Basanti Pulao - Bengali sweet yellow fried rice

Pulao is a favourite item in all over India but North Indian Pulao is different than its counterpart in South India. But pulao in East India is sweet and yellow in colour. One of the authentic Bengali Pulao is Basanti Pulao. This is one of my favourite preparation. But I never tried this in home. Whenever I want to have Basanti Pulao I used to visit famous Bengali Restaurant Bhajohori Manna.  Today it was raining heavily in Bangalore and it was not possible to go there. I tried this in home and it turned out to be a good one. Please try this one in your home and let me know if you like.

Preparation Time: - 30 min ~ 1 hour

Cooking Time: - 30~35 min

Servings: - 5~6 persons ( depends on individual capacity)

Ingredients:-

1. 3 cup Basmati Rice /jeera Rice /Gobindobhog ( I prefer long grain variety)
2. 1 tbsp Ginger paste
3. Few strands of saffron
4. ½ cup warm Milk
5. Handful of cashew nuts and raisin
6. 3 Bayleaves
7. 4~5 cup warm water
8. 3 tbsp vegetable oil ( I used Sunflower oil but you can use any vegetable oil)
9. 3 tbsp Ghee
10. 1 inch stick Cinnamon
11. 2 tsp Cumin seeds / Jeera
12. 5~6 whole cloves
13. 2~3 whole green cardamom
14. 1 tsp Turmeric Powder
15. 1 tsp Garam Masala powder
16. 4 tbsp sugar
17. Salt as per taste

Preparation:-

1. Wash the Basmati rice thoroughly and soak it in water with little salt for at least 30 min. If you can wait for 1 hour  the taste will be better.
2. Soak the saffron strands in warm milk.
3. Smash the whole cardamom and remove the husk.
4. Keep the raisin soaked in water.
5. Drain the rice now and heat oil and 2 tbsp ghee in a non-stick kadai.
6. Wait till ghee is melted fully and the oil is moderately heat
7. Add the bay leaves, cardamom, cloves, cinnamon, cumin seeds and cashew nuts in it. Sauté for 2 min.
8. Add the rice with this spice mixture
9. Mix well and add ginger paste, sugar, turmeric powder and little bit of salt.
10. Stir continuously for some time. Please ensure the rice does not stick at the bottom of pan.
11. Add 6 cups of water.
12. Now cover the pan and cook the rice for 10 minutes. This time may vary depending upon the quality of rice. The idea is to evaporate the water fully and the rice is cooked properly. If you find the rice not soft you can sprinkle water on it and stir for some more time.
13. Sprinkle garam masala powder and 1 tbsp ghee.
14. Continuously stir to mix in everything together.
15. Pour the milk with saffron and add the soaked raisin.
16. Mix and switch off the burner. Keep the whole thing under cover for 5 minutes on warm burner.  You get a nice smell when you open the same.

Serve hot with your favourite chicken/ Mutton/ Prawn curry.

If you are vegetarian then you can eat with cholar dal or any Paneer gravy. You can find my recipe of chicken curry, Cholar dal or Palak Paneer here.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.