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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
Prepare the Rice
Fry Nuts and Raisins
Sauté Spices and Rice
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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.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 502.74 calories per serving with 6.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pulao
Rest and Garnish
Replace ghee with a neutral vegetable oil or vegan butter to make the dish completely plant-based.
Add 1/2 cup of green peas (matar) or small-diced carrots along with the rice for added color, texture, and nutrition.
For a creamier and richer pulao, replace 1 cup of water with 1 cup of full-fat milk.
Garnish with a handful of 'beresta' (crispy fried onions) just before serving for an extra layer of sweet, savory flavor.
The primary ingredient, rice, is a rich source of complex carbohydrates, providing the body with essential fuel for daily activities and metabolic functions.
Spices like ginger, cloves, and cardamom are traditionally known for their digestive properties, which can help soothe the stomach and promote better gut health.
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.
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.
The key is to maintain the correct 1:2 rice-to-water ratio, wash the starch off the rice thoroughly, and let it rest covered for 10 minutes after cooking. Also, avoid over-stirring the rice once the water is added.
Yes, you can omit or reduce the sugar for a savory version, which would be closer to a 'Sada Pulao'. The characteristic sweet and savory balance is what defines 'Mishti Pulao'.
It is a festive dish best enjoyed in moderation. It provides carbohydrates for energy from rice and healthy fats from ghee and nuts. However, the presence of sugar and ghee makes it calorie-dense.
One serving of approximately 1 cup (around 300g) contains about 450-500 calories, depending on the exact amounts of ghee, sugar, and nuts used.
It pairs wonderfully with spicy and rich Bengali curries like Kosha Mangsho (mutton curry), Chicken Chaap, or vegetarian options like Chanar Dalna (paneer in gravy) or Aloo'r Dom (spicy potato curry).