Delicious Basanti Pulao with Saffron

Long time ago I had been invited to lunch with my husband’s friend and his family. His mother had made Misthi pulao ( Basanti Pulao) that day. I have been trying to recreate that taste ever since. This recipe comes very close to that Mishti Pulao.

Pulao is made on special days in Bengali homes. Pulao- Kosha Mansho (Mutton Curry) is considered the best pairing. Chingri Maacher Malai curry (Shrimp in coconut gravy) also goes very well with Mishti Pulao. Maacher Kalia (Fish curry) and Chanar Dalna (paneer curry) are great pairings too.

Mishti Pulao is also called Basanti Pulao ( yellow pulao). Many people use Holud or Turmeric to get the delicate yellow color. I have not used any Turmeric, Saffron gave this beautiful color, and the amazing aroma. Good quality saffron, Ghee and old Gobindo bhog rice is what makes the best pulao. Basmati rice can also used if Gobindo bhog rice is not available, but Saffron is essential. Dry fruits like cashews, raisins, are generally added, but some people like to add pistachios, dried plums or apricots too. I have used only cashews, raisins (kishmis) and pistachios.

We use good quality ghee in the Pulao, preferably Ghee made from Cow’s Milk.

A heavy bottom pan with well fitted lid is essential. I use a pan with a glass lid. This way, I can see if the pulao is done without lifting the lid.

INGREDIENTS

• Gobindo bhog or Basmati rice 2 cups
• Water 3 & 3/4 cups
• Salt 2&1/2 teaspoons
• Sugar 6 tablespoons
• Saffron threads 1/2 teaspoon.
• Kewda water or rose water 4 drops ( optional)
• Ghee ( cow’s milk ghee) 6 Tablespoons
• Cinnamon 1 inch piece broken into bits
• Cloves 5 or 6
• Cardamom 5 or 6
• Bay leaves 2
• Cashews 20
• Raisins. ( kismis )20/25
• Pistachios 10/15 (optional)

For the pulao masala 2 teaspoon

• Only the seeds from 8 or 10 green Cardamoms
• Cinnamon 2 inch piece
• Cloves 8
• Nutmeg a small piece

Prepping

1 Wash and soak the 2 cups of Gobindobhog Rice for about 30 minutes.

2 After 30 minutes drain out all the water. Spread the soaked rice on a tray or big plate to dry.

3 Dry roast the Seeds of the green Cardamom, pieces of Cinnamon, Cloves and Nutmeg. You will get a slight nutty aroma, then take it off the heat. Cool it and then grind these spices to a powder. You will need only 2 teaspoons of this spice mix for the Pulao. The rest can be stored in an airtight container.

4 Gather all the ingredients before you start to cook.

Method

1. Heat a heavy bottom pan. Add 2 tablespoons of ghee.
2. Fry the cashews and pistas until the cashews are slightly brown. Remove it with a slotted spoon and keep aside on a dish. Do not fry the raisins. Switch off the gas. We will cook the Pulao in this Pan.
3. In a saucepan put the water and bring it to boil. Switch off the heat. Then add salt and sugar to the boiling water. Mix it well and add the saffron also. This water will be added to the rice.
4. Heat the heavy bottom pan again, add the rest of the ghee and heat it. Add the ingredients for seasoning to the ghee ( Phoron/Tarka) – Bay leaves, whole cardamoms, cinnamon pieces, and cloves.
5. Add the rice and stir fry till the grains are opaque.
6. Add the hot water mixture you had made, and 2 teaspoons full of the Pulao masala.
7. Add the dry fruits also. Now stir well. You can add a few drops of kewda water ( optional )at this point.
8. Once the rice starts to boil, reduce the heat to medium-high. Continue cooking until the water disappears. Little holes will appear, like in the photo below.

9 Lower the heat to the minimum. Cover with a well fitting lid. Let it cook0 for 4 to 5 minutes.

10 Then switch off the heat. Let it sit for about 5 to 6 minutes or up to ten minutes. Open the lid and stir the rice with a fork, and serve or keep it covered, till ready to serve. This has to be eaten hot.

Storing the Pulao.

Pulao keeps very well in the fridge for up to 2 days. Just warm it up in your microwave oven for 3 minutes before eating.

We usually serve Kosha Mangsho ( Mutton curry) with this pulao. But for vegetarians Chanar Dalna is served.