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 cup
443cal
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)
A classic Bengali delicacy featuring succulent prawns simmered in a rich, creamy coconut milk gravy. This mildly spiced curry is aromatic and pairs perfectly with steamed rice for a truly comforting meal.
Aromatic Basanti Pulao with creamy Chingri Malaikari – a melt-in-mouth, soul-satisfying treat!
This bengali dish is perfect for lunch. With 882.31 calories and 34.46g 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.
439cal
28gprotein
12gcarbs
33gfat
Ingredients
500 g Prawns (Large, cleaned and deveined, tails on optional)
1 tsp Turmeric Powder (Divided: 1/2 tsp for marinade, 1/2 tsp for gravy)
1.25 tsp Salt (Divided: 1/2 tsp for marinade, 3/4 tsp for gravy, or to taste)
3 tbsp Mustard Oil (For authentic flavor; can be substituted with ghee)
1 whole Bay Leaf
1 inch Cinnamon Stick
3 whole Green Cardamom (Lightly crushed)
3 whole Cloves
1 cup Onion Paste (From 1 large onion, ground to a fine paste)
1.5 tbsp Ginger-Garlic Paste
2 whole Green Chili (Slit lengthwise)
1 tsp Kashmiri Red Chili Powder (For color, adjust for heat)
0.5 tsp Cumin Powder
1.5 cup Coconut Milk (Thick, full-fat)
1 tsp Sugar (Balances the flavors)
0.5 tsp Garam Masala Powder
0.5 cup Water (As needed, to adjust gravy consistency)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned prawns with 1/2 tsp of turmeric powder and 1/2 tsp of salt.
Gently toss until the prawns are evenly coated.
Set aside to marinate for 15 minutes.
2
Shallow-Fry the Prawns
Heat 2 tbsp of mustard oil in a wide pan or kadai over medium-high heat until it shimmers.
Carefully place the marinated prawns in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for about 1 minute per side, just until they turn pink and curl slightly. They should not be fully cooked.
Remove the prawns from the pan with a slotted spoon and set them aside.
3
Prepare the Gravy Base (Masala)
In the same pan, add the remaining 1 tbsp of mustard oil.
Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the onion paste and cook for 6-8 minutes, stirring frequently, until the paste loses its raw smell and turns a light golden brown.
Add the ginger-garlic paste and continue to sauté for another 1-2 minutes until fragrant.
4
Build the Coconut Gravy
Lower the heat to a minimum. Add the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, and cumin powder. Stir for 30 seconds to cook the spices without burning.
Slowly pour in the thick coconut milk, stirring continuously to prevent curdling. Add 1/2 cup of water to adjust the consistency.
Bring the gravy to a gentle simmer over low heat. It is crucial not to let it come to a rolling boil.
Stir in the slit green chilies, sugar, and the remaining 3/4 tsp of salt.
5
Finish the Curry
Gently slide the partially cooked prawns into the simmering coconut gravy.
Cook for another 3-4 minutes on low heat, allowing the prawns to cook through and absorb the flavors of the gravy. The prawns will become opaque and firm.
Sprinkle the garam masala powder over the curry and give it a final, gentle stir.
Turn off the heat, cover the pan, and let the Chingri Malaikari rest for 5-10 minutes. This allows the flavors to meld beautifully.
