If you’re in the mood for something flavorful, fragrant, and comforting, look no further than Basanti Pulao, a traditional Bengali rice dish that’s as delicious as it is aromatic. Known for its delicate yellow color and rich flavor, this pulao makes a great lunch option, perfect for any special occasion or a simple meal to enjoy with family. Here’s how you can prepare this mouthwatering dish at home.
What is Basanti Pulao?
Basanti Pulao (meaning “yellow pulao” in Bengali) is a vibrant, aromatic rice dish that originates from the Bengali cuisine. It is made with basmati rice, flavored with ghee, and enriched with a variety of whole spices like cinnamon, cardamom, and bay leaves. The key to its distinct golden color lies in the use of turmeric, which gives it both a beautiful hue and a mild earthy taste. Often served as a side dish, it pairs wonderfully with rich Bengali curries, fish dishes, or even fried vegetables.
Ingredients:
- Basmati Rice – 1 cup
- Ghee (clarified butter) – 2 tablespoons
- Bay Leaves – 2
- Cinnamon Stick – 1-inch piece
- Green Cardamom – 3-4 pods
- Cloves – 2-3
- Turmeric Powder – ½ teaspoon
- Sugar – 1 tablespoon (adjust to taste)
- Salt – to taste
- Water – 2 cups (or as required)
- Cashew Nuts – 8-10
- Raisins – 8-10
- Coriander Leaves – for garnish
Instructions:
- Wash and Soak the Rice: Start by washing the basmati rice thoroughly to remove excess starch. Soak it in water for about 15-20 minutes, then drain the water.
- Prepare the Tempering: Heat ghee in a deep pan or pressure cooker. Add the bay leaves, cinnamon, cardamom, and cloves. Let the spices release their fragrance for about a minute.
- Add the Rice: Now, add the drained basmati rice to the pan. Sauté the rice gently in the ghee-spice mixture for 2-3 minutes. This step helps to coat the rice in the aromatic spices and gives it a beautiful flavor.
- Flavor with Turmeric and Sugar: Sprinkle in the turmeric powder for that characteristic yellow color and stir well. Add the sugar and salt to balance out the flavors. Turmeric will not only color the rice but also impart a mild earthy taste.
- Cook the Rice: Add 2 cups of water (or as required for the rice to cook). Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 10-12 minutes, or until the rice is fully cooked and the water is absorbed. If using a pressure cooker, cook on a low flame for 1-2 whistles.
- Add the Nuts and Raisins: While the rice is cooking, heat a small amount of ghee in a separate pan. Fry the cashew nuts and raisins until golden and plump. Set them aside.
- Fluff and Garnish: Once the rice is cooked, gently fluff it with a fork to separate the grains. Transfer the cooked pulao to a serving dish, and garnish with the fried cashews, raisins, and fresh coriander leaves.
- Serve and Enjoy: Your delicious, golden Basanti Pulao is now ready to be enjoyed! Serve it as a side dish with Bengali-style curries, like Shorshe Ilish (hilsa fish in mustard sauce), or any curry of your choice.
Tips for the Perfect Basanti Pulao:
- Use Basmati rice for the best fragrance and long grain texture.
- Adjust the sugar level: While the traditional recipe includes sugar, you can always tweak the sweetness to your liking.
- Ghee is essential: The richness of ghee brings out the full flavor of the pulao, so don’t substitute it with regular oil.
- For an extra burst of flavor, you can add a pinch of saffron strands soaked in warm milk.
Why You Should Try Basanti Pulao:
This fragrant and flavorful rice dish isn’t just a treat for your taste buds; it also fills the kitchen with an irresistible aroma. Whether you are hosting a gathering or simply preparing lunch for your family, Basanti Pulao brings a touch of Bengal’s rich culinary tradition to your table. The balance of sweet and savory flavors, combined with the luxurious texture of ghee and the crunchy cashews and raisins, makes this dish an absolute delight.
Give it a try, and you’ll quickly understand why Basanti Pulao is a beloved dish in Bengali households!
