Basanti Pulao / Basanti Pulao Recipe

Basanti Pulao / Basanti Pulao Recipe

Basanti pulao is one of the most famous Bengali Indian dishes which are served mainly during any occasion like birthday parties, anniversary, Bengali New Year, etc. Basanti pulao is also known as the holud pulao or sweet pulao which is a vegetarian dish mainly served with dhokar dalna, chicken kosa, mutton kosa, etc. The word Basanti means the bright yellow color of rice and pulao means the aroma or fragrance of this rice dish. It is a pure vegetarian dish where no garlic or onion is used. The Basanti pulao recipe is a famous dish in Bengali restaurants. This basanti pulao recipe is an easy and simple dish that can be easily prepared with very few ingredients.

Basanti Pulao / Basanti Pulao Recipe

COURSE-Vegetarian

COOK TIME-25 mins

PREP TIME-10 mins

Ingredients:-

1) Gobindobhog Rice(1cup), saffron(optional)

2) Raisins(13-14)

3) Bay leaves

4) Ghee

5) Cloves

6) Cinnamon(2)

7) Green cardamoms(2)

8) Turmeric powder(1/4)

9) Sugar

Why use Gobindo Bhog Rice?

The Basanti pulao recipe is mainly prepared with this short-grain rice which is known as gobindo bhog rice. This rice is used due to its special aromatic taste and flavor. This rice can also be replaced with basmati rice.

Why turmeric powder is used in basanti pulao?

Turmeric is one of the Indian popular cooking spices. The bright yellow-colored texture is brought through the turmeric powder in this basanti pulao recipe. Many people use food colour also to enhance the brightness of this recipe.

Why dry fruits, saffron, and ghee is used in this recipe?

Dry fruits makes this dish crunchy, and saffron enhances the aroma flavor, and color of this recipe. The ghee also provides an aromatic flavor and increases its taste. Saffron is optional for the basanti pulao dish as per the preference.

Step-by-Step Procedures to Make Basanti Pulao:-

Step 1:- Take 1 cup of gobindo bhog rice, rinse it thoroughly and soak it in 3-4 cups of water for 30 minutes.

Step 2:- In a large bowl, add some water and heat it. Then add bay leaves, cloves, and cardamom into the boiled water.

Step 3:- Then add some turmeric powder to the soaked rice and mix it properly.

Step 4:- Pour the rice into the boiled water and slowly mix it thoroughly and boil it.

Step 5:- When the rice is ready, drain the excess water and keep the ready rice aside.

Step 6:- In a pan or kadai, heat 3-4 tablespoons of ghee in medium heat. Once the ghee is hot, add some bay leaves over it.

Step 7:- Then add some chopped ginger and mix it thoroughly.

Step 8:- Add raisins and cashew nuts and mix them thoroughly.

Step 9:- Pour this mixture into the rice and mix it thoroughly.

Step 10:- Ground the cardamom, cloves, cinnamon and make the mixture, and pour it over the rice.

Step 11:- Add some sugar and lastly add some dates and serve the hot aromatic basanti pulao.

An alternative way to make Basanti pulao:-

Step 1:- Take 1 cup of gobindobhog rice and soak it in 3-4 cups of water for 30 minutes.

Step 2:- Heat ghee in a pan, add 13-14 raisins, and 14-15 cashew nuts to the pan and fry it until golden brown.

Step 3:- Add bay leaf, 2 cloves, 2 cinnamon, 2 green cardamoms, and fry it for 3 seconds.

Step 4:- Add the rice into the pan after draining the water and mix it properly.

Step 5:- Then add 2 cups of water, 3 tablespoons of white sugar, saffron is optional, and salt to the pan and stir it gently. Cover the pan and cook for 25 minutes until all the liquid is absorbed.

Step 6:- After the rice is cooked remove the pan from heat and rest it for 10 minutes. Then hot and aromatic basanti pulao is ready.

You can customize this recipe by adding vegetables like carrots, peas, and potatoes for a more nutritious variation. Additionally, adjusting the sweetness and richness of the pulao according to your taste preferences is always encouraged.