Basanti Pulao Bengali Recipe Sanjeev Kapoor Khazana

The bright yellow sweet Bengali pulav made in ghee is a festive delight. This fragrant rice dish loaded with raisins and cashews is also known as Mishti or Mithe pulao.

BASANTI PULAO

Ingredients

1 cups Daawat Pulav Basmati Rice
2 tbsps ghee + for drizzling
3 cloves
2 green cardamoms
1 bay leaf
1 inch cinnamon stick
8-10 cashew nuts, vertically halved
15-20 raisins
1 inch ginger, finely chopped
2-3 green chillies, slit
A pinch of saffron + for garnish
A large pinch of turmeric powder
Salt to taste
cup sugar

Method

1. Transfer Daawat Pulav Basmati Rice in a large bowl. Add water and wash it thoroughly for 2-3 times. Drain and ad sufficient water. Set aside to soak for 30 minutes. Drain.
2. Heat ghee in a non-stick kadai. Add cloves, green cardamoms, bay leaf, cinnamon stick and cook till fragrant.
3. Add cashew nuts, and raisins and mix well. Cook till golden.
4. Add ginger, green chillies, and saffron and mix well. Add turmeric powder and mix well.
5. Add the drained rice, salt and sugar and mix well. Add 2 cups hot water, mix, cover and cook on low heat for 15-20 minutes. Switch the heat off and allow to rest for 10-15 minutes.
6. Transfer on a serving plate. Garnish with saffron strands and serve hot drizzled with ghee.

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