Bengali Sweet Yellow Pulav Or Misti Or Meethi Basanti Pulao Or Polao Recipe is the perfect recipe of traditional Bengali style sweet aromatic pulao which you can eat normally or with Bengali non-veg dishes.
I simply love it but as it is kinda rich, it’s good for special occasions and celebrations only. But of course, you can cook it with less clarified butter, but then you will compromise with the delicacy. So, have it using the exact recipe and enjoy it to the fullest on your special days. 🙂
I cook it at my place once in a month for sure. Recently I had it at Dashera with spicy mutton curry. Guys, just try your pulao with Bengali style mutton curry and I promise that you will fell in love with it. I don’t think so that there is a single Bengali person who has not tasted this dish. It is very famous here. And not only the Bengalis but also people from entire India love to eat pulao.
It looks great if you cook it with Basmati rice. But, I do not use it as it has no or almost negligible good smell. Instead, I use very good quality Gobindobhog or Tulaipanja rice with high flavor. Plus I use top quality original clarified butter. When I cook pulao, you can get the aroma from the road even. 😀
Bengalis have it with fishes or vegetables too. Rui or Katol Macher Misti Kalia goes very good with it. But, I feel that it tastes the best when you eat it with spicy mutton or chicken gravy or Kosha. I just feel it’s a combo dish made for kings. Too special and too awesome. This is the recipe of my mom. She makes it perfect every time.
So friends try this recipe and do the steps exactly as I mentioned. If you will cook it in a pressure cooker, then reduce 1 cup water. But for perfect pulao try to cook it normally as stated in the main recipe.
- 3 cups very good rice with nice smell (Ex: Top quality Basmati/ Gobindobhog/ Tulaipanja)
- 4-5 tsp clarified butter/ ghee
- 1 tsp turmeric powder
- 1 and ½ tsp salt
- 1 tsp good Indian garam masala powder
- small 1 cup chopped cashew nuts
- small 1 cup raisins
- 6 tsp sugar
- 2 bay leafs
- 1 tsp ginger paste
- 6 cups water
- 1 tsp rose water (Optional)
- Wash the rice and dry it very well keeping on a newspaper under fan or sunlight.
- Spread the rice to dry easily. If needed use a dry cloth later to pat dry it more.
- Add 2 tsp ghee, salt, garam masala powder and marinate it for a minimum of 30 minutes - an hour.
- Heat a deep pan. Add 2 tsp ghee and heat it. Add the bay leafs and saute for 2 minutes.
- Now add chopped nuts, raisins, ginger paste. Fry them little till they get golden or light brown.
- Take nuts and raisins out from the pan and keep aside. Now add rice and fry for 10 minutes.
- Fry in lower medium flame from all side. Add sugar and stir it for 5 minutes more.
- When sugar will be melted almost, add chopped nuts and raisins. Add water, rose water also.
- Cover it with an air tight lid and cook the rice in low flame. It will take almost 20 minutes.
- When water will be dried off almost and rice will be cooked, switch off the gas burner.
- Keep it still like that for another 10-15 minutes. Spread 1 tsp of ghee over it before serving...