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Basanti pulao
বাসন্তী পোলাও · sweet saffron-yellow gobindobhog rice with ghee, cashews and raisins
Basanti pulao, the 'spring-coloured' pulao, is cooked in Bengali homes for Poila Baisakh (the Bengali new year), weddings, Jamai Shashthi and pujas. It is made with gobindobhog, a short-grain, buttery-smelling rice from Bengal, cooked in ghee with whole spices, turmeric, sugar, cashews and raisins until each grain is glossy and separate. It is distinctly sweet, and is served with aloo dum, chhanar dalna or, in non-vegetarian homes, kosha mangsho. Chef's tip: wash the rice and spread it on a cloth for 30 minutes; dry grains fry in the ghee without breaking.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/6 doneStep 1: Wash 10 ½ oz gobindobhog rice (or other short-grain fragrant rice) gently in 3–4 changes of water until it runs nearly clear. Drain and spread on a clean cloth to dry for 30 minutes.
30 minStep 2: Heat 4 tbsp ghee in a heavy pan over a medium-low heat. Fry 1 ⅜ oz cashews for 1–2 minutes until golden, add 1 oz raisins for 20 seconds until they puff, and lift both out.
2 minStep 3: Add 2 bay leaves, 4 green cardamom, 1 ⅝ in cinnamon stick and 4 cloves; when the cloves swell and the ghee smells spicy, add 1 tsp ginger paste and stir for 30 seconds.
Step 4: Add the dry rice and ½ tsp ground turmeric and fry over a medium heat for 3–4 minutes, stirring gently, until every grain is coated, turns opaque and smells nutty.
4 minStep 5: Add 3 tbsp sugar, 1 tsp salt and 2 ½ cups hot water and bring to the boil. Cover tightly, turn the heat to its lowest and cook for 12 minutes. Common mistake: stirring the rice once the water goes in; gobindobhog is soft and turns mushy.
12 minStep 6: Turn off the heat. Sprinkle the cashews, raisins, 1 pinch saffron threads and ½ tsp rose water or kewra water (if using) over the top, cover again and leave for 10 minutes. Fluff with a fork and serve.
10 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 7 g
- Carbs
- 72 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does basanti pulao take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of gobindobhog rice (or other short-grain fragrant rice)?
- Any long-grain rice, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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