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Basanti Pulao

pulao

2 1/2 cup rice
1/4th cup Ghee
1 tsp Ginger paste
1 tsp Green Chilli paste
2 tsp Bengali Polau Masala powder
1 tsp Turmeric powder
6 Green Cardamom pods
2 pieces Cinnamon sticks
6 pieces Cloves
3 pieces Bay leaves
1 Black Cardamom
1 tsp salt
6 tsp sugar
15-20 cashew nuts
15-20 raisins
5 cup hot water

750 gms

Basanti Pulao is a traditional rice dish, known for its vibrant colour and rich flavour. The origin story of Basanti Pulao dates back to the Mughal era, where it was believed to be a favourite dish of the royal court.The name "Basanti" refers to the bright yellow colour of the rice, which is achieved by adding saffron or turmeric during the cooking process. The rice is often cooked with fragrant spices like cardamom, cinnamon, and cloves, giving it a distinctive aroma and taste.

pulao masala

1/2 nutmeg
2 pieces mace
6 green cardamom pods
1 pieces cinnamon stick
4 pieces cloves
1 piece bay leaf
1 black cardamom
1/2 tsp sahi jeera

2 tsp

Ingredients for FOUR persons

person holding bottle of oil at gas stove

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Delicious Basanti Pulao Recipe

COOKING

Wash and rinse the rice and soak for 30 minutes
Dry roast all the whole spices for pulao masala over medium heat
Grind all the spices and keep 2 tsp of it
After 30 Minutes, strain the rice and transfer it to a mixing bowl
Add ginger paste, green chilli paste, turmeric, green cardamom, black cardamom, cinnamon, cloves, bay leaves, pulao masala and ghee
Mix well and rest it for about an hour
After an hour, heat 1 tbsp of ghee in a deep pan over medium heat
Add the cashews and fry them until they are golden brown
Add raisins and fry them too for 5-6 seconds
Add the marinated rice. Fry it for about 5-6 minutes on medium heat until the rice looks like an opaque appearance. Stir frequently
Add about 5 cup of hot water, along with the salt
Cover and cook on lowest possible heat till almost all the water has been absorbed. It will take nearly 10 to 15 minutes
Open the lid, add sugar and lightly stir to break the lump
Again cover the pan and steam on low heat for about 8-10 minutes
Switch off the flame, cover and allow to rest for a further 10-15 minutes
After 10-15 minutes, open and keep aside the lid and let the extra steam to escape. Giving resting time and keeping the lid open give the pulao fluffy texture
The rice must be cooked properly but not soggy at the end. The "Basanti Pulao" is ready to be served.