Bengalis love Rice and they love festive cooking. And what other recipe could be better fitting for any festive occasion, than Bengali Sweet Pulao Recipe or Basanti Pulao. It is a sweet and fragrant dish which simply plays on the aroma of the spices and the Basmati rice used in it.
I have myself paired this recipe with Spicy Bengali Chicken Curry Recipe, as well as Chicken Rezala. On one occasion, my menu included this along with Spicy Honey Chilli Chicken Recipe, as you can see over here. It was applauded and loved by everybody who came over our place and had lunch with us. It can also be wonderfully served with Bengali Kosha Mangsho for a leisurely Sunday lunch meal with family.
This is a Gluten-Free recipe, so all those who are allergic to Gluten can easily make and enjoy this dish. Gluten is a protein which often leads to discomfort as many fail to digest. They may suffer symptoms like diarrhea, rashes and severe abdominal pain. Generally, wheat, barley and rye has gluten in it which should be completely avoided if you are gluten sensitive.
This can be a Vegan recipe, if you replace the Ghee or Clarified Butter with flavorless white oil. That is to say, use sunflower oil or rice bran oil.
- 1/2 cup Basmati Rice
- 1 cup Water Tepid or Lukewarm
- 4 tbsp Ghee or Clarified Butter
- 2 Bay Leaves
- 1 Black Cardamom
- 4 Green Cardamom
- 1 inch Cinnamon Stick
- 5-6 Cloves
- 1/3 cup Mixed Dried Fruits Chopped Almonds, Cashew, Walnuts
- 1/3 cup Raisins
- 1 tsp Bengali Garam Masala Powder
- Salt To Taste
- A pinch of Saffron soaked in 2 tbsp Warm Milk
- 1 tbsp Sugar
Heat the ghee in a pan and fry the chopped nut in it till light golden in color. Once done take them out and keep aside.
Now, add the Bay Leaves and whole spices and stir for a minute till they release their aroma.
Now, add the washed and drained rice in it. Fry it till they become crisp.
Now, add back the fried nuts and sugar. Season with salt as per taste.
Add the water, garam masala powder and milk soaked saffron strands. Give it a stir and let it simmer for 8-10 minutes with lid on.
Once you see the water has been absorbed completely, remove the lid. Take a pair of chopsticks and give the rice a gentle stir from the bottom. Add the raisins. Turn off the heat.
Let it sit for a while just like that, maybe for 10-15 minutes. Then serve.