AI-generated image
Basanti pulao
Sweet saffron rice
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
- 4 tbsp ghee
- 1 ⅜ oz cashews
- 1 oz raisins
- 4 green cardamomlightly crushed
- 1 ⅝ in cinnamon stick
- 4 cloves
- 1 tsp ginger paste
- ½ tsp ground turmeric
- 3 tbsp sugar
- 1 tsp salt
- 2 ½ cups hot water
- 1 pinch saffron threadssoaked in 1 tbsp warm milk
- ½ tsp rose water or kewra water (optional)
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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 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 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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.