Ghee Bhat | Bengali Sweet Pulao
Prep time
Cook time
Total time
Ghee Bhat is a traditional Bengali sweet Pulao prepared with Rice, Indian spices, and nuts.
Recipe type: Main
Cuisine: Bengali
Serves: 8 People
  • Basmati Rice: 500 g
  • Ghee: 50 g
  • White Oil: 50 ml
  • Carrot: 1 chopped
  • Green Peas: half Cup
  • French bean: 10-15 sticks, Chopped
  • Green Chilies: 2-4 (based on your taste)
  • Cinnamon: 2 small stick
  • Clove: 5-8
  • Bay Leave / Tej Pata : 2
  • Dry Red Chili: 1-2
  • Green Cardamom: 2-4
  • Black Cardamom: 1
  • Sahi Jeera: 1 Tsp.
  • Jaiphal: ½ (Powdered)
  • Javitri: 1 Floret ( chopped)
  • Bengali Garam Masala Powder: 1 tsp.
  • Cashew nut: 50 g
  • Raisins: 50 g
  • Salt: 1 tsp.
  • Sugar: 5 tbsp
  1. Wash rice 3-4 times and keep that aside.
  2. Take a large vessel / covered pan (preferably non-stick vessel and take the ghee and oil and heat it.
  3. Add Cashew nuts and raisins in 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 in 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 in low flame. It’s very important to fry rice properly to get the typical taste.
  9. Add 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 water proportionate to the rice. What I do is I use the same bowl where the rice was kept to get the proportion.
  12. Add 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 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.
  16. %Ghee Bhat
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.
Nutrition Information
Serving size: 100g Calories: 455 Fat: 16.8g Saturated fat: 5.6g Carbohydrates: 71.7g Sugar: 12.5g Sodium: 892mg Fiber: 4g Protein: 7.5g Cholesterol: 16mg
Recipe by Debjanir Rannaghar at