Bengal Basanti Pulao�रेसिपी : Pulao is a very popular recipe among vegetarians in India. Khichdi makes any occasion special and people like to eat it with great gusto. Although you must have eaten many types of pulao till now, but the popular Basanti Pulao of Bengal is a little different from other pulao. Actually, on special festivals or special days in Bengal, people like to cook and eat it as a royal meal. It contains a lot of dry fruits and its taste is slightly sweet, which is different from other pulao. Usually people like to eat Aloo Dum with this special pulao. So if you also want to make your lunch special, then definitely try this recipe once.

Ingredients for making Basanti Pulao

3 cups Govind Bhog rice

10 nuts

10 raisins

4 inch cinnamon stick

2 cardamoms

3 cloves

3 bay leaves

3 teaspoons turmeric powder

2 tsp grated ginger

2 teaspoons sugar

2 tsp ghee

First of all, wash the Govind Bhog rice once or twice and soak it in water. After 10 minutes, drain the water thoroughly and keep it in a big vessel.

Now add one spoon of ghee, grated ginger and turmeric powder to this soaked rice and mix it well. Now keep it covered.

After 15 minutes, place the pan on the gas and when it is hot, add two spoons of ghee in it.

When the ghee is hot, fry the raisins and cashews in it and take them out and keep them aside. Now fry bay leaves, cardamom, cinnamon and cloves in ghee in a pan.

Now add half a teaspoon of ginger paste and fry it a little. Now add turmeric mixed rice to it and reduce the flame and mix well.

Now if there are 3 cups of rice then add 6 cups of hot water and also add one spoon of salt and 2 spoons of sugar.

Now mix it and cover it with a lid. When the water dries up completely and the rice is cooked well, add cashews and raisins to it and pour the remaining ghee over it.

Switch off the gas and mix it well and keep it covered. Basanti Pulao is ready.

You can serve it with hot potato dum or egg curry. Apart from this, also serve tomato chutney and papad with it.