Taste of tradition: Basanti Pulao Recipe


    Basanti Pulao, also known as Mishti Pulao is a Bengali festive delight. A fragrant rice dish along with the goodness of raisins and cashew nuts give a royal touch to this Pulao recipe.


    3 Cups Rice (cleaned, washed)
    30 Cashew nuts
    30 Raisins
    4 inch Cinnamon stick (Dalchini
    2 Cardamom seeds
    3 Cloves
    3 Bay leaves
    2 1/2 TSP Turmeric powder
    2 TSP Ginger, grated
    1 TBSP Sugar
    2 TBSP Ghee
    Vegetable oil

    How to Make Basanti Pulao

    1. Wash and clean the rice and drain the water.
    2. Smear the rice well with ghee and turmeric powder. Keep it covered for half an hour.
    3. Fry the raisins and the cashews in heated ghee mixed with vegetable oil.
    4. Keep the fried raisin and cashew aside. Add more ghee into the pan and when heated add bay leaf, cardamom, cinnamon and cloves.
    5. Add the grated ginger or ginger paste and fry a little.
    6. Add the rice, stir gently to mix with the flavours. Pour 6 cups of warm water along with salt and sugar.
    7. When the water dries up and the rice is well-cooked add the cashews and raisins.
    8. Pour rest of the ghee, mix gently and cover the pot. Turn of the flame.
    9. Serve Basanti Pulao hot.


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