Bengali Style Basanti Pulao Recipe
Bengali Style Basanti Pulao is a fragrant, mildly spiced rice dish that has become a staple in Bengali cuisine. With its golden yellow hue from turmeric, this pulao is not only visually stunning but also aromatic and flavorful. A combination of tender gobindobhog rice, fried cashew nuts, raisins, and whole spices makes it a perfect main course dish for any festive occasion or family meal. The addition of ghee enhances its richness, while the delicate balance of spices offers a comforting and satisfying experience. This vegetarian dish is often paired with traditional Bengali curries and raita, making for a wholesome and fulfilling meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gobindobhog Rice (cleaned) | 2 cups |
| Cashew Nuts | 20 pieces |
| Raisins | 20 pieces |
| Cinnamon Stick (2-inch) | 1 piece |
| Cardamom Pods | 2 pods |
| Cloves | 2 pieces |
| Bay Leaves | 2 leaves |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Grated Ginger | 2 teaspoons |
| Sugar | 1 tablespoon |
| Ghee | 2 tablespoons |
| Sunflower Oil | 1 tablespoon |
Preparation Time
10 minutes
Cooking Time
40 minutes
Total Time
50 minutes
Servings
4 servings
Cuisine
Bengali
Course
Main Course
Diet
Vegetarian
Instructions
To begin making the Bengali Style Basanti Pulao, follow these steps:
-
Prep the Rice:
Start by washing the gobindobhog rice thoroughly. Smear the rice with turmeric powder, ensuring each grain is coated. Let the rice sit for 20 minutes to absorb the vibrant yellow color from the turmeric. -
Fry the Nuts and Raisins:
In a deep frying pan, heat 1 tablespoon of ghee and 1 tablespoon of sunflower oil over a low flame. Add the cashew nuts and raisins to the pan and fry them until they turn golden brown. Once done, remove them from the pan and set them aside. -
Cook the Whole Spices:
In the same pan, on low to medium heat, add the bay leaves, crushed cinnamon stick, cardamom pods, and cloves. Sauté them gently until the spices start releasing their aroma. This step infuses the oil with the warm, aromatic flavors of the spices. -
Add Ginger Paste:
Add the grated ginger to the pan and sauté it for a minute or two. Cook until the raw smell of ginger disappears, leaving behind a fragrant aroma. -
Add Rice and Sauté:
Now, add the turmeric-coated rice to the pan and stir gently, taking care not to break the delicate grains. Sauté the rice for 3-5 minutes over medium heat, ensuring the rice absorbs all the flavors of the spices. -
Cook the Pulao:
Add 4 cups of warm water to the pan (the general rice-to-water ratio is 1:2). Stir in the sugar and salt to taste. Then, add the fried cashew nuts and raisins back into the pan. Cover the pan and cook the rice on low heat until almost all the water has been absorbed, and the rice is tender but not mushy. -
Rest the Pulao:
Once the water is nearly absorbed and the rice is cooked, switch off the heat. Add the remaining 1 tablespoon of ghee, cover the pan, and let it rest for 10-12 minutes. This resting time helps the flavors to meld together and the ghee to infuse the rice, making it richer and more aromatic. -
Serve:
The Bengali Style Basanti Pulao is now ready to serve. Pair it with Lauki Raita and Kumro Patai Ilish Paturi for an authentic Bengali meal. To end the meal on a sweet note, serve with Rasgulla, the classic Bengali dessert.
Enjoy the rich, aromatic flavors of Bengali Style Basanti Pulao as part of your next festive gathering or family dinner. With its golden hue, this dish brings warmth and tradition to the table, creating an unforgettable meal experience.
