Bengali Style Basanti Pulao Recipe | Mishti or Mithe Pulao

Turmeric soaked in gobindo bhog rice spiced with ginger and also has a hint of sweetened cashews and raisins on top. Serve this Bengali Style Basanti Pulao Recipe on specila occasions and festivals.

Archana Doshi
6108 ratings.

Bengali Style Basanti Pulao Recipe is made from a heady fragrance of Gobindobhog that is soaked in turmeric to a get a golden touch. An overload of cashews, raisins and a hint of perfume of whole spices makes this a heaven for rice lovers. Rice is been a comfort food for generations and this is a nice and lovely recipe that you will want to indulge in, time and again.

Serve Bengali Style Basanti Pulao Recipe along with Lauki Raita Recipe and Kumro Patai Ilish Paturi Recipe. To end the meal on a sweet note, you can aso serve Rasgulla Recipe.

If you like this recipe, try more Bengali Recipes that you like to try in your kitchen:

  1. Bengali Chirer Pulao Recipe (Bengali Style Poha With Vegetables)
  2. Chaler Payesh Recipe (Bengali Style Rice Pudding)
  3. Bengali Holud Mishti Pulao Recipe

 

Cuisine: Bengali Recipes
Course: Main Course
Diet: Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 1 cup Govind Bhog Rice , cleaned, washed
  • 1/4 cup Cashew nuts , halved
  • 1/4 cup Sultana Raisins
  • 2 inch Cinnamon Stick (Dalchini)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 Cloves (Laung)
  • 2 Bay leaves (tej patta)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 inch Ginger , grated
  • 1 tablespoon Sugar
  • 3 tablespoons Ghee
  • 1 tablespoon Oil

How to make Bengali Style Basanti Pulao Recipe | Mishti or Mithe Pulao

  1. To begin making Bengali Style Basanti Pulao Recipe, prep all the ingredients and keep them ready for cooking.

  2. Heat a pan with two tablespoon of ghee over medium heat; add the cashew nuts and roast them until golden brown and crisp. Next add the raisins and allow it to puff up in the ghee. Turn off the keep and keep aside.

  3. In a pressure cooker; add a tablespoon of ghee and stir fry the bay leaves, cinnamon, green cardamom, cloves, for a few seconds until the spices begin to release their aroma.

  4. Add the ginger and saute for a few seconds.

  5. Next add the washed rice, turmeric powder, sugar and 2 cups of water. Pressure cook for 2 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat. Allow the pressure to release naturally.  Once the pressure releases, stir in the roasted cashew nuts and raisins and serve the Basanti Pulao hot with a curry. 

  6. Serve Bengali Style Basanti Pulao Recipe along with Lauki Raita Recipe and Kumro Patai Ilish Paturi Recipe. To end the meal on a sweet note serve it with Rasgulla Recipe.