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%Bengali Basanti Pulao Recipe Debjanir Rannaghar

Bengali Basanti Pulao | Bengali Holud Pulao Recipe


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


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


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


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.


  1. 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:

  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.

%Debjanir Rannaghar


  • 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


  • 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

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