Misti Basanti pulao | Sweet Yellow Polao

A traditional and celebratory pulao recipe from West Bengal.

Cook Time- 40 mins
Served- 4

Ingredients:--

Govindabhog rice or Basmati rice - 2 cups
Cashew nuts- 2-3 tbsp
Raisin - 2-3 tbsp
Ghee - 3-4 tbsp
Sugar - 6-7 tbsp
Turmeric powder- 1/2 tsp
Green cardamom- 3-4
Cinnamon- 1/2 inch stick
Cloves - 3-4
Bay leaves- 2

Method:-

Soak rice for 30 mins

Heat a pan with ghee .add cashew nuts and Raisin.fry it little. Then take out from pan. Keep aside.

Now add bay leaves  Green cardamom  cloves in to the ghee.once you get a nice aroma. Add soaked rice .fry it for a minute.
Then add turmeric powder , sugar ,salt to taste , fried cashews and raisins and give a nice stir.

Now take a cup add 3 and 1/2 cup water  , now add 4 tbsp milk powder and mix well with water....now pour this 3 1/2 cup milk into the pan... cover the pan.keep it on high flame for 3 mins then turn down flame to low fire for 20-25 mins or until rice (pulao) cooked well and rice soaked milky water completely.

Do not stir rice or pulao until it is cool down 30 - 40 %.

Serve misti Basanti pulao with kosa mangsho or alu r dom .

You can add 1tsp rose water into the milky water,if you want more fragrant Basanti pulao..

Note:--  2 cup Rice = 4 cups water. But I take always 1/2 cup less than actual measurements  as it gives best result..