Basanti Pulao Recipe | Bengali Mishti Pulao Recipe | Bhoger Mishti Pulao

Basanti pulao recipe or the Bengali mishit pulao recipe is easy and gets ready really quickly. No Bengali Festival is ever complete with a side of this basanti pulao.

Basanti pulao get’s its name from its humble yellow color. Basanti pulao or the Bengali Mishti pulao recipe is a household favourite in our family. No pujo or onushthan (celebration) is complete without some kind of pulao and Basanti pulao happens to be the easiest and most popular.

You will find this basanti pulau in any Bengali puja bhog. This is a pulau that has a mild sweet after-taste. My grandma used to make the best pulau and payesh. But this one is my quick and easy Bengali mishit pulao recipe. In this recipe you neither need to temper oil or ghee with spices nor have to take any headache about rice becoming too soft and not fluffy.

What is Basanti Pulao?

This pulao essentially gets its name from its bright (yellow) basanti colour. I use the humble turmeric powder for this recipe. You can use kesar, that will add a nice flavor too. I would suggest you to avoid food colouring here. I know loads of restaurants use yellow food coloring for this. But if you get the result from the humble turmeric, then why not!

This pulao is traditionally made with gobindobhog rice – a short grain fragrant rice that is widely popular in Bengal. It’s mostly used for pujor bhog – you can guess that from the name. But you can make it with your regular rice too – it will turn out equally good.

Pro Tip: If you want a fluffy pulao wash rice in advance and dry it in air!

There you go, I gave you the best tip you can get for that “jhorjhore” (non sticky) pulao rice.

How can I get non-sticky rice for Basanti Pulao?

#1 Wash rice in advance

For any pulao or fried rice preparation, wash the rice grains in ample water – two or three times. It takes out the excess starch which and as a consequence rice will turn out non sticky.

#2 Air Dry

You can also air dry it for 10-15 mins after washing. Drier the grain, fluffier the rice.

#3 Measure your rice and water

If you can maintain the ratio of rice and water then nothing can make your rice sticky. The ratio of rice to water for this Bengali Mishti Pulao Recipe is 1:2. Which means if you take 1 cup rice, add 2 cups of water.

In this Basanti Pulao recipe I am using 2 and ½ cups of rice, so I will be using 5 cups of water.

How to Make Basanti Pulao?

Basanti Pulao Recipe | Bengali Mishti Pulao Recipe | Bhoger Mishti Pulao

tinabasu1611 Basanti pulao recipe or the Bengali mishit pulao recipe is easy and gets ready really quickly. No Bengali Festival is ever complete with a side of this basanti pulao.   Basanti pulao get’s its name from its humble yellow color. Basanti pulao or the Bengali Mishti pulao recipe is a household favourite in our family. … Continue reading Basanti Pulao Recipe | Bengali Mishti Pulao Recipe | Bhoger Mishti Pulao All Recipes basanti pulao, Bengali Mishti Pulao, Bhoger mishti pulao, bengali pulao recipe Bengali Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Rice - 2 ½ cups
• Hot water - 5 cups
• Bay leaf - 3
• Green Cardamom - 2
• Clove - 3
• Cinnamon - 1 stick
• Ginger, chopped - ½ inch
• Turmeric - ½ teaspoon
• Ghee - 4+1 table spoon
• Cashew nut split - 10-12
• Raisins - 10-12
• Salt - to taste
• Sugar - 4 teaspoons
• Green chili - 2 slit
• Garam masala - 1 teaspoon

Instructions

1. Thoroughly wash rice in ample water and air dry it for 15 mins
2. In a mixing bowl pour the air-dried rice, whole spices, 4 tbsp ghee, chopped ginger and mix well with hands
3. Leave it for 10 minutes.
4. In a wok/ kadhai heat the remaining 1 tablespoon ghee
5. Fry the split cashew till light golden.
6. Remove the cashew in a bowl
7. In the same wok, add the rice mix and saute well
8. The more you saute rice at this moment the better the pulao will be
9. Saute for 6 minutes in medium to low flame
10. Add boiling water to it, and salt to taste.
11. cover and cook in lowest flame possible for 10 minutes
12. Open the lid and when the rice is still little firm add the sugar.
13. Use folding method to mix rice (else rice grains will break)
14. Add the slit chili in standing position in the rice. - this will just give the fragrance without making it spicy
15. Cover and cook for another 10 mins in the lowest flame possible
16. Turn off flame and keep it covered for 1 min if rice looks lil wet.

Notes

You can squeeze 1/4th lemon at the end to make the rice fluffy You can keep this prepared earlier - pulao tastes better when made lil earlier Serve it at room temperature

How to Serve Basanti Pulao?

Basanti pulao can be served with any kind of side dish like chanar dalna, chingri malaikari, alur dom, doi potol, or any chicken or mutton dishes. It goes well with vegetarian as well as non-vegetarian preparations.

I am taking part in #AtoZChallenge &  #BlogchatterAtoZ where I am sharing 26 Aunthentic Bengali Recipes from my Mom’s Kitchen throughout April. Follow me and enjoy the Bengali food Festival here.

Here’s what I am Posting this April for #AtoZChallenge

A – Aamer Chutney