Any Bengali Occasion Is Incomplete Without ‘Basanti Mishti Pulao’


You need to bring your taste-buds alive before I share you this recipe. So I’m starting with Bengali Basanti Pulao or Mishti Polau.

Mishti Pulao is a very popular dish in Bengal. It’s a mandatory dish for any any Bengali Wedding, birthdays, anniversaries or any ceremony. Even a get together of few friends or a family picnic needs a potful of Mishti Polau and Kosha Mangsho(Mutton) or Chicken Kosha! In many places this pilaf is served as ‘Bhog’ instead of khichdi.

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Now Note Down How To Make This In Your Kitchen:


1.5 cup basmati rice
3 tbspn oil
1/2 tspn ghee
3.5 cups water
4-5 green chilies
1/2 tspn turmeric powder
2 bay leaves
5 cloves
3-4 cardamoms
1 inch cinnamon stick
1/4 th cup peas
salt to taste ( 1.5 tbspn recommended)
2.5 tbspn sugar


  • Wash the rice well. Dry it for 1 hour by spreading out on a sheet under a fan. Once dried, mix 1 tbspn oil, 1/2 tspn ghee, green chilies, turmeric powder and salt.
  • In a skillet, heat 1 tbspn of oil. Add raisins, bay leaves, cloves, cinnamon stick and cardamom. Let it splutter. Add rice. Stir for a 3-4 minutes till the rice becomes opaque and you can smell the aroma. Add peas. Stir for a minute.
  • Add 3.5 cups of water, cover and cook on low flame. Check rice in 15 minutes. Keep checking. Use a fork to stir the rice so that the grains don’t break or get mushed. Add Sugar.
  • Taste and adjust salt and sugar if neccessary according to your own taste. If neccessary may add a splash of water if it is too dry. Also, stop cooking when the rice is 99% done. Keep covering it and it will get cooked in the vapour.
  • Serve with chicken , fish or vegetable curry.