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
434cal
6gprotein
74gcarbs
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, aromatic gravy of tomatoes, yogurt, and classic Bengali spices. This comforting dish has a signature hint of sweetness and pairs perfectly with luchis or parathas.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving
About Basanti Pulao with Bengali Aloor Dum
Aromatic Basanti Pulao with tangy Aloor Dum – a comforting, energy-giving meal that's pure joy.
This bengali dish is perfect for lunch. With 683.13 calories and 12.280000000000001g of protein per serving, it's a high-fiber option for your meal plan.
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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.
249cal
6gprotein
40gcarbs
9gfat
Ingredients
500 g Baby Potatoes (About 20-25 potatoes)
1 tsp Salt (For boiling potatoes)
0.5 cup Mustard Oil (For shallow frying potatoes)
1 pc Bay Leaf
2 pcs Dried Red Chilli (Whole, dried)
1 inch Cinnamon Stick
3 pods Green Cardamom (Slightly crushed)
4 pcs Cloves
300 g Onion (Approx. 2 medium onions, made into a fine paste)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
400 g Tomato (Approx. 2 large ripe tomatoes, pureed)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (Adjust for desired color and mild heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 cup Curd (Plain, full-fat yogurt, whisked until smooth)
1 tsp Sugar (A key ingredient for authentic Bengali taste)
1.5 cup Hot Water
0.5 tsp Garam Masala Powder
1 tsp Ghee (For finishing)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare Potatoes
Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover them and add 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
Drain the potatoes, let them cool slightly, and then peel off the skins.
Using a fork or toothpick, prick each potato multiple times all over. This is a crucial step to allow the gravy to penetrate.
2
Shallow Fry the Potatoes
Heat 1/2 cup of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and slightly smoking.
Carefully slide in the boiled and pricked potatoes. Fry them, turning occasionally, for 6-8 minutes until they are golden brown and have a light, crisp crust.
Remove the potatoes with a slotted spoon and set them aside on a plate.
3
Temper the Spices (Tadka)
Remove the excess oil from the pan, leaving about 3 tbsp. Reheat the oil on medium heat.
