Bengali Style Basanti Pulao Recipe | Mishti or Mithe Pulao
Bengali Style Basanti Pulao, also known as Mishti or Mithe Pulao, is a fragrant, flavorful rice dish that is a staple in Bengali cuisine. Made using the aromatic Gobindobhog rice soaked in turmeric, it takes on a beautiful golden hue that immediately captures the senses. The dish is further enhanced by the richness of cashew nuts and sultana raisins, which add a delightful crunch and sweetness. The perfume of whole spices like cinnamon, cardamom, and cloves creates an indulgent experience that makes every bite a heavenly journey for rice lovers.
This easy-to-make pulao recipe combines the comfort and versatility of rice with the warmth and elegance of Bengali flavors. Whether paired with rich curries or served as a standalone dish, Bengali Style Basanti Pulao brings a touch of festive joy to any occasion. It is an ideal recipe for family meals, celebrations, or just a comforting treat that will have you coming back for more.
Cuisine: Bengali Recipes
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Govind Bhog Rice | 1 cup (cleaned, washed) |
| Cashew Nuts | 1/4 cup (halved) |
| Sultana Raisins | 1/4 cup |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Cardamom Pods/Seeds (Elaichi) | 2 pods |
| Cloves (Laung) | 2 cloves |
| Bay Leaves (Tej Patta) | 2 leaves |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Fresh Ginger | 1-inch piece, grated |
| Sugar | 1 tablespoon |
| Ghee | 3 tablespoons |
| Oil | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Instructions:
-
Prepare the Ingredients:
Begin by prepping all the ingredients. Clean and wash the Gobind Bhog rice and set it aside. Halve the cashew nuts and measure out the raisins, turmeric powder, sugar, and other spices to ensure everything is ready for cooking. -
Roast the Cashews and Raisins:
Heat 2 tablespoons of ghee in a pan over medium heat. Once the ghee is hot, add the cashew nuts and roast them until they turn golden brown and crispy. Next, add the raisins to the pan, allowing them to puff up in the hot ghee. Once they are lightly puffed and the cashews are golden, turn off the heat and set them aside. -
Cook the Spices:
In a pressure cooker, heat 1 tablespoon of ghee over medium heat. Add the bay leaves, cinnamon stick, cardamom pods, and cloves. Stir them for a few seconds, allowing the spices to release their fragrant oils and aroma. -
Add the Ginger and Rice:
To the cooked spices, add the grated ginger and sauté for another 30 seconds. Once the ginger releases its fragrance, add the washed rice to the cooker, followed by turmeric powder and sugar. Stir the mixture gently to coat the rice with the spices and turmeric. -
Cook the Rice:
Add 2 cups of water to the pressure cooker and stir. Close the lid and cook the rice on high heat for 2 whistles. Once the two whistles are complete, reduce the heat to low and allow the rice to simmer for an additional 3 minutes. Turn off the heat and let the pressure release naturally. -
Finish and Serve:
Once the pressure has released, open the lid of the cooker. Gently fluff the rice with a fork to separate the grains. Stir in the roasted cashew nuts and raisins for added texture and flavor. -
Serving Suggestions:
Serve your Bengali Style Basanti Pulao hot with a side of rich curry like Kumro Patai Ilish Paturi (Pumpkin Leaf with Hilsa Fish) or a refreshing Lauki Raita (Bottle Gourd Yogurt). To end your meal on a sweet note, serve this pulao with delicious Rasgulla, the famous Bengali sweet.
Notes:
- Gobindobhog rice is an essential ingredient in this dish, known for its unique fragrance and texture. If you cannot find it, any short-grain fragrant rice can be substituted, though the flavor will be slightly different.
- The generous use of ghee adds richness to the dish, but if you prefer a lighter version, you can reduce the ghee and increase the oil.
- You can adjust the level of sweetness by increasing or decreasing the sugar as per your taste preferences.
Bengali Style Basanti Pulao is not just a dish; it’s a celebration of flavors and a beloved classic in Bengali households. Indulge in this flavorful rice dish and bring a taste of Bengal to your kitchen today!
