top of page

Mishti Pulao Bengali Style

Prep Time: 20 mins I Cooking Time: 30-40 mins I Serving: 3-4

Ingredients :-

1 cup/250 g of Basmati Rice/Gobindo Bhog Rice (washed, soaked & dried )

Water (enough for soaking)

1 tsp. Turmeric Powder

3 tbsp./45ml Ghee/Clarified Butter

1 tsp Fresh Ginger (Grated)

12-15 Cashew Nuts

12-15 Raisins

1.5 cups / 350 ml Hot Water

¼ tsp Salt

½ cup /100 g. Sugar

Whole Spices :-

4 Green Cardamom

2 Bay Leaf

1 inch Cinnamon Stick

5 Cloves

Method :-

In a large bowl add rice and water, wash 2-3 times until water gets clear and soak the rice in enough water for next 30 minutes. After 30 mins discard the water and rinse with fresh water and add to strainer and leave it for 20-25 mins to dry

Take a pan and heat 1 tbsp. of ghee/clarified butter. Next add bay leaf + green cardamom + cinnamon stick + cloves to the pan and stir for 2-3 mins on low-medium flame till fragrant

Add grated ginger to the pan and sauté for 2-3 mins. Next add cashew nuts + raisins to the pan and keep stirring for 3-4 mins on low flame

when the raisin rises and cashew nuts color changes to light pink, switch off the gas and let it cool down

Take another large bowl and the washed and dried rice to the bowl

Next add the fried dry fruits (reserve few for garnishing ) to the bowl along with the ghee + turmeric powder. Mix well and set aside covered for 20 mins

Turn on the gas and take a new pan. Add the prepared rice mix to the pan and keep stirring for the next 5-7 minutes on low-medium flame until fragrant

Next add hot water to the pan and mix well

Add salt to the pan and mix well. Cover and cook for 8-10 minutes on low flame until all the water is absorbed and the rice is half cooked

Next add sugar to the pan and mix gently. Cover again with lid and cook for another 8-10 mins on low flame

Switch off the gas and let the rice rest for 5-7 mins

Fluff the rice gently

Garnish with the reserved fried cashew nuts & raisins

Time To Taste :)


bottom of page