Bengal’s Basanti Pulao – a sweet yellow aromatic pulao

Basanti Pulao

 


After a long wait I finally tried my hands on this bengali delicacy called Basanti Pulao. Basanti Pulao is a very common part in a typical bengali celebration like rice ceremony, marriage parties or birthday parties. In some households it’s a regular Sunday lunch affair along with mutton kosha, chicken kosha, butter chicken, paneer makhani, egg makhni and other rich gravy items!

 

 

I cooked Basanti Pulao today and served it with kadai paneer though. Today being Saturday, it’s a vegetarian day for most of us. Basanti Pulao is originally made with gobindobhog rice a small grained aromatic delicate rice. But I made it with pulao rice which tasted equally good. But the aroma of the gobindobhog rice was surely a miss in this case though! Basanti Pulao is a sweet in taste pulao,  unlike other savoury pulaos like corn and peas pulaos, chicken pulaos etc. The speciality of this Basanti Pulao also lies in the fact that it’s yellow (hence the name Basanti) in colour. The yellow colour is attributed by turmeric powder. I use kesar or saffron along with it though.

 

 

 

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Time required to cook Basanti Pulao for 3 people: 20 minutes

 

 

 

To check more mouth watering recipes of chicken, please click here

To check more mouth watering recipes of mutton, please click here

To check more mouth watering recipes of Bengali cuisine, please click here

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To check more mouth watering recipes of paneer/soy/mushroom, please click here

 

 

 

Ingredients required to make Basanti Pulao:

  • 2 cups of pulao rice ( gobindobhog rice is though the first choice )
  • 1  tbsp refined vegetable oil
  • 1 cup of whole  cashew nuts
  • 1/2 cup of raisins – soaked in water
  • Salt to taste
  • Sugar – 1/3 – 1/2  cup or as per your taste
  • Whole spices – 1 bay leaf, 3 green cardamoms, 2 cinnamon sticks, 4 – 5 cloves, 5 – 7 black peppercorns
  • 3/4 tsp turmeric powder
  • 10 strands of saffron soaked in 1 cup of hot water
  • 1 tbsp ghee or clarified butter

 

 

 

I use Sundrop heart for my cooking needs (To see the product you may click here). Sundrop heart is enriched with the goodness of oryzanol and is made up of 80% Rice bran oil and 20% refined sunflower oil and is marked as a low absorb healthy choice for oil

 

 

 

Basanti Pulao recipe:

  • Soak rice in water for 30 minutes. Drain off water and let it dry
  • Heat oil in a rice pot. Add whole spices and let the aroma be released
  • Add rice, turmeric powder and stir for sometime
  • Add little salt, cashew nuts, raisins. Stir
  • Add a cup of saffron water. Add 3 cups of water more. Add sugar. Let it cook now until rice is cooked
  • Switch off flame. Cover and rest it for sometime
  • Add a dollop of ghee on top!

 

 

 

Basanti Pulao is ready to serve!

 

 

 


 

 

 

 

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Chicken Pulao – A one pot meal solution!

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Mixed Tomato Chutney with Mango Candies, Dates and Raisins !!

 

 

 

 

 

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Author:

I am a foodie and a cook by passion. The aroma, the taste of food attracts me and the ingredients and their properties attract me even more. I pursued my bachelors in Electronics and Instrumentation engineering and have had a successful career in IT in automotive testing domain as an automation and manual test engineer. I worked for 8 years in Bangalore, Kolkata and Munich, Germany. After my daughter was born, I worked for 2 years and then decided to take a break to spend time with my daughter and watch her grow. Apart from spending time with my princess, I am devoting time to my hobbies of cooking and writing now.