A fragrant Bengali festive rice dish, glowing with a beautiful yellow hue. Made with aromatic Gobindobhog rice, ghee, cashews, and raisins, this 'mishti' or sweet pulao strikes a perfect balance of sweet and savory flavors, making it a centerpiece for any celebration.
Prep45 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
442cal
6gprotein
75gcarbs
Ingredients
1.5 cup Gobindobhog Rice (Or use short-grain Basmati rice as a substitute)
3 tbsp Ghee (Divided use)
15 whole Cashew Nuts (Can be halved)
2 tbsp Raisins
1 tbsp Ginger Paste
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala Powder
2 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom (Lightly crushed to release aroma)
Tender baby potatoes simmered in a rich, spicy, and slightly sweet gravy. This authentic Bengali classic is a comforting main dish that pairs perfectly with luchi, paratha, or steamed rice.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Basanti Pulao, Aloo Dum Bengali Style and Kachumber Salad
Aromatic Basanti Pulao with perfectly spiced Aloor Dom and fresh salad - a festive, soul-satisfying feast!
This bengali dish is perfect for lunch. With 802.07 calories and 13.319999999999999g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
4 whole Cloves
2 tbsp Sugar (Adjust to taste)
1 tsp Salt (Adjust to taste)
3 cup Hot Water (Must be hot, not lukewarm)
Instructions
1
Prepare the Rice (45 mins)
Wash the Gobindobhog rice under cool running water until the water runs clear. Drain completely using a fine-mesh sieve.
Spread the washed rice on a large plate or tray and let it air dry for 30-40 minutes. The grains should feel dry to the touch.
In a mixing bowl, combine the dried rice with 1 tbsp of ghee, ginger paste, turmeric powder, and garam masala powder. Gently mix with your fingertips to coat each grain evenly. Set aside.
2
Fry Nuts and Temper Spices (5 mins)
Heat the remaining 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins and fry for 20-30 seconds until they plump up. Remove and set aside with the cashews.
To the remaining ghee in the pan, add the bay leaves, cinnamon stick, lightly crushed green cardamoms, and cloves. Sauté for about 45 seconds until the spices become fragrant.
3
Cook the Pulao (20 mins)
Add the marinated rice to the pan with the tempered spices. Sauté gently for 2-3 minutes, being careful not to break the delicate rice grains. The grains should look glossy and well-toasted.
Pour in 3 cups of hot water. Add the salt and sugar, and give it a gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15-18 minutes, or until all the water is absorbed.
4
Rest and Serve (10 mins)
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This crucial step allows the grains to firm up and become perfectly fluffy.
Open the lid, add the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains and mix in the nuts and raisins.
Serve hot with traditional Bengali side dishes like Alur Dom or Kosha Mangsho.
313cal
5gprotein
33gcarbs
19gfat
Ingredients
500 g Baby Potatoes (Scrubbed clean)
1 tsp Salt (For boiling potatoes)
4 tbsp Mustard Oil (Essential for authentic flavor)
1 large Onion (Finely chopped)
1 tbsp Ginger Garlic Paste (Freshly made if possible)
2 medium Tomato (Pureed)
0.5 cup Curd (Whisked until smooth)
2 pcs Green Chilli (Slit lengthwise)
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom (Slightly crushed)
3 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color, adjust for heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Sugar (Balances the flavors)
1 tbsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1.5 cup Water (Hot)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes thoroughly. In a pot, add the potatoes, enough water to cover them, and 1 tsp of salt. Boil for 10-12 minutes until they are just fork-tender. Do not overcook.
Drain the potatoes, allow them to cool slightly, and then peel off the skin.
Using a fork or a toothpick, prick each potato multiple times all over. This crucial step helps them absorb the gravy flavors.
2
Shallow Fry the Potatoes
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
Carefully add the peeled and pricked potatoes. Sprinkle a pinch of turmeric powder and salt over them.
Sauté for 5-7 minutes, stirring occasionally, until they develop a light golden-brown crust. Remove the potatoes from the pan and set them aside.
3
Prepare the Gravy Base (Masala)
In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium flame.
Add the whole spices: bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the finely chopped onion and cook for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
4
Cook the Spices and Tomato
Add the tomato puree to the pan. Cook for 4-5 minutes, stirring, until the mixture thickens and you see oil separating from the sides of the masala.
Add the powdered spices: turmeric powder, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent burning.
Reduce the heat to the lowest setting. Add the whisked curd and stir vigorously and continuously for 2-3 minutes. This prevents the curd from splitting. Cook until the oil surfaces again.
5
Simmer the Curry
Return the fried baby potatoes to the pan. Add the slit green chillies, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of hot water and stir well. Bring the gravy to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes. The gravy will thicken, and the potatoes will become infused with the flavors.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and ghee for a final touch of aroma and richness.
Garnish with freshly chopped coriander leaves.
Let the Aloo Dum rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully. Serve hot with luchi, paratha, or rice.
