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
Scale
- 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
- 1/2 Tsp. Sahi Jeera
Tempering:
- i-inch Cinnamon Stick
- 6 Green Cardamom
- 2 Black Cardamom
- 5 Clove
- 2 Bay Leaf
Instructions
Bengali Basanti Pulao Recipe

- Wash Gobindobhog rice under running water until there is no starchy water left.
- Soak Saffron string in warm milk for 15 minutes.
- Soak the rice in plain water for 15 minutes and then discard the water.
To make the Pulao Masala:
- Make a coarse powder of Nutmeg, Mace, Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, and Sahi Jeera.
- You need 2 Tsp. Masala Powder for 500g of Rice.
Marination:
- Mix the rice (after discarding the water and drying for 15 minutes) with 1/2 Tsp. salt. little food color, 1 Tbsp. Ghee and 1 Tsp. Pulao Masala.
To make the Basanti Pulao:
- In a deep bottom, pan heat Ghee (100g).
- Fry Cashewnut and Raisins till the nuts turn a bit brownish and the raisin translucent.
- Strain from the pan.
- Temper the Ghee with Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, and Bay Leaf.
- Add Rice and start frying the rice on low flame for around 5 minutes.
- Now add Sugar and Salt and give a thorough mix.
- Add the saffron-soaked milk and a few drops of the yellow color.
- Add fried nuts and raisin as well.
- Now add the exact double amount of water of the rice.
- Keep the heat on the higher side.
- Cover the pan with a lid and cook over low flame for around 15 minutes.
- Check-in between and lightly stir if required.
- Once the water is almost evaporated from the rice add 1 Tsp.Pulao masala.
- Lightly mix and cook for 2-3 minutes on low flame covering the pan with a lid.
- Switch the flame off and do not open the lid for 10 minutes.
- After 10 minutes open the lid and give the pulao a light stir.
- 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