Bengali Basanti Pulao

Serving 6-8 People
Preparation 10 Mins
Cook Time 25 Mins

Bengali Basanti Pulao, or Mishti Pulao as it’s popularly known, is a signature dish for grand celebrations. Extremely popular in the Bengali community, there is nothing that speaks of happiness and cheer better than this fragrant and decadent dish. A beautiful blend of colour, aroma, and taste, this pulao will be love at first bite. The spices give it a wonderful heady aroma and the dry fruits added impart a crunch and sweetness which excites every tastebud. Made with Golden Harvests’ rich Gobindo Bhog rice, this dish will fill both your stomach and heart. The sweetness and simple flavours makes every bite is a trip back home.

– Recipe co-curated with Neha Mathur


  • Golden Harvest Gobindo Bhog Rice – 1 cup
  • Ghee – 3 tbsp
  • Raisins – 10-12
  • Cashew Nuts – 10-12
  • Cardamom – 2-3
  • Cloves – 2-3
  • Cinnamon stick – 1 inch stick
  • Bay leaf – 1
  • Water – 2 cups
  • Sugar – 3 tbsp
  • Saffron – a good pinch


  1. First, wash the rice thoroughly and soak in 3-4 cups of water for 30 minutes.
  2. Now heat the ghee in a heavy bottom pan. Once hot, add raisins and cashew nuts in the ghee and fry until they turn golden brown.
  3. Add cardamom, cloves, cinnamon stick and bay leaf in the pan and fry for a few seconds.
  4. Now drain the rice and add it to the pan along with water, sugar and saffron.
  5. Simmer the heat to low and cook until all the water is absorbed and the rice is cooked.
  6. Remove the pan from heat and let the rice rest for 5 minutes. Once cool, gently fluff the rice with a fork.
  7. Garnish with slivered almonds, pistachios and saffron strands.
  8. Serve hot.

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