Bengali Basanti Pulao | Bengali Holud Pulao Recipe

5 from 2 votes

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

Cost Rs 250

Get Recipe Ingredients

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.

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.

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.

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.

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.