Basanti Pulao (Bengali Sweet Yellow Pulao)

Basanti Pulao (Bengali Sweet Yellow Pulao)

This is best described as Mishti Pulao (sweet pulao) and it’s very popular during festivals or parties. The name came from the yellow colour of the pulao as basanti means yellow in Bengali. It is a complete vegetarian dish, but Bengalis usually have it with chicken or mutton. Basanti Pulao is little sweet and have a vibrant colour and texture and it’s super aromatic – just imagine the fragrance of saffron, dry fruits and raw spices together – it’s heavenly!

This Bijoya Dashami (Dussehra) I prepared this fully Bengali Basanti Pulao and paired it with not so Bengali Mutton Korma (you can find the recipe here). The aroma of pulao and the creamy and juicy mutton combined together to form a blast of taste in mouth. My Dussehra feast was super successful and as I looked at the happy faces of my guest, I told myself “Subho Bijoya” (Happy Dussehra)!

 

My Vijaya Dashami preparation – Basanti Pulao & Mutton Korma

 

 

Let’s have the recipe of this simple yet incredible Basanti Pulao:

Ingredients:

  • 2 cup basmati rice
  • 1-2 sticks of cinnamon (dalchini)
  • 6-7 cardamom (elaichi)
  • 6-7 clove (laung)
  • 15 cashew-nut (kaju)
  • 10-12 almond (badam)
  • 10-12 raisin (kishmish)
  • 1 tea-spoon salt
  • 4 tea-spoon sugar
  • 1-2 pinches of turmeric powder (haldi)
  • 1 pinch of saffron
  • 2 bay leaves
  • 3 table-spoon ghee

Method:

  • Wash the rice and soak in water for 1/2 an hour. Drain the water and keep aside.
  • Crush the cashew-nuts and almonds into pieces and keep aside.
  • Crush the raw spices (cinnamon, cardamom and clove) and keep aside.
  • Heat ghee in a thick bottomed pan or pressure cooker. Add bay leaves and crushed raw spices and stir for 30 seconds.
  • Now, add cashew-nuts and almonds and sautè till the cashew-nuts turn light golden.
  • Pour the basmati rice and stir well.
  • Add turmeric powder, saffron, salt and sugar and mix very well.
  • Add water – make sure the rice should be properly immersed in water.
  • Cover the lid. If you are using a pressure cooker, cook it for 2 whistles in full flame. If you are using a pan, cook it for 20 minutes in low flame or till the rice it cooked properly and water gets fully absorbed.
  • Remove it from the flame. For pressure  cooker, wait till the pressure cools down. For pan, you can serve instantly.
  • Your Basanti Pulao is ready to be served now.

To have the best feel, pair the dish with any spicy non-veg dry curry (preferably with chicken or mutton). You can also do as I did – have it with Mutton Korma 🙂 You are going to love it.

Prepare it for your family and guests and do drop me a comment telling how you like it. Happy eating and Subho Bijoya (Dussehra Greetings)!!!

 


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