Basanti Pulao Recipe

Basanti pulao recipe is an aromatic and flavorful Indian rice that has taken the middle level inside the global of Bengali elegance. The dish consists of deeply entwined records with the Bengali way of life, which grew to become an overt lifestyle. The origin of basmati pulao can be traced back to the Mughal period, during which it graced the royal court docket as the most cherished delicacy. Today, it remains a beloved classic among Bengali delicacies, regularly served during festive celebrations and special gatherings. The colorful yellow color of Basanti pulao is derived from the usage of saffron and turmeric, which not only add color but additionally decorate the flavor and aroma of the dish.  Now let’s observe the secrets and techniques of crafting a brilliant Basanti Pulao to leave your taste buds craving for more.

Basanti Pulao Recipe

Basanti pulao recipe

The Basanti pulao rice dish boasts a charming blend of sweetness, spice, and nuttiness. To prepare this easy Basanti Pulao recipe, we need the following ingredients:

  • Gobindobhog-1 cup
  • Water -2 Cups
  • Ghee-2 tbsp.
  • cashew nuts -¼ cup
  • raisins -¼ cup
  • Turmeric powder-1 tsp.
  •  Sugar-2 tbsp.
  •  Salt- Adjust as per taste
  • Ginger – 1 tbsp. (chopped)
  • Saffron -2 pinches
  • Garam Masala-1 tsp.

Whole spices

  • Bay-leaf -2
  • cumin seeds -1 tsp.
  • cinnamon stick-1 inch
  •  Green cardamom -5
  •  Cloves-5

How to make Basanti Pulao Recipe

Step 1: Soak the rice and saffron strands.

  • Wash the Gobindogbogh rice thoroughly and soak it in warm water for approximately half an hour or 30 minutes. In a small cup, add a few saffron strands and warm water to infuse their awesome taste and color. Allow the saffron to steep at the same time as the rice soaks.

Step 2: Drain and marinate the rice.

  • In a bowl, add the drained rice and marinate it withturmeric powder, garam masala powder, salt, and ghee. Mix thoroughly but lightly, making sure the rice grains do not break. Keep it aside for 30 minutes.

Step 3: Preparing the tempering and cooking the rice

  • Turn on the heat. In a pan or kadhai, add a generous amount of ghee over medium flame. Then add bay leaves, cumin seeds, green cardamom, cinnamon sticks, and cloves, and stir fry until the spices ease their aroma and flavor into the clarified butter (ghee).
  • Lower the flame, add the marinated rice, and combine it thoroughly. Make sure the rice grains do not break. Gently sauté the rice for a couple of minutes, ensuring that each grain is coated with the fragrant ghee. Further, add ginger, sugar, saffron-infused water, and salt as per taste.
  • Pour the ideal amount of water into the rice. Cook on high heat for 10 minutes. Once the water dries up, cover the pan with a lid, lower the flame, and cook for 10 more minutes.

Step 4: Adding Nuts and Raisins

  • At the same time as the rice is cooking, take a separate pan and gently fry the cashews and raisins in ghee till they are golden and plump. Keep them aside for later use.

Step 5: Fluffing and Serving

  • Once the rice gets cooked, switch off the flame and let it rest for 2 minutes. Check the rice by fluffing it up with a fork.
  • Add the fried cashews, raisins, and a sprinkle of sugar to enhance the sweetness. Blend the whole thing together carefully, making sure the rice remains fluffy. Your fragrant Basanti Pulao recipe is now prepared to be served.


  1. Try to use gobindobhog rice to get the authentic flavor of the Basanti pulao recipe or else you can use the long-grain basmati rice to the general appeal of the dish.
  2. Modify the sugar and spice levels consistent with your flavor preferences.
  3. Saffron strands are the main ingredient that guarantees a captivating aroma and amazing yellow color to the dish.
  4. To enhance more aroma to the recipe you can add kewra water(optional).

Pairing suggestions

The Basanti Pulao recipe can be paired up with more than a few dishes, which include Bengali-style Curry, Vegetable Korma, vegetable fry, choler Dal, and creamy paneer curry. You may also serve it with yogurt and an apple salad for a clean contrast.

Health benefits

The ingredients that are used to prepare the Basanti Pulao Recipe contain lots of health benefits which potential health benefits include:

Saffron, which is the vital ingredient in Basanti Pulao, incorporates antioxidants that could help to minimize oxidative stress and irritation inside the frame. The alternative aspect turmeric is known for its yellow coloration and carries a main detail referred to as curcumin an antioxidant with anti-inflammatory properties, which might also help standard fitness and health.

The combination of spices used in the dish, which includes cumin and cinnamon, may additionally useful resource for digestion and sell intestine health.

Basanti Pulao is primarily made up of rice, which imparts a good supply of carbohydrates, that can offer sustained energy.


1. Why is it called Basanti Pulao?

Basanti Pulao is named after “Basanti,” meaning “yellow ” in Bengali, and pulao means “a scented rice dish”. Bengali Basanti Pulao is prepared and made up of Gobindobhog rice, ghee, ground turmeric, dried fruits, sugar, and saffron strands. It is an iconic dish in Bengali cuisine, loved for its balanced sweet and spicy flavors. 

2. Who invented Basanti Pulao?

The Shahjahani Zard Pulao likely advanced into Basanti Pulao. In Shah Jahan’s royal kitchen, numerous pulao dishes were excessively sweetened with sugar.

3. What is the side dish of Basanti Pulao?

It is a traditional dish that is very popular among Bengali families. We can serve basanti pulao with both vegetarian and non-vegetarian side dishes. The perfect dishes that can complement the subtle sweetness of the basanti pulao recipe are vegetable jalfrezi, paneer butter masala, aloo dum, etc.

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