Basanti Pulao: A Taste of Bengali Sunshine

Craving a vibrant rice dish bursting with Bengali flavors? Look no further than Basanti Pulao, a specialty known for its sweet and savory notes. Traditionally made with Gobindobhog rice, this recipe offers a delicious alternative to Basmati. This sunshine-colored dish features aromatic ghee, plump raisins, and golden cashews, all dancing with warm spices like cardamom and cloves. Ready to bring a taste of Bengal to your table? Here’s how to create this delightful Basanti Pulao at home

This fragrant rice dish is a Bengali specialty, perfect for a special occasion.

Here’s what you’ll need:

Aromatic Rice: Basmati or Gobindobhog (if available)
Ghee: For richness and flavor
Cashew Nuts & Raisins: For a touch of sweetness
Warm Spices: Cardamom, cloves, cinnamon
Turmeric: For that beautiful yellow color

The Process

Soak the rice in warm water for 30 minutes to help it cook evenly. Drain the rice and toss it with melted ghee, turmeric, and a pinch of salt. Let the rice sit for 15 minutes, allowing the flavors to infuse each grain.

Heat ghee in a pan over medium heat. Fry the cashews until golden brown, then remove them with a slotted spoon and set aside. Add the raisins to the ghee and cook for a minute until they plump slightly. Take out the raisins and set them aside with the cashews.

In the same pan, add the warm spices – cardamom, cloves, and cinnamon. Let them sizzle for a few seconds to release their fragrance. Add the rice and stir gently to coat each grain with the spiced ghee.