Basanti Pulao (Sweet Pulao - Bong style)

 

          Basanti Pulao is also know as Mishti (sweet) Pulao or Holud (turmeric) Pulao. So as the name implies, this is a sweet pulao that is reserved to be served during festive or any special occasions. It is a must during Durga Puja and it is also a very popular menu in all Bengali restaurants. It is traditionally prepared with the fragrant Gobindobhog rice, which is a small variety fragrant rice. In the absence of it you can make use of basmati rice.

          Very few ingredients goes into preparing this Bong delicacy. The most prominent being ghee, turmeric powder, sugar, cashew nuts, raisins and garam masala. The yellow colour can be obtained from saffron too, if you wish. However, typically  turmeric powder is used for that perfect colour. So check out the step by step pictorial recipe to prepare this festive delight.

• 1/2 cup Gobindobhog rice 
• 3 tbsp. ghee
• salt to taste
• 1 tsp. ginger, grated
• 1 tsp. garam masala
• 1/2 tsp. turmeric powder
• 2 bay leaves
• 1" cinnamon
• 2 green cardamom
• 4 cloves
• 1/3 cup cashew nuts
• 1/4 cup raisins
• 2 tbsp. sugar or to taste

         Wash the rice well, drain and set aside to dry. Transfer the rice into a mixing bowl. 

          Add 1 tsp. ghee, 1/2 tsp. salt, garam masala powder, ginger and turmeric powder. Mix well so that all the grains are well coated. Keep aside for 30 minutes.

          Heat remaining ghee in a kadai / pan. Temper with bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds.

         Then add the cashew and raisins. Stir fry till they turn slightly brown. Now add the marinated rice and sauté for 2-3 minutes. 

          Add 3/4 cup water and sugar. Mix well and pressure cook for 2 whistles. 

          Set aside for 10 minutes before you open the lid. Fluff it up with a fork and Basanti Pulao is ready to serve. 

          Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum or Begun Bhaja for a comfort meal. 

Note - 

1.   Basanti pulao is traditionally cooked in an open pan. However, I used the pressure cooker method which saves a lot of time. 

2.   Wash the rice well and stir fry it for 2-3 minutes or more to remove the starch as this ensures a perfect fluffy rice without getting sticky.  

3.   I used very less sugar. So adjust the sweetness according to your preference.

4.   For the pressure cooking method use 3/4 cup water for 1/2 cup rice, 1 & 1/4 cup water for 1 cup rice and so forth. 

5.   Set aside the cooked pulao for a couple of minutes before relishing it so that you get perfect and fluffy pulao. 

                                 Wash the rice well, drain and set aside to dry.

                         Transfer the rice into a mixing bowl. Add 1 tsp. ghee, 1/2 tsp. salt, 

                         garam masala powder, ginger & turmeric powder. 

                     Mix well so that all the grains are well coated. Keep aside for 30 minutes.

                      Heat remaining ghee in a pan. Temper with bay leaves, cinnamon, 

                         cardamom and cloves. Sauté for a few seconds.

                          Add the cashew and raisins. Stir fry till they turn slightly brown. 

                                 Now add the marinated rice & sauté for 2-3 minutes. 

                                  Add 3/4 cup water ......

                                  .... & sugar. Mix well & pressure cook for 2 whistles.

                              Set aside for 10 minutes. Then fluff it up with a fork.

                       Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum 

                       or Begun Bhaja for a comfort meal.