Basanti pulao is a traditional Bengali yellow-colored sweet pulao. Basanti means one shade of yellow in Bengali. In Bengali household, Misti Pulao is cooked usually either Puja day for Bhog or along with Mutton curry on any special occasion or a special day. If it's puja day then misti pulao is cooked along with paneer korma (Paneer in gravy). Today is a special day because I cooked Mutton Kasha (Curry), so had to make Misti Basanti Pulao along with it.😀
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 3 - 4 Portions
2 cups Gobindobhog Rice or Basmati Rice
1/3 cup ghee (Clarified Butter)
8 pcs cardamom
3 pcs cinnamon
8 pcs cloves
2 pcs bay leaves
1 large cardamom
2 teaspoons salt
2 tablespoons sugar
1/4 teaspoon turmeric powder
1/3 cup cashew nuts
1/3 cup raisins
2 pinches of saffron for flavor and yellow color
2 tablespoon milk
1 teaspoon Rosewater
1 teaspoon Kewrawater
4 cups of warm water ( double water the amount of rice
for 2 cups of rice 4 cups of water)
Wash the rice, and sock it in the water for 15 mins.
Heat a deep pan with ghee on medium heat.
Add whole spices (cardamom, cinnamon, cloves, bay leaves) to the ghee.
Then add Cashew and raisins to the ghee.
Fry for a minute.
Then add soaked rice (not the water) to the pan and cook for a minute.
Add turmeric powder and mix well.
Add 4 cups of warm water (Do not add too much water, it will be soft and soggy)
Add salt and sugar and mix everything.
Bring it to boil and put the lid on and cook in very low heat for 15 mins
gently stir it with a wooden spoon to avoid the breaking of rice
Add the saffron milk, rose water, Kewra water
Check the rice if it's not almost cooked add 1/4 cup of water and gently stir again.
Put the lid back on and cook for another 10 to 15 mins.
Turn off the heat and let it rest for another 30 mins ( it will absorb all the moisture and will be dry to serve ).
Serve with Mutton kasha or Korma (sweet and savory spicy gravy).