Misti Basanti pulao/Sweet yellow pulao

Nilanjana Bhattacharjee Mitra
Nilanjana Bhattacharjee Mitra|
Last updated on Jan 22nd
A traditional and celebratory pulao recipe from West Bengal.
  • Prep Time0Minutes
  • Cooking Time40Minutes
  • Serves4people

Recipe Ingredients

  • Basmati rice 2 cups
  • Cashew nut 2-3 tbsp
  • Raisin 2-3 tbsp
  • Ghee 3-4 tbsp
  • Sugar 6-7 tbsp
  • Turmeric powder 1/2 tsp
  • Green cardamom 3-4
  • Cinnamon 1/2 inch stick
  • Cloves 3-4
  • Bay leaf 2

Recipe Preparation

  1. Soak rice for 1 hour.
  2. Heat a pan with ghee, add cashews and raisin and fry it a little. Now add bay leaf, green cardamom, cinnamon and cloves.
  3. Once it develops a nice aroma, add rice, sugar, turmeric powder, salt to taste and give it a good stir.
  4. Add 3 and 1/2 cup of water and cover the pan. Keep it on a high flame for 5 mins, then reduce the flame to low and cook for 20-25 mins or until the rice (pulao) is cooked properly.
  5. Do not stir the pulao until it is cooled down to 30 -40%.
  6. Serve this Misti Basanti Pulao with Bengali Kosa Mangsho or Alur Dom.
My Tip: You can reduce or increase the amount of sugar as per your taste. You can also add rose water for an extra nice and sweet aroma.