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# Basanti Pulao Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 396 kcal |
| Carbohydrates | 64 g |
| Protein | 6 g |
| Fat | 14 g |
| Saturated fat | 3 g |
| Cholesterol | 10 mg |
| Sodium | 455 mg |
| Potassium | 387 mg |
| Fiber | 3 g |
| Sugar | 16 g |
| Vitamin A | 645 IU |
| Vitamin C | 98 mg |
| Calcium | 39 mg |
| Iron | 2 mg |
## About
It is a simple and traditional pulao rice recipe made with a combination of sweet and spicy flavors. Generally, the Basanti Pulao recipe is prepared and served for celebration feasts and auspicious occasions. However, it can also be a perfect and ideal lunch box recipe when served with spicy meat or any coconut-based curries. Alternatively, it can also be an ideal 2-in-one dessert rice recipe like Kesari bath or even zarda rice recipe.
There are many ways this simple and easy Basanti Pulao Rice Recipe is prepared. Traditionally it is prepared with [Gobindobhog](https://en.wikipedia.org/wiki/Gobindobhog) Rice which is very similar to basmati or long-grained rice. It can be tricky to get this rice and hence it can also be prepared with basmati rice which is easy and simple to source. In addition, the rice can also be prepared with the addition of vegetables, which makes it a complete pulao. However, not recommended when this rice is made as dessert.
## Ingredients
* 1 cup rice
* 1 tsp ginger paste
* ½ tsp turmeric
* ½ tsp garam masala
* 1 tbsp ghee
* 2 tbsp oil
* 1 bay leaf
* 4 pod cardamom
* 5 cloves
* 1 inch cinnamon
* 2 tbsp cashew
* 2 tbsp raisins
* ¾ tsp salt
* 2 cup water
* 6 chilli *(slit)*
* ¼ cup sugar
## Instructions
1. Firstly, in a bowl take 1 cup rice and soak for 30 minutes. Traditionally, Bengali Pulao is made with Gobindobhog Rice. However, you can use any short-grain rice or basmati rice.
2. Drain off the water and transfer to the plate.
3. Add 1 tsp ginger paste, ½ tsp turmeric, ½ tsp garam masala and 1 tbsp ghee.
4. Mix gently, making sure the spices are well coated in the rice.
5. Now in a large kadai heat 2 tbsp oil, 1 tsp ghee.
6. Add 1 bay leaf, 4 pods cardamom, 5 cloves, 1 inch cinnamon, 2 tbsp cashew and 2 tbsp raisins.
7. Roast on low flame until the cashews turn golden brown.
8. Add in soaked rice and cook for 2 minutes. Make sure not to break the rice grains.
9. Once the rice turns shiny, add ¾ tsp salt and 2 cup water.
10. Mix well, cover and simmer for 10 minutes.
11. After 10 minutes, mix gently, and you can see the rice would be half cooked.
12. Now place 6 chilli and ¼ cup sugar.
13. Cover and simmer for 10 more minutes, or until the rice is cooked well.
14. Remove the kadai from the heat and let the rice rest for 5 minutes before serving.
15. Finally, enjoy Basanti Pulao with Kosha Mangsho (Bengali Mutton Curry) or any spicy veg curry.
## Step-by-step
Firstly, in a bowl take 1 cup rice and soak for 30 minutes. Traditionally, Bengali Pulao is made with Gobindobhog Rice. However, you can use any short-grain rice or basmati rice.
Drain off the water and transfer to the plate.
Add 1 tsp ginger paste, ½ tsp turmeric, ½ tsp garam masala and 1 tbsp ghee.
Mix gently, making sure the spices are well coated in the rice.
Now in a large kadai heat 2 tbsp oil, 1 tsp ghee.
Add 1 bay leaf, 4 pods cardamom, 5 cloves, 1 inch cinnamon, 2 tbsp cashew and 2 tbsp raisins.
Roast on low flame until the cashews turn golden brown.
Add in soaked rice and cook for 2 minutes. Make sure not to break the rice grains.
Once the rice turns shiny, add ¾ tsp salt and 2 cup water.
Mix well, cover and simmer for 10 minutes.
After 10 minutes, mix gently, and you can see the rice would be half cooked. Now place 6 chilli and ¼ cup sugar.
Cover and simmer for 10 more minutes, or until the rice is cooked well.
Remove the kadai from the heat and let the rice rest for 5 minutes before serving.
Finally, enjoy Basanti Pulao with Kosha Mangsho (Bengali Mutton Curry) or any spicy veg curry.
## Video
## Notes
* Firstly, make sure to use aged rice, or else the rice will turn sticky.
* Additionally, adjust the rice and water ratio depending on the quality of the rice you are using.
* Also, cooking on low flame helps to cook rice grains perfectly.
* Finally, the **Basanti Pulao** tastes great when served the next day when flavors are absorbed.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/basanti-pulao-recipe-sweet-spicy-pulao/](https://hebbarskitchen.com/basanti-pulao-recipe-sweet-spicy-pulao/)
