Basanti Pulao Rice

Basanti Pulao Recipe | Sweet & Spicy Pulao Rice with detailed photo and video recipe. An easy and simple traditional pulao rice recipe made with a combination of sweet and spicy flavors. The recipe is local to Bengali cuisine and is typically served with a spicy meat-based curry or korma recipe. It is generally prepared for auspicious occasions and celebration feasts but can be a perfect lunch or dinner combo meal including lunchboxes.

Ingredients:

• 1 cup Basmati rice
• 2 cups water
• 1/4 cup ghee (clarified butter) or vegetable oil
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• 1 cinnamon stick
• 1/2 cup mixed vegetables (carrots, peas, and beans), chopped
• 1/4 cup cashews
• 1/4 cup raisins
• A pinch of saffron strands soaked in 2 tablespoons warm milk
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon sugar
• Chopped fresh coriander for garnish

Instructions:

1. Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
2. In a large pot, bring 2 cups of water to a boil. Add the soaked and drained rice. Cook until the rice is 70-80% cooked. Drain excess water and set aside.
3. In a heavy-bottomed pan or pot, heat ghee or vegetable oil over medium heat. Add bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
4. Add the mixed vegetables and sauté for a few minutes until they are slightly tender.
5. Add cashews and raisins, and continue to sauté until the cashews are lightly browned.
6. Stir in the turmeric powder, soaked saffron milk, salt, and sugar. Mix well to combine.
7. Add the partially cooked Basmati rice to the pot. Gently mix everything together, ensuring the rice is well coated with the spices and ghee.
8. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for another 10-15 minutes or until it's fully cooked and fluffy.
9. Garnish the Basanti Pulao with chopped fresh coriander before serving.