How to Make Basanti Pulao Recipe

Basanti Pulao, also known as Holud Mishti Pulao, is a vibrant and aromatic Bengali rice dish that translates to "yellow sweet pilaf." This traditional dish is not only a feast for the taste buds but also a visual delight. The name "Basanti" refers to the bright yellow colour of the pulao, achieved by using turmeric, and "Mishti" denotes the slight sweetness that elevates this dish to a culinary masterpiece.

To create the perfect Basanti Pulao, gather the following ingredients:

1. Basmati Rice (1 cup): The long-grain rice adds a fragrant aroma and fluffy texture to the pulao.

2. Ghee (2 tablespoons): Ghee imparts a rich and nutty flavour to the dish, enhancing its overall taste.

3. Cashews (1/4 cup): Cashews provide a delightful crunch and a subtle sweetness.

4. Raisins (1/4 cup): Raisins add a burst of sweetness, balancing the savoury and sweet elements.

5. Turmeric Powder (1/2 teaspoon): The key to the pulao's vibrant yellow colour.

6. Sugar (2 tablespoons): To add the essential sweetness that defines Basanti Pulao.

7. Whole Spices (Cinnamon, Cardamom, Cloves): These spices infuse the pulao with a warm and aromatic flavour.

8. Bay Leaves (2): Bay leaves contribute a subtle earthy note.

9. Vegetables (Carrots, Peas): For added texture and nutrition.

1. Rinse the Rice: Wash the basmati rice thoroughly to remove excess starch.

2. Soak the Rice: Soak the rice in water for about 30 minutes to ensure even cooking.

3. Prepare the Ghee: In a pan, heat the ghee and add the whole spices until they release their aroma.

4. Add Cashews and Raisins: Fry cashews and raisins until they turn golden brown and plump.

5. Add Vegetables: Sauté carrots and peas until they are partially cooked.

6. Add Turmeric Powder: Sprinkle turmeric powder over the vegetables for that characteristic yellow hue.

7. Add Rice and Sugar: Drain the soaked rice and add it to the pan. Mix in sugar for the sweet element.

8. Cook the Rice: Stir the rice gently to coat it with the flavorful ghee mixture. Add water and let it cook until the rice is tender.

9. Garnish: Once the rice is cooked, garnish the pulao with fresh coriander for a burst of freshness.

1. Use Good Quality Basmati Rice: The quality of rice can significantly impact the texture of the pulao. Choose long-grain, aged basmati rice for the best results.

2. Control Sweetness: Adjust the amount of sugar based on your preference. Some prefer a sweeter pulao, while others may opt for a milder sweetness.

3. Balancing Flavors: Ensure a harmonious balance between sweet, savoury, and aromatic flavours. Taste as you cook and adjust spices accordingly.

4. Garnish Fresh: Sprinkle fresh coriander just before serving to enhance the pulao's aroma and add a touch of green.

5. Serve Warm: Basanti Pulao is best enjoyed warm, straight from the pot.

Basanti Pulao is a celebration on a plate, a dish that embodies the rich culinary heritage of Bengal. From its radiant yellow hue to the perfect balance of sweet and savoury, this recipe promises a sensory journey that will leave you savouring every bite. Try it for your next special occasion or create a festive atmosphere on an ordinary day – either way, Basanti Pulao is a culinary masterpiece that deserves a place in every food lover's repertoire.