Basanti Pulao | Sweet and Spicy Polao Recipe
A group of my friends and I gathered for our Cooking Club, and the theme was Bangla Thali—a tribute to the vibrant and diverse cuisine of Bengal. The table was a feast for the senses, featuring an array of traditional dishes that showcased the region’s love for bold flavors and comforting textures.
Among the highlights was Basanti Pulao, a fragrant, saffron-colored rice dish cooked with ghee, cashews, and raisins. We paired it Cholar Dal, a mildly sweet Bengal gram lentil preparation spiced with coconut and whole garam masala, Aloor Dum, and Begun Bhaja, crispy slices of fried eggplant that added a delightful crunch.
Basanti Pulao—also known as Mishti Pulao or Holud Pulao—is a sweet, fragrant yellow rice dish from Bengal, traditionally made during festivals like Durga Puja or Pohela Boishakh. The name “Basanti” refers to the spring season and the dish’s vibrant yellow hue, achieved with turmeric. It’s rich, aromatic, and slightly sweet, often served with spicy sides to balance the flavors.
Adapted from: BongEats
Ingredients (Serves 4)
- 1 cup Gobindobhog rice (or basmati if unavailable)
- ¼ cup cashew nuts
- ¼ cup raisins
- 2 bay leaves
- 2-inch cinnamon stick
- 2 green cardamoms
- 2-3 cloves
- 1-2 green chilles (slit)
- 1 tsp turmeric powder
- 1-inch ginger paste
- 1 tbsp sugar (adjust to taste)
- 3 tbsp ghee
- 1 tbsp oil
- 2 cups water
- Salt to taste
Instructions
- Wash and soak Gobindobhog rice for 20–30 minutes. Drain and set aside.
- To this dried rice, add ginger paste, turmeric powder, ghee, cardamom, cinnamon, cloves and rub it well until the rice is fully coated. Add little more ghee if needed. Cover and let it rest for an hour.
- Heat 2 tbsp ghee in a deep pan. Fry cashews until golden, then add raisins until they puff up.
- Add bay leaves, remaining cinnamon, cardamom, and cloves. Sauté until aromatic. Stir the covered rice and fry.
- Add 2 cups water and salt. Mix well.
- Cover it with a lid and cook on medium heat. Depends on the rice, mine took about 8 minutes to fluff up.
- Stir in sugar and green chilles. Turn off the heat. Fluff gently and serve hot.
