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Traditional Bengali Basanti pulao

Soma Mukherjee
10 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Traditional Bengali Basanti pulao RECIPE

Traditional Basanti pulao is a vej recipe. This name is for it's yellow colour and this pulao is mishti pulao or sweet pulao. This pulao can be enjoyed with a lots of different types of Bengali curries but the most popular combination is 'kosha mansho' or Mutton kosha.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Main Dish

Ingredients Serving: 4

  1. Govindo bhog rice 2 cups
  2. Pure ghee(clarified butter) 1/2 cup
  3. Cashewnut 40 g
  4. Raisins 25 g
  5. 3-4 strings of safron soaked in 1 table spoon milk
  6. Food colour few drops
  7. Sugar 5 table spoon
  8. Pulao mashala powder 2 teaspoon - make a powder of 4 green cardamom + 5 cloves + 2" cinnamon stick+ mace + nutmeg
  9. Whole green cardamom 2
  10. Clove 4
  11. 1" cinnamon stick
  12. Bay leaf 1
  13. Salt about 2 teaspoon (or as required)


  1. Wash rice and soak in water
  2. Heat ghee and fry cashewnut and raisins and keep aside
  3. Heat little more ghee and add bay leaf and whole cardamom- cinnamon and clove. Fry let the fragrance appears
  4. Add soaked rice mix . Stir for few minutes
  5. Add fried cashewnut and raisins and food colour. Stir
  6. Stir and fry for 6-7 minutes .add Salt and Sugar and mix.
  7. Add water ( up to just double height of rice in the container)
  8. Cover with a lid and cook for about 20 minutes or until the water fully evaporates on medium low flame.
  9. Now add pulao mashala powder spread saffron soaked in milk, spread ghee and give it a light stir.
  10. Cover it , switch off the flame and leave it for 10 minutes.
  11. Serve best with Kosha Mangsho Or Fish kalia or Korma or vegetable kofta or spicy dum aaloo.

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Sunaina Saxena
Sunaina Saxena   Aug-16-2018

Nice one.

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