Mishti Pulao
Veg
Bengali sweet pulao — basmati rice cooked with ghee, raisins, cashews, and a hint of sugar for a delicate sweetness. Served alongside kosha mangsho or fish curry at festive meals.
Cuisines
Bengali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | ghee |
| 1 inch | cinnamon stick |
| 2 | green cardamom pods |
| 2 | cloves |
| 1 cup | mixed vegetables (carrots, peas) |
| 1/4 cup | cashew nuts |
| 1/4 cup | raisins |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | sugar |
| 2 cups | water |
| — | salt to taste |
Instructions
- 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
- 2 Heat ghee in a pan over medium heat.
- 3 Add cinnamon stick, cardamom pods, and cloves; sauté until fragrant.
- 4 Add cashew nuts and raisins; fry until the cashews turn golden.
- 5 Add the mixed vegetables and sauté for 2-3 minutes.
- 6 Stir in the drained rice and sauté for another 2 minutes.
- 7 Add turmeric powder, sugar, and salt; mix well.
- 8 Pour in the water and bring to a boil.
- 9 Reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and water is absorbed, about 15-20 minutes.
- 10 Fluff the rice gently with a fork before serving.
Tips
For extra flavour, use a pinch of saffron soaked in warm milk.