Ever wondered how to make golden, aromatic rice that tastes like sunshine in a bowl?
Basanti Pulao—literally “yellow pulao”—is your answer. With its delicate turmeric hue, sweet pops of raisins, and crunchy cashews, this rice dish brings a royal touch to any meal, yet it’s so simple you can whip it up on a weeknight.
A Taste of Bengal in Your Kitchen
Basanti Pulao originated in Bengal, where kitchens favored vibrant, subtly sweet rice dishes for festivals and celebrations. The name refers to the spring season (“Basant”), known for its bright colors. Today, Basanti Pulao is beloved across India for its festive look and balanced flavors.
Why You’ll Love This Basanti Pulao
- Visually stunning: Turmeric-tinted grains dotted with golden raisins.
- Textural variety: Soft rice, crunchy cashews, and juicy raisins.
- Simple ingredients: Pantry staples you already have.
- Quick prep: Ready in just 25 minutes.
Ingredient Breakdown
- Gobindobhog Rice: Short-grain, slightly sticky rice that soaks up aromas and spices perfectly.
- Turmeric Powder: Gives that warm, golden color and a mild earthy flavor.
- Cashew Nuts: Buttery crunch and a hint of richness.
- Raisins: Sweet, chewy pops that balance the savory notes.
- Whole Spices (Cinnamon, Cardamom, Cloves, Bay Leaf): Impart a layered, fragrant warmth.
- Ginger: Provides a gentle zing and freshness.
- Ghee: Adds a nutty aroma and silky texture to each grain.
- Sugar: A touch of sweetness that elevates the pulao’s festive character.
Green Chilies: Mild heat and a fresh green aroma.
🌿 Vegan Swap: Replace ghee with coconut oil for a plant-based version—flavor and texture will remain beautifully rich.
Here’s How It All Comes Together
- Infuse the Rice:
Wash 1 cup Gobindobhog rice, drain, then toss it gently with ½ tsp turmeric, a pinch of salt, and 1 tbsp ghee. Let it rest for 10 minutes so each grain absorbs the color and flavor. - Fry the Nuts & Raisins:
In the same pan, heat 1 tbsp ghee and fry cashews until golden. Add raisins and sauté just until they plump. Transfer both to a bowl. - Bloom the Spices:
Add another teaspoon of ghee to the pan. Sauté 2 bay leaves, a small cinnamon stick, 2 cardamom pods, and 4 cloves on low heat until they release their aroma.
https://youtu.be/Taou7SWj0HA - Toast the Rice:
Gently stir in the soaked rice and 1 tsp finely chopped ginger. Cook on low flame for 1 minute to lightly toast the grains in the spiced ghee. - Build the Pulao:
Season with 1 tsp salt and 3 tsp sugar. Pour in 2 cups water, stir once, and tuck in 2–3 slit green chilies for a hint of warmth. - Cook & Fluff:
When it boils, cover and cook on medium for 10 minutes. The rice should be tender, separate, and vibrant yellow. - Finish & Serve:
Turn off the heat. Add the fried cashews and raisins, and drizzle in 1 tsp ghee. Mix gently to distribute the nuts and fruit without breaking the grains.
💡 Pro Tip: Let the rice steam off-heat, covered, for 5 more minutes—this makes it extra fluffy and keeps grains intact.
Basanti Pulao
Description
Basanti Pulao is a festive Bengali-style yellow rice made with Gobindobhog rice, turmeric, whole spices, cashews, and raisins. With a perfect balance of aromatic warmth, subtle sweetness, and textural contrast, this pulao is ideal for special occasions or elevating everyday meals.
Ingredients
for basanti pulao
Instructions
Prep Work
-
Wash the rice
Rinse the gobindobhog rice thoroughly and drain the water completely.
-
Pre-marinate the rice
Add turmeric, a pinch of salt, and a portion of ghee to the drained rice and mix gently. Let it rest for 10 minutes.
-
Slit the green chilies
Slit the green chilies lengthwise and keep them aside. -
Chop ginger
Finely chop a small piece of fresh ginger.
Method
-
Fry cashews and raisins
Heat a portion of ghee and fry the cashews until golden. Add raisins and sauté until they puff. Remove and set aside.
-
Temper whole spices
Add another portion of ghee to the same pan. Add bay leaves, cinnamon, cardamom, and cloves. Sauté until fragrant.
-
Sauté the rice
Add the pre-marinated rice to the pan and stir gently over low flame. -
Add ginger
Add chopped ginger and mix well with the rice. -
Season the rice
Sprinkle salt and sugar into the rice and stir to combine. -
Add water and green chilies
Pour in the water and add the slit green chilies. Stir once.
-
Cook the rice
Cover with lid and cook on medium flame for about 10 minutes until the rice is fluffy. -
Finish with dry fruits
Turn off heat. Add fried cashews and raisins. Mix gently.
-
Final touch of ghee
Drizzle remaining ghee over the pulao and mix well.
Equipment
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Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4.5g23%
- Cholesterol 15mg5%
- Sodium 210mg9%
- Total Carbohydrate 46g16%
- Dietary Fiber 1.8g8%
- Sugars 6.5g
- Protein 4.2g9%
- Vitamin A 90 IU
- Vitamin C 1.5 mg
- Calcium 30 mg
- Iron 1.1 mg
- Magnesium 22 mg
- Zinc 0.6 mg
- Manganese 0.9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.