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.
Basanti Pulao Recipe | Sweet & Spicy Pulao Rice with step-by-step photo and video recipe. Pulao or flavored rice recipes are a popular choice in Indian cuisine. There are many different types of this flavored rice recipe which mainly depends upon the region or state in which it is prepared. One such Bengali cuisine native pulao recipe is the basanti pulao recipe which is known for its sweet and spicy savoury combination of flavored rice.
As I explained earlier, the combination of sweet and spicy pulao is very unique in Indian Cuisine. Generally, it is served with a combination of spicy meat-based curry or korma, but it can also be treated as a dessert recipe. Having a spicy meat-based curry is not a mandatory option, and this can be served with different types of dal recipes too. However, serving it with dal may not be a perfect combo as it may not yield the best flavor. I personally, serve this pulao with coconut-based Veg Kurma which makes it the best combo meal. Again, this is my personal choice as I do not eat meat-based curries. Do try this simple and flavoured rice recipe and I am certain that you and your family would enjoy it.
Furthermore, some more related and additional tips, suggestions, and variants to the basanti pulao recipe. Firstly, I have used basmati rice in this rice recipe, which works very well for this pulao. However, it is not the traditional rice and you may have to use a short grain for authentic taste. Secondly, the combination of sweet and spice flavors has to be balanced and not overpower each other. Both flavors have to be subtle yet visible. Lastly, serving the pulao rice with spicy accompaniment is purely optional and not a mandatory requirement. It can be served as it is or you can serve with different kinds of curries, chutney, or dal recipes.
Finally, I request you to check my other related Pulao Recipes Collection with this post of basanti pulao recipe. It mainly includes my other related recipes like Soya Chunks Pulao Recipe, Masale Bhat Recipe, Veg Pulao Recipe, White Pulao Recipe & Simple Spicy Curry, Biriyani Pulao Recipe, Tomato Rice Recipe within Minutes, Cooker Veg Pulao Recipe – New Instant Way, Capsicum Rice Recipe, Bread Pulao Recipe, Matar Paneer Pulao Recipe. Further to these, I would also like to mention my other related recipe categories like,
About Basanti Pulao
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 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.
Video Recipe:
Recipe Card for Basanti Pulao:
Basanti Pulao Recipe | Sweet & Spicy Pulao Rice
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
- 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.
Nutrition
How to make Basanti Pulao with step-by-step photos:
- 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.
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.