Basanti Pulao (Mishti Pulao)

Ingredients:

1 cup gobindobhog or basmati rice

2 tbsp ghee

1.5 tbsp sugar

Salt to taste

A few strands of saffron (or 1/4 tsp turmeric)

10 cashews

10 raisins

2 green cardamoms

2 cloves

1 bay leaf

1 small cinnamon stick

2 cups water

Method:

1. Wash & soak rice for 20 mins. Drain completely.

2. In ghee, fry cashews and raisins. Set aside.

3. In the same pan, add whole spices and sauté till fragrant.

4. Add rice and gently fry for 3–4 mins till aromatic.

5. Add water, saffron/turmeric, sugar, and salt. Mix gently.

6. Cover and cook on low heat till rice is done and fluffy.

7. Garnish with fried cashews and raisins.

Serve Together:

Plate the fragrant Basanti Pulao beside the dark, spicy Mutton Kosha — a classic Bengali celebration combo.