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Easy, authentic Basanti Pulao (Sweet, Yellow Pulao) recipe

The ROI (return of taste & accolades on investment of time & effort) of this Basanti Pulao recipe is so high that it puts the hyped up DOGE bull runs to shame! The amounts mentioned in the recipe should produce enough pulao for 3 - 4 people.

Recipe by Atreyee Bhaumik!

tbsp = table spoon, tsp = tea spoon

Here goes -

Procure Ingredients

  • Gobindobhog Rice (buy or... farm?)
  • Ghee
  • White Oil
  • Turmeric Powder
  • Cardamom Pods
  • Cloves
  • Cinnamon Sticks
  • Bayleaf
  • Cashew Nuts
  • Kishmish
  • Chopped Ginger
  • Green Chilli

Prep

  1. Wash 2 cups of Gobindobhog Rice thoroughly, strain it and leave it to dry.
  2. Once rice is a bit dry, add 2 tbsp ghee, 1 tsp turmeric powder, 1 tbsp chopped ginger, 4 cardamom pods, 6 cloves, 2 cinnamon sticks, 2 bayleaf.
  3. Mix the rice and added ingredients well, cover and rest for one hour.

Cook

  1. Start heating 3 cups of water in a sauce pan.
  2. Add 2 tbsp ghee in a separate pressure cooker and turn on the heat in low/medium flame.
  3. Add cashew nuts (how much you ask? go crazy - based on how much you love cashew) to the pressure cooker and fry. If this confused you, add one handful of cashew.
  4. Once cashews turn golden brown, add the rice. Mix well.
  5. Fry the rice till it turns translucent and the aroma of Gobindobhog rice is released.
  6. Add one handful of kishmish, 1 green chilli, 4 tbsp sugar and 2.5 tsp salt to the pressure cooker and mix well.
  7. Add the hot water from the sauce pan to the pressure cooker and close the lid (lower the flame while adding the hot water, lest it splutters violently).
  8. Cook for one whistle on high flame and turn off the heat.
  9. Let it rest till pressure is released automatically.
  10. Taste & adjust salt and sugar if needed.

Eat

The pulao is ready. Enjoy it with some delicious Mutton Kosha or Laal Chicken er Jhol!

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