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.

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.
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