Basanti pulao
Basanti pulao, from above
VegWest Bengal

Basanti pulao

Yellow, gently sweet ghee rice with cashews and raisins. Bengal's festive pulao.

45 minTime
5 gProtein each
mildSpice
The colour of spring2 chapters · 1 min read

Make it your way

Grandma's wayGhee, gobindobhog, a little sugar.
The original
369kcalsame
5 gproteinsame
1 gfibresame
45minutessame

Basanti pulao as Bengali feasts serve it.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Rice1½ cups gobindobhog, washed and dried
Turmeric (ground turmeric)½ tsp
Ghee3½ tbsp
Bay leaf (indian bay leaf)2
Whole spices4 cardamom, 4 cloves, 1 inch cinnamon
Ginger2.5 cm, ground
Cashews12
Raisins2 tbsp
Sugar2 tbsp
Saltto taste
Water2½ cups, hot

Method

5 steps
  1. 1Wash the rice and spread it out to dry for 20 minutes. Rub with turmeric and a teaspoon of ghee.
  2. 2Fry the cashews and raisins in ghee until golden. Lift out. Add bay leaves, whole spices and ginger paste.
  3. 3Add the rice and fry gently for 3 minutes.
  4. 4Add hot water, sugar and salt. Cover and cook on low until the water is absorbed.
  5. 5Fold in the cashews and raisins and rest 10 minutes.
Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Basanti pulao: a bread or rice, a side, something to drink and something sweet.

With a main Chingri malai curry40 min
With a main Shorshe ilish35 min
On the side Shukto45 min
To drink Lebu cha6 min
Something sweet Payesh70 min
Sign up to send it to your cook