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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.
For 4 servings
Prepare the Rice (45 mins)
Fry Nuts and Temper Spices (5 mins)
Cook the Pulao (20 mins)
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.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 433.94 calories per serving with 6.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Rest and Serve (10 mins)
Add 1/2 cup of fresh or frozen green peas along with the hot water for a classic 'Ghee Bhat' variation.
For a more luxurious aroma and deeper color, soak a pinch of saffron strands in 2 tablespoons of warm milk and add it to the pan along with the hot water.
For a nut-free version, simply omit the cashews. You can add some small, fried paneer cubes at the end for a different texture.
Replace the white sugar with an equal amount of grated or powdered jaggery for a more earthy and traditional sweetness.
The primary ingredient, rice, is a rich source of complex carbohydrates, providing quick and sustained energy to fuel your body and brain.
Spices like turmeric (containing curcumin), cloves, and cinnamon are loaded with powerful antioxidants that help combat oxidative stress and inflammation in the body.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. Cashews contribute heart-healthy monounsaturated fats to the dish.
Basanti Pulao is a festive dish best enjoyed in moderation. It provides quick energy from carbohydrates. Ghee offers healthy fats and fat-soluble vitamins, while spices like turmeric have anti-inflammatory benefits. However, its sugar content and calorie density mean it's more of an indulgence than an everyday health food.
One serving of Basanti Pulao (approximately 255g or 1 cup) contains around 420-460 calories. The final count can vary depending on the precise amounts of ghee, sugar, and nuts used.
Yes, while Gobindobhog rice provides the authentic Bengali aroma and slightly sticky texture, you can use short-grain Basmati or Kalijeera rice as a substitute. You may need to adjust the water-to-rice ratio to 1:1.75 for Basmati rice to avoid sogginess.
Mushy pulao is typically caused by three main issues: 1) Not drying the rice properly after washing. 2) Using an incorrect water-to-rice ratio (too much water). 3) Overcooking or stirring the rice while it simmers. Ensure the rice is completely dry before marinating and stick to the recipe's measurements and timings.
Store leftover pulao in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a tablespoon of water over the rice and microwave for 1-2 minutes, or gently heat in a covered pan on the stovetop until warmed through. The water helps to re-steam the rice.
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