Delicious Basanti Pulao Recipe at Home

Basanti Pulao Recipe
Source: Gulf News

Basanti Pulao Recipe: Scentful gobindabhog or kalijeera rice, cashew nuts, and raisins are combined to make the sweet, ghee-laden meal known as mishti pulao or basanti pulao recipe. Any special event calls for this as the main rice dish of choice. Shakshu mangsho is the most well-liked side dish that is served with basanti pulao recipe in bengali style.

There are numerous other varieties of pulao that are prepared with various fruits, nuts, meats, or fish; nevertheless, this basanti pulao recipe has gained popularity and is frequently found on the menus of Bengali eateries like Bhojohori Manna and Kewpie’s.

Ingredients

  • 2 Cups Rice Use aromatic short grain Govindbhog or basmati rice.
  • 1 Tbsp Turmeric Powder
  • 2 Tbsp Salt
  • 6 Tbsp Sugar
  • 1 teaspoon powdered garam masala
  • A blend of cloves, cinnamon, and green cardamom is used to make Bengali Garam Masala powder.
  • 1 Tsp Ginger Paste
  • 5 Tbsp Ghee or Clarified Butter
  • 1-2 No Dried Bay Leaf
  • 1/2 Cup Broken Cashews
  • 1/2 Cup Kismis/ Golden raisins
  • 1 Tbsp Thick Yogurt

Also Read: Delectable South Indian Snacks!

Here are the cooking steps for Basanti Pulao Recipe

  • After giving the rice a good wash, let it soak in water for 30 minutes.
  • After half hour, drain the water out completely.
  • Now combine the rice with the yogurt, ginger paste, garam masala powder, sugar, and turmeric powder. Set aside.
  • Heat a couple of tablespoons of ghee in a frying pan. 
  • Pay close attention to the temperature as cashew burns quickly, and stir it around. Add the rice and toss to ensure it doesn’t stick to the bottom once the cashews are starting to become a light golden color. After the rice is cooked—it takes about four to five minutes—turn off the heat.
  • There are currently numerous methods for cooking rice. To cook, just add some boiling water to the frying pan, stir, cover, and cook for ten to fifteen minutes. Open the cover in between to pour the remaining ghee. Typically, there are twice as much hot water as rice. The amount of water needed for gobindbhog should be 1.5 times greater.
  • Put the rice inside the container of an electric rice cooker. Pour in precisely twice as much hot water, or according to your rice cooker’s instructions. Once the cooker is turned on, cover the container.
  • Occasionally, halfway through, open the lid, rapidly pour the remaining ghee all over, cover, and allow the rice cooker to finish cooking.
  • When the water dries up and the rice is well-cooked turn off flame.
  • If you follow this basanti pulao recipe step by step then you will have the best tasting bengali style basanti pulao for yourself.

Conclusion

Make sure to allow extra time for the next day because the basanti pulao recipe tastes best that way. All the flavors can blend harmoniously while the food is resting. Additionally, it guarantees that the rice grains absorb all of the moisture, resulting in fluffier pulao.

I am an Engineer by Profession but a blogger by Passion. Love to explore different food options and recipes and also love to share the same with you.

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