Name: Basanti Pulao recipe by Tamali Rakshit at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Gobindovog rice or basmati rice 3 cups; Cashews 1/2 cup; Raisins 1/3 cup; Peas 1/2 cup (optional); Ginger Paste 1 Tsp; Salt according to taste; Sugar 3-4 tbsp or according to taste; Black pepper powder 1 tsp (optional); Garam masala powder 1/2 tsp; Yellow food colour a pinch; Ghee 2 Tbsp; Refine oil 2 tbsp; For Tempering :; Bay leaves, 2; Green cardamoms, 3; Cinnamon stick, 1"; Cloves, 4-5; Black peppercorns 1/2 tsp; Coriander leaves for garnishing

ABOUT Basanti Pulao RECIPE

This pulao is made with gobindovog rice or basmati rice and dry fruits and has a sweet flavour. I remember my mother used to make this for any special occasion at home like saraswati puja, birthday party etc. Nobody can make this basanti pulao as good as my mom.

Ingredients Serving: 3

Gobindovog rice or basmati rice 3 cups
Cashews 1/2 cup
Raisins 1/3 cup
Peas 1/2 cup (optional)
Ginger Paste 1 Tsp
Salt according to taste
Sugar 3-4 tbsp or according to taste
Black pepper powder 1 tsp (optional)
Garam masala powder 1/2 tsp
Yellow food colour a pinch
Ghee 2 Tbsp
Refine oil 2 tbsp
For Tempering :
Bay leaves, 2
Green cardamoms, 3
Cinnamon stick, 1"
Cloves, 4-5
Black peppercorns 1/2 tsp
Coriander leaves for garnishing

Instructions

Wash and soak the rice in plain water for 30 minutes. After 30 minutes strain the excess water completely.
Heat oil in a pan, fry cashews, raisins and peas separately until golden brown and keep aside.
Now mix the ghee with hot oil and then add cardamoms, cloves, cinnamon, pepper corns and bay leaves.
Now add ginger paste and saute for 30 seconds.
Add soaked rice and start frying the rice on medium to high flame for around 5 minutes.
After 5 minutes, when the rice turns a bit brownish, add 5 cups of warm water to the rice.
Now add salt and food colour.
Mix all the ingredients together and cover the pan with a lid.
Cook over low flame for around 10 minutes. Check in between and stir if required.
Once the water is almost evaporated from the rice add fried cashews, raisins, peas, sugar, black pepper powder and garam masala powder and mix carefully.
Now cook it for 1 minute in low flame, covering the pan with the lid. After 1 minute switch off the flame and wait for 10 minutes.
Open the lid and mix gently.
Serve hot decorated with chopped coriander leaves.

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