Basanti Pulao | Traditional Bengali Pulao Recipe | Sweet Yellow Rice | Bengali Special Recipe |Varun

Learn How To Make Basanti Pulao Recipe, a Bengali Recipe of Sweet Yellow Rice from The Bombay Chef – Varun Inamdar only on Rajshri Food. Make this Special Traditional Bengali Pulao Recipe at home and share with us your experiences in the comments section below.

Ingredients:-
1 cup Gobindobhog/ Basmati Rice (Washed thrice under running water and soaked for 30 minutes in warm water)
2 Cups Water
2 tbsp. Ghee
¼ cup cashew nuts
¼ cup raisins
1 tsp. Turmeric powder
2 tbsp. Sugar
½ tsp. Salt
2 bay-leaf
1 tsp. Whole cumin seeds
1 inch cinnamon stick
5 Green cardamom
5 Whole cloves
1 tbsp. Ginger, chopped
2 pinches saffron
1 tsp. of Garam Masala

Method:-
– Drain the rice and marinate with turmeric powder, garam masala powder, salt and ghee. Mix thoroughly but lightly making sure the rice grains don’t break. Keep aside for 30 minutes.
– Heat ghee in a kadhai and add bay leaves, cumin seeds, green cardamom, cinnamon sticks, cloves, cashew nuts, raisins and stir fry until the raisins swell up a little.
– Lower the flame and add the marinated rice and mix thoroughly making sure the rice grains do not break.
– Stir fry on high flame for few minutes, add in ginger, sugar and saffron strands.
– Add water to the rice in proportion 1:2 i.e. for 1 cup of rice use 2 cups of water.
– Cook on high flame for 10 minutes.
– Once the water on the surface dries up, cover the kadhai with a lid, lower the flame and cook for 10 more minutes.
– Turn the flame off and let it rest for 2 minutes.

Traditional Bengali Style Sweet Yellow Rice For Durga Puja is ready to eat!

BOLO BOLO DURGA MAI KI JAY!!!

HAPPY COOKING!!!

Host: Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Spandan Rout, Akshay Sawant
Editing: Dinesh Shetty
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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