Hello everyone 🙋🏻♀️,
Meet this Bengali delicacy.. BASANTI PULAV or MISHTI BHAAT or MITHE CHAAWAL or SWEETENED RICE!!!!!
Usually this is cooked especially on Vasant Panchami or Saraswati Puja due to its significant yellow or basanti colour. But you can enjoy this anytime of the year. Ingredients are very simple as you can scroll through the images below. The best accompaniment is kosha mangsho (Bengali mutton curry) but I can have this as it is. Nothing is required for me.
Below is the detailed recipe of this pulav which can be served to 3-4 persons.
500 gms Govindbhog rice.. if not available go for jeera rice
70 gms + 10 gms ghee
15 splitted cashews
4-5 slitted green chillies
4 tbsp granulated sugar
1 tsp.. very finely chopped ginger or you can pound it roughly
7-8 pcs green cardamoms
3 pcs of cinnamon
4 bay leaves
1/2 tsp turmeric powder
Salt as per taste or 4 tsp which I used
First of all take rice in a deep bowl and wash it n drain the water till you see clear one. Now transfer the rice into a sieve and let it air dry at room temperature. It took me around 2-2.30 hrs.
Now transfer the rice in a vessel. Add cinnamon, bay leaves, cloves, cardamoms, turmeric powder, 70 gms ghee and chopped ginger. Using hands mix all nicely and evenly. Cover the vessel and give a strech of rest for an hour.
As the rice got marinated, place a deep rice pan on a gas stove. Add 10 gms ghee. Heat it. Add cashews and at very minimum flame sauté cashews till lightly golden. Increase the flame till medium high and add marinated rice. Stir fry for 3-4 minutes. Add raisins. Fry for more 4-5 minutes till all the rice grains seem opaque. This perfect frying will give your pulao a very nice, feathery and fluffy texture by breaking the starch present in it.
As you are done with frying, add 1 ltr around boiling hot water into the rice. As the water and rice are both hot, rice will soak up the water instantly so don’t be in dilemma for water. Go for a ltr.
Add salt, sugar and green chillies. Give a good stir. Cover and cook till done at the lowest flame.
Remember the rice grain should be cooked but firm.
Enjoy with any accompaniment.. but kosha mangsho and basanti pulav are made for each other❤️.