Basanti Pulao (Bengali Sweet Pulao)

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Basanti Pulao (Bengali Sweet Pulao)


Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


Serves : 2
  • 2 cups basmati rice

  • 1-2 nos cinnamon (dalchini)

  • 6-7 nos cardamom (elaichi)

  • 6-7 nos clove (laung)

  • 15 nos cashew-nut (kaju)

  • 10-12 nos almond (badam)

  • 10-12 nos raisin (kishmish)

  • 1 tsp salt

  • 4 tsp sugar

  • 1-2 pinch turmeric powder (haldi)

  • 2 nos bay leaves

  • 3 tbsp ghee

  • 1 pinch saffron


  • Wash the rice and soak in water for 1/2 an hour. Drain the water and keep aside.
  • Crush the cashew-nuts and almonds into pieces and keep aside.
  • Crush the raw spices (cinnamon, cardamom and clove) and keep aside.
  • Heat ghee in a thick bottomed pan or pressure cooker. Add bay leaves and crushed raw spices and stir for 30 seconds.
  • Now, add cashew-nuts and almonds and sautè till the cashew-nuts turn light golden.
  • Pour the basmati rice and stir well.
  • Add turmeric powder, saffron, salt and sugar and mix very well.
  • Add water – make sure the rice should be properly immersed in water.
  • Cover the lid. If you are using a pressure cooker, cook it for 2 whistles in full flame. If you are using a pan, cook it for 20 minutes in low flame or till the rice it cooked properly and water gets fully absorbed.
  • Remove it from the flame. For pressure cooker, wait till the pressure cools down. For pan, you can serve instantly.
  • Your Basanti Pulao is ready to be served now.