Easy Basanti Pulao Recipe | Sweet & Spicy Pulao Rice

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: pulao
  • Cuisine: bengali

Ingredients

  • 1 cup rice
  • 1 tsp ginger paste
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 1 tbsp ghee
  • 2 tbsp oil
  • 1 bay leaf
  • 4 pod cardamom
  • 5 cloves
  • 1 inch cinnamon
  • 2 tbsp cashew
  • 2 tbsp raisins
  • ¾ tsp salt
  • 2 cup water
  • 6 chilli (slit)
  • ¼ cup sugar

Method

  1. Firstly, in a bowl take 1 cup rice and soak for 30 minutes. Traditionally, Bengali Pulao is made with Gobindobhog Rice. However, you can use any short-grain rice or basmati rice.
  2. Drain off the water and transfer to the plate.
  3. Add 1 tsp ginger paste, ½ tsp turmeric, ½ tsp garam masala and 1 tbsp ghee.
  4. Mix gently, making sure the spices are well coated in the rice.
  5. Now in a large kadai heat 2 tbsp oil, 1 tsp ghee.
  6. Add 1 bay leaf, 4 pods cardamom, 5 cloves, 1 inch cinnamon, 2 tbsp cashew and 2 tbsp raisins.
  7. Roast on low flame until the cashews turn golden brown.
  8. Add in soaked rice and cook for 2 minutes. Make sure not to break the rice grains.
  9. Once the rice turns shiny, add ¾ tsp salt and 2 cup water.
  10. Mix well, cover and simmer for 10 minutes.
  11. After 10 minutes, mix gently, and you can see the rice would be half cooked.
  12. Now place 6 chilli and ¼ cup sugar.
  13. Cover and simmer for 10 more minutes, or until the rice is cooked well.
  14. Remove the kadai from the heat and let the rice rest for 5 minutes before serving.
  15. Finally, enjoy Basanti Pulao with Kosha Mangsho (Bengali Mutton Curry) or any spicy veg curry.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.