Bengali Mishti Pulao
A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Rice
- b.Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
- c.Soak the washed rice in fresh water for 20-30 minutes.
- d.After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
- 2
Step 2
- a.Fry Nuts and Raisins
- b.Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
- d.Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
- 3
Step 3
- a.Sauté Spices and Rice
- b.In the same pan, add the remaining 2 tbsp of ghee.
- c.Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
- d.Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.
- e.Stir in the ginger paste, turmeric powder, sugar, and salt. Mix gently for another minute.
- 4
Step 4
- a.Cook the Pulao
- b.Pour in 3 cups of hot water and give it a gentle stir.
- c.Bring the water to a vigorous boil over high heat.
- d.Once boiling, reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15 minutes.
- e.Do not open the lid during this 'dum' cooking process, as the trapped steam is essential for cooking the rice perfectly.
- 5
Step 5
- a.Rest and Garnish
- b.After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
- c.Open the lid, sprinkle the fried cashews and raisins over the top.
- d.Gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using authentic gobindobhog rice is highly recommended for the signature aroma and flavor.
- 2The 1:2 rice-to-water ratio is key. For 1.5 cups of rice, use exactly 3 cups of water.
- 3Always use hot water for cooking pulao. It helps the rice cook evenly and prevents the grains from becoming sticky.
- 4A heavy-bottomed pan with a tight lid is essential for the 'dum' cooking method to work effectively.
- 5Adjust the sugar quantity based on your preference. For a less sweet pulao, reduce sugar to 1.5-2 tbsp.
Adapt it for your goals.
Vegan Version
Replace ghee with a neutral vegetable oil or vegan butter to make the dish completely plant-based.
With VegetablesWith Vegetables
Add 1/2 cup of green peas (matar) or small-diced carrots along with the rice for added color, texture, and nutrition.
Richer FlavorRicher Flavor
For a creamier and richer pulao, replace 1 cup of water with 1 cup of full-fat milk.
Garnish with BerestaGarnish with Beresta
Garnish with a handful of 'beresta' (crispy fried onions) just before serving for an extra layer of sweet, savory flavor.
Why this is on our healthy list.
Provides Sustained Energy
The primary ingredient, rice, is a rich source of complex carbohydrates, providing the body with essential fuel for daily activities and metabolic functions.
Aids Digestion
Spices like ginger, cloves, and cardamom are traditionally known for their digestive properties, which can help soothe the stomach and promote better gut health.
Contains Healthy Fats
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. Cashew nuts contribute beneficial monounsaturated fats, which are good for heart health.
Frequently asked questions
Gobindobhog rice is traditional and best for its unique, sweet aroma. If unavailable, you can use Kalijeera rice or a good quality, short-grain aged Basmati rice as a substitute.