Bengali Basanti Pulao | Misti Polao | Kitchenstagram
As Poila Boishakh, the Bengali New Year, approaches the essence of Bangaliana saturates the air. From vibrant social media updates to donning traditional attire accompanied by the irresistible aroma of Bengali cuisine. Poila Boishakh evokes nostalgic memories, cherished by every Bengali. Amidst the celebration, Bengalis hold their culinary heritage close to heart, believing that the finest Bengali delicacies are found in their own kitchens. This ghee-laden dish is a timeless classic cherished in Bengali households, transcending generations with its enduring appeal.
Basanti pulao also known as Holud Misti Pulao or Bengali Sweet Pulao, is a beloved dish in Bengal, cherished for its mildly sweet flavour and vibrant yellow hue. Made with fragrant Gobindobhog rice, ghee, turmeric, dried fruits, nuts, milk, sugar and saffron, it’s a delicacy often prepared for festivals and special gatherings. Paired traditionally with Kosha Mangsho, a rich Bengali Mutton Curry, it adds a delightful contrast of sweetness to the savory main dish. While it’s a staple for auspicious occasions, Basanti Pulao also makes a perfect lunch or dinner, complemented by Bengali Dal or any other spicy curries or chutneys. Its versatility ensures it’s enjoyed in various contexts, including lunch boxes.
About Basanti Pulao:
The term “Pilaf” likely originates from the Sanskrit word “pulaka.” According to K. T Acharya’s book “ Indian Food: A historical comparison,” Persians and Arabs introduced terms like “pallao,” “pulao” and “Pilav”. However, references to “pallao” or “pulao” in Sanskrit and Tamil predate Muslim influence in India. Yagnavalkya Smriti, a Sanskrit text dating back to the 3rd to 5th century, mentions “Pulao.” this suggests that the dish had a rich history in the Indian subcontinent long before external influences shaped its name and culinary tradition.
Cooking Basanti Pulao is an intricate art, demanding a delicate equilibrium of fragrant spices and sweet notes. The interplay of sweet and spice must harmonize, neither overshadowing the other. Crafted with premium Gobindobhog rice and luscious ghee, each grain exudes luxury and allure. The richness of ghee infuses each grain of rice, while saffron lends its subtle and distinctive aroma. The addition of fried nuts and fruits introduces a delightful crunch and bursts of sweetness. To elevate its complexity, Misti pulao embraces an array of whole spices like cinnamon, cardamom and bay leaves. This spices not only adds depth to the flavour profile but also imbue the dish with a captivating aroma that permeates the senses. It’s a dance of flavours, where subtlety meets prominence, creating an irresistible symphony on the palate. Basanti pulao grow more flavourful with time. The flavours mingle and mature, reaching their peak the next day, offering a tantalizing reward for those who exercise patience.
Originating from Murshidabadi cuisine, this delicacy reflects the cultural heritage of Bengal, evoking memories of traditional festivities and family gatherings. Basanti pulao’s versatility shines through its ability to complement a variety of accompaniments, from the robust flavour of Mutton Kosha to the spicy kick of Aloor Dum. This versatility makes it a beloved choice for special occasions and festive celebrations, gracing the tables of Bengali households.
Ingredients for Basanti pulao:
Rice: Traditionally made with Gobindobhog rice, renowned for its unique aroma and flavour, if Gobindobhog rice isn’t available basmati rice can be substituted. Opting for aged and raw Gobindobhog rice ensures the pulao maintains its light and fluffy texture.
Ghee: Ghee is essential for imparting richness and aroma, ghee is a fundamental component of Basanti pulao. For a vegan alternative, coconut oil can be used, through it’s crucial not to substitute with any other oil as it may compromise the flavour.
Sugar: Mildly sweetened with granulated white sugar, Basanti pulao strikes a delicate balance of flavours, with sweetness complementing the aromatic spices and rich ghee.
Whole spices: The pulao’s mild spiciness comes from a blend of cloves, green cardamoms, cinnamon and bay leaves. These whole spices infuse the dish with layers of aromatic complexity.
Dried fruits & Nuts: Raisins and cashew nuts provide a delightful crunch amidst the soft rice grains, adding texture and sweetness to the dish.
Turmeric powder: integral to Basanti pulao, turmeric powder not only contribute to its signature yellow colour but also holds cultural significance in Indian cooking. It’s a must add ingredient for auspicious occasions.
Saffron: While not traditional, saffron can enhance the dish by lending a rich taste and imparting a beautiful golden hue to the rice. However, it can be omitted if unavailable or if the preference is for a more classic preparation.
Why my Basanti Pulao is sticky?
Your Basanti Pulao may be sticky due to a few reasons. Firstly, using new rice can cause it to break and become sticky, opt for aged rice for better results. Secondly, maintaining the right rice to water ratio is crucial, too much water can lead to stickiness. Lastly, cooking on low heat allows the rice grains to cook evenly, preventing stickiness. With attention to these factors, your pulao should turn out perfectly fluffy and aromatic.
Serving suggestions:
Basanti pulao pairs exquisitely with the rich and flavourful Kosha Mangsho, a beloved Bengali mutton dish, creating a symphony of tastes. For a traditional Bengali feast, complement it with aromatic Bengali Dal, Aloor dum or any spicy curry to elevate the dinning experience. The true essence of Basanti Pulao is revealed when allowed to rest overnight, enhancing the amalgamation of flavours and ensuring the rice attains optimal fluffiness. On auspicious occasions like puja days, savor it with an array of vegetarian delicacies such as Bengali Cholar Dal, Chanar Dalna, Aloor Dum et cetera, for a soul-satisfying culinary journey.
Storage tips:
To enhance Basanti Pulao’s flavour, prepare it a day ahead and store it in an airtight container in the fridge. It tastes even better the next day. Leftovers keep well for 3-4 days. Reheat in a pan or microwave until warmed through before serving. Enjoy the convenience and deliciousness of this make-ahead dish.
Ingredients:
1 kg Gobindobhog rice, aged & raw
150 gm Ghee
1/2 tsp Turmeric
5 nos. Bay leaves
10 nos. Green Cardamom
10-12 nos. Clove
6 pcs. Cinnamon
1 tbsp Ginger, finely chopped
4 pcs. Green chili (slitted)
1000 ml Milk
1100 ml Hot Water
80 gm Cashew, broken
80 gm Golden Raisin
Salt to taste
100 gm Granulated Sugar
A pinch of Saffron, roasted
Preparation:
- Step 1: Wash the rice thoroughly and drain the water out completely.
- Step 2: Transfer the rice to a plate and leave it to air-dry.
- Step 3: Once the rice is dry, transfer to a mixing bowl.
- Step 4: Then add turmeric powder, Homemade Bengali Garam Masala powder and 100 gm ghee.
- Step 5: Mix until rice grains are well coated with everything.
- Step 6: Cover the marinated rice and let rest for about an hour.
- Step 7: In a Dutch oven, add 50 gm ghee and heat it.
- Step 8: Then add the cashews and fry them until they are lightly golden. Take them out and keep aside.
- Step 9: Then add the raisins and fry for 2-3 minutes and keep aside.
- Step 10: Next add the Bay leaves, Green Cardamom, Clove, Cinnamon and allow them to crackle.
- Step 11: Then add the finely chopped ginger and fry for 2-3 minutes.
- Step 12: Now add the marinated rice and fry, stirring constantly, for 6-8 minutes or until the rice turns from glossy to opaque. Frying the rice helps to break down the starch for a fluffier pulao and enhance the flavour.
- Step 13: Then add milk and hot water and mix properly.
- Step 14: Then add salt and sugar and fried dry fruit & nut and mix well.
- Step 15: Then add roasted saffron and slitted green chilies and mix well.
- Step 16: Cover and cook on lowest possible heat for 15 minutes and then turn off the heat.
- Step 17: Let the pulao rest for some time before serving.
- Step 18: Serve hot with Mutton Kosha or Kosha Mangsho. Enjoy!!
Tips:
Adjust the quantities of Sugar and salt to suit your preferences. The balance between sweetness and saltiness is crucial for an authentic flavour profile.
Achieving the right water-to-rice ratio is paramount. Too much water results in soggy texture, while too little yields a dry consistency. Ideally use the double amount of water as rice and stick to standard measuring utensils for accuracy.
Ghee plays a pivotal role in Basanti Pulao, imparting richness and depth to the dish. Ensure to use generous amount to avoid the rice becoming mushy.
Whole spices are integral to the dish, contributing to its aromatic essence. Avoid substituting them with ground spices, as they offer distinct flavour nuances that ground counterparts lack. I have used a pinch of Homemade Bengali Garam Masala to enhance the flavour of the pulao.
Traditionally Gobindobhog rice is used for Basanti Pulao, though other short grain rice or Basmati rice can be substituted. However, Gobindobhog rice lends an authentic touch to the dish.
Aged Gobindobhog rice has less starch, leading to fluffier pulao. Raw rice is more flavourful as it is not parboiled.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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