• Murgi Khichuri (also known as Murgir Mangshor Khichuri
• Ilish Pulao (Also known as Bengali Hilsa Pulao Recipe)
• Dhakai Morog Pulao (also known as Sahi Morog Pulao)
• Kolkata Mutton Biryani (also known as Calcutta Biryani)
• Birista Pulao (Also known as Piyaz Beresta Pulao)
• Masoor Daler Patla Khichuri (Also known as Bengali Red Lentil Khichdi)
• Ghee Bhat (Also known as Bengali Sweet Pulao)
• Masoor Daler Patla Khichuri (also known as Bengali Masoor Dal khichuri)
• Peas Pulao (Also known as Matar Pulao)
• Khejur Gurer Payesh (also known as Bengali Rice Kheer with Date Palm Jaggery)
• Niramish Bhuni Khichuri (also know as Bengali Bhuni Khichuri)
• Muri Ghonto (Also known as Bengali Fish Head and Rice Mishmash)
• Pish-Pash (Also known as Indian Rice and Chicken Hotchpotch)
• Kolkata Mutton Biryani (Also known as Calcutta Biryani)
• Chaler Payesh (Also known as Bengali Rice Kheer)
• Crab Biryani (Also known as Crab Dum Biryani or Nandu Biryani)

Have you tried the Basanti Pulao Recipe from Debjanir Rannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com, or on Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.

You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar.

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