Basonti Pulao

Basanti Pulao, also known as Mishti Pulao, is a traditional Bengali rice dish characterized by its vibrant yellow color, sweet taste, and fragrant spices. Often prepared during festive occasions, it pairs perfectly with rich curries or enjoyed on its own.

Now, Lets Look At The Recipe

Ingredients

2 cups Gobindobhog rice (or any aromatic short-grain rice)

3 tablespoons ghee (clarified butter)

1 teaspoon turmeric powder

1/2 teaspoon saffron strands (soaked in 2 tablespoons warm milk)

1/4 cup sugar

Salt to taste

1/4 cup cashew nuts

1/4 cup raisins

2 bay leaves

4 green cardamom pods

4 cloves

1-inch cinnamon stick

4 cups water

Steps To Make It :

1. Prepare the Rice :
Wash the rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. Cook the Spices :
Heat ghee in a large pan. Add bay leaves, cardamom pods, cloves, and cinnamon stick. Sauté until fragrant.

3. Add Rice :
Add the drained rice to the pan and sauté gently for a few minutes until the rice is well coated with ghee and slightly toasted.

4. Add Turmeric and Saffron :
Add turmeric powder and mix well to ensure the rice gets an even yellow color.
Pour in the saffron-infused milk and mix gently.

5. Cook the Rice :
Add 4 cups of water, sugar, and salt. Stir to combine.
Bring to a boil, then reduce the heat to low, cover, and let it simmer until the rice is cooked and the water is absorbed (about 15-20 minutes).

6. Add Nuts and Raisins: :
In a small pan, lightly toast the cashew nuts and raisins in a bit of ghee until golden.
Gently fold the toasted nuts and raisins into the cooked rice.

7. Serve
Fluff the rice with a fork and serve hot, garnished with extra nuts and raisins if desired.