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Bengali Yellow Pulao (Basanti Pulao)
Bengali Yellow Pulao (Basanti Pulao)

Before you jump to Bengali Yellow Pulao (Basanti Pulao) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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We hope you got benefit from reading it, now let’s go back to bengali yellow pulao (basanti pulao) recipe. To cook bengali yellow pulao (basanti pulao) you only need 17 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Bengali Yellow Pulao (Basanti Pulao):
  1. Get 2 cups Gobindo Bhog or small grain fragrant basmati rice
  2. Get 4 cups water
  3. Take For Whole garam masala
  4. Prepare 2 Bay leaves
  5. Use 4 Clovws
  6. Use 4 Whole Cardamom
  7. Take 4 Cinnamon sticks
  8. Get 2 teaspoons turmeric powder
  9. Provide to taste Salt
  10. Prepare to taste Sugar
  11. Take to taste Ghee
  12. Use 20 ml keora or rose water
  13. You need 2 teaspoons garam masala powder
  14. Provide Saffron strands soaked in milk (optional)
  15. You need 2 tablespoons white oil
  16. Get 1 handful cashew and raisins
  17. You need 1/2 cup Peas
Steps to make Bengali Yellow Pulao (Basanti Pulao):
  1. Soak the rice in water for 30 mins. Drain and air dry it. Be very careful during washing so that not to break the grains.
  2. Marinate the dried rice with 2 teaspoons of turmeric powder, salt to taste, 2 teaspoons of garam masala powder and ghee for half an hr.
  3. Heat white oil or ghee in a pan
  4. Add the whole garam masala, cashew and raisins. Once the cashews turn golden and the spices begin to crackle, add the rice.
  5. Fry the rice till it becomes aromat.
  6. Add sugar to taste. The Pulao should be on the sweeter side so put more sugar than usual. I have put 4 teaspoons of sugar.
  7. Add Peas.
  8. Add the water and boil it on high flame for about 5 mins.
  9. Once the water at the top dries out a little beat, cover and simmer for 15 minutes or till the rice gets cooked
  10. Once the rice has become tender, open the lid and stir it very carefully not to break the grains.
  11. Add 2 teaspoons of garam masala, rose water, dissolved saffron and ghee. Mix them thoroughly with the rice.
  12. Serve warm.

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