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Bengali Mishti Pulao, Basanti Pulao

'Bengali Mishti Pulao' is a kind of sweet pulao [the Bengali word 'Mishti' means sweet]. Since this Bengali Mishti Pulao have a nice yellow color, many of us like to say it as 'Basanti Pulao'.
Course dinner, lunch, Main Course
Cuisine Bengali, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 230kcal


  • 250 grams Gobindobhog Rice
  • 50 grams Ghee
  • 20 grams each Cashew and Raisins
  • 4-5 tablespoon Sugar
  • Salt as required
  • 2-3 pieces each Cardamom, Cloves, Cinnamon
  • 2 Bay leaves (Tej Patta)
  • Yellow food color


How to make Bengali Mishti Pulao - Step by Step recipe

  • Wash off the rice properly and keep it aside after draining.
  • Now take a heavy bottomed pan or Kadhai and pour 1/2 tablespoon ghee in it. Let it be heated.
  • Add Cardamom, Cinnamon, Cloves & Cashews, Raisins and fry those on low flame till light golden in color.
  • Now add the rice. Mix all well and fry it for 2-3 mins on low flame.
  • After that add water, sugar & salt. Make sure to add enough sugar to have the perfect sweetness. Add 1-2 drops of yellow food color. Don't add much as it may ruin the vibrant color of the pulao and make it dark.
  • Cover the pan and allow it to cook.
  • It will take around 15-20 mins depending upon the amount of rice. Make sure to check in between so that the rice should not get over cooked.
  • Finally turn off the flame. At this moment, add about a teaspoon of shahi Garam Masala powder and mix it well very carefully so that the grains do not break. Cover the pan and allow it to cool.