Basanti Pulao | Bengali Sweet Yellow Pulao | Mishti pulao | Holud Pulao | Pujo'r Bhoger Pulao

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Basanti Pulao is a sweet yellow pulao which is very famous and traditional in Bengali cuisine. For this pulao, a special rice variety i.e Gobindo Bhog rice is used. But if it is not available for your place, you can use Kala jeera rice/ Basmati rice. It can be served with any dry spicy veg(like Dum Aloo) or non veg curry(like Mutton Curry). Today I have served it with Kashmiri Dum Aloo. In Bengali culture we usually make this pulao in any special occasion. This recipe is also very famous for "pujor bhog".
I hope you will also enjoy this simple traditional recipe. Lets go to the main recipe.

Preparation Time : 10 minutes

Cook Time       : 25 minutes

Serves            : 2 people

Ingredients:

  • Gobindo Bhog/ Aromatic rice: 2 cup
  • Whole Green Cardamom: 8-10 pieces
  • Whole Cinnamon Stick: 3 medium sticks
  • Whole Bayleaves: 2-3 pieces
  • Whole Clove: 6-7 pieces
  • Whole Nutmeg: 1/2 pieces(cut into pieces)
  • Whole Mace: 1 piece
  • Ghee(clarified butter): 3 tablespoon
  • Grated Ginger: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Saffron strands: 1 pinch
  • Salt to taste
  • Sugar to taste
  • Cashew nuts: 1 handful
  • Raisins: 1 handful
  • Hot Water: 4 cup

How to Make:

  1. Wash the rice and soak it for 15 minutes.
  2. Then strain it and leave it in strainer for few more minutes. In this time, rice will be little dry.
  3. Shift rice into a bowl. Then marinate the rice with 1 tablespoon ghee, turmeric powder and little sugar. Leave it for 20 minutes.
  4. Then take leftover ghee to a heavy bottom pan. Let it melt.
  5. Add all whole masala and fry it until the fragrance coming out. 
  6. Add cashew nuts and raisins. Fry it until cashews change the colour  and raisin becomes a small balloon. 
  7. Then add marinated rice and fry it at low heat until it changes the colour.
  8. Add grated ginger and saffron strands. Saute it with rice.
  9. Finally add hot water.
  10. Add salt and sugar to taste. Give it a good stir.
  11. When it comes to boil, cover and cook for 10-12 minutes at medium heat or until water is absorbed. 
  12. After that stir lightly; lower the flame and cover for 8-10 minutes more.
  13. Switch off the flame and give it 15-20 minutes resting time covering with a lid.
  14. Then serve it with any spicy curry which you like.

My Tip: 

  •  If Gobindo Bhog rice is not available for your place, you can use Kala jeera rice/ Basmati rice.
  • Traditionally it has been cooked in ghee (clarified butter),but if it is not available in your place, you can use any vegetable oil except any flavoured oil.
  • Adding the hot water into the rice will keep the temperature intact. Otherwise a sudden drop in temperature due to room temperature water will cause uneven cooked rice.
  • Don't soak the rice for longer time, it may lead to break the grain.
  • Don't overcook the rice. In pulao rice grain should not be broken.
  • Always use water double of rice when you cook in any open pan. This is not the water amount for pressure cooker or rice cooker.
  • Don't over fry the rice, it will make the grain very hard that is not good.

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