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 where tender fish pieces are simmered in a creamy, tangy yogurt gravy. This light yet flavorful curry, spiced with ginger and green chilies, is a true comfort food, best enjoyed with steamed rice.
Fragrant Basanti Pulao with creamy Doi Maach – a delightful, energy-giving combination.
This bengali dish is perfect for lunch. With 749.62 calories and 35.09g of protein per serving, it's a muscle-gain option 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.
306cal
29gprotein
9gcarbs
18gfat
Ingredients
600 g Rohu Fish (Or Katla, cut into 4 large, 1-inch thick steaks)
1 cup Full-Fat Yogurt (Must be at room temperature and whisked until smooth)
0.25 cup Mustard Oil (For frying fish and making the gravy)
0.75 cup Onion Paste (From 1 large onion)
1 tbsp Ginger Paste
1 tsp Garlic Paste
4 pcs Green Chilies (Slit lengthwise)
1 tsp Turmeric Powder (Divided into 0.5 tsp for marinade and 0.5 tsp for gravy)
0.5 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
0.5 tsp Garam Masala
1 pcs Bay Leaf
3 pcs Green Cardamoms (Lightly bruised)
3 pcs Cloves
1 inch Cinnamon Stick
1 tsp Sugar (Helps balance the tang of the yogurt)
1.5 tsp Salt (Divided, or to taste)
1 cup Warm Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
Rinse the fish steaks and pat them completely dry with paper towels. This is crucial for a good sear.
In a bowl, rub the fish pieces with 0.5 tsp of salt and 0.5 tsp of turmeric powder, ensuring they are evenly coated.
Set aside to marinate for 15 minutes.
2
Shallow-Fry the Fish
Heat the mustard oil in a wide, heavy-bottomed pan (kadai) over medium-high heat until it is shimmering and lightly smoking. This removes its raw pungency.
Carefully slide the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 2-3 minutes per side until they are a light golden brown. The goal is to sear them, not cook them through.
Remove the fish from the pan with a slotted spoon and set aside on a plate.
3
Temper Spices and Sauté Aromatics
Lower the heat to medium. In the same oil, add the bay leaf, cinnamon stick, green cardamoms, and cloves.
Sauté for about 30-40 seconds until the spices become fragrant and sizzle.
Add the onion paste and cook for 6-8 minutes, stirring frequently, until it turns golden brown and the oil begins to separate from the paste.
4
Build the Gravy Base
Add the ginger and garlic pastes to the pan. Sauté for 1-2 minutes until the raw aroma disappears.
Add the remaining 0.5 tsp turmeric powder and the Kashmiri red chili powder. Stir for 30 seconds.
In a separate bowl, ensure your yogurt is well-whisked with the sugar. Turn the stove heat to the absolute lowest setting.
Slowly add the whisked yogurt to the pan, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling. Continue to cook until the yogurt is well incorporated and you see oil glistening on the surface.
5
Simmer the Curry
Pour in 1 cup of warm water and add the remaining 1 tsp of salt. Stir well to combine.
Bring the gravy to a gentle simmer over medium-low heat.
Carefully place the fried fish pieces into the simmering gravy, along with the slit green chilies.
Cover the pan and let it simmer for 5-7 minutes, allowing the fish to cook through and absorb the flavors of the gravy. Do not over-boil.
6
Garnish and Serve
Turn off the heat. Sprinkle the garam masala powder over the curry.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5 minutes to allow the flavors to meld.
