How to Make Basanti Pulao (Step-by-Step)
Step 1: Prepare the Rice
Wash Gobindobhog rice gently and drain water.
Spread it on a plate for 10 minutes so it becomes dry and fluffy.
(Optional) Roast the rice lightly in ½ tsp ghee for extra aroma.
Step 2: Heat the Spices
Heat ghee in a pan.
Add bay leaf, cardamom, cloves, cinnamon, cumin seeds, and dry red chili.
Let the spices release their aroma.
Step 3: Add Rice & Turmeric
Add the dried rice into the ghee-spice mixture.
Sauté gently for 2–3 minutes.
Add turmeric powder and mix until the rice turns uniformly golden.
Step 4: Add Water, Sugar & Salt
Pour in warm water (2 cups).
Add sugar and salt.
Stir gently to dissolve everything evenly.
Step 5: Add Saffron & Dry Fruits
Add saffron milk for extra fragrance and color.
Add raisins and ghee-fried cashews.
Stir once gently.
Step 6: Slow Cook
Cover the pot with a lid.
Cook on low heat for 10–12 minutes until rice becomes soft and fluffy.
Do not over-stir—this helps maintain grain separation.
Step 7: Serve
Fluff the rice gently with a fork and serve hot with:
Bengali Chicken Curry
Mutton Kosha
Cholar Dal
Paneer or Veg Curry
Basanti Pulao is perfect for festivals, bhog, and celebrations.
Main Ingredients
- 1 cup Gobindobhog rice (or any fragrant short-grain rice)
- 2 tbsp ghee
- 2 cups warm water
- 2–3 tbsp sugar (adjust to taste)
- ½ tsp turmeric powder (for the golden color)
- A pinch of saffron soaked in 2 tbsp warm milk (optional but recommended)
- Salt to taste
Whole Spices
- 1 bay leaf
- 3–4 cardamom pods
- 1 small cinnamon stick
- 3–4 cloves
- 1–2 dry red chilies (optional)
- ½ tsp cumin seeds
Optional Add-Ins
- Handful of raisins
- 8–10 cashews fried in ghee
- 1 tsp sugar to caramelize the nuts (optional)
