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You are here: Home / Rice, Pulao,Khichdi / Bengali Mishti Pulao I How To Make Bengali Mishti Pulao

Bengali Mishti Pulao I How To Make Bengali Mishti Pulao

2017-09-26 by Anjana Chaturvedi

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Bengali Mishti Pulao- A very popular and delicious rice preparation with saffron,nuts and a hint of sugar- From the land of Bengal

Bengali Mishti pulao is a very popular and authentic rice preparation from the land of Bengal. It is made in each and every household of Bengal ,specially on festival and special days .Though it is named as Mishti pulao but it is not as sweet as zarda pulao .just a hint of sweetness is there due to the addition of sugar and nuts.

Addition of peas is optional but it gives a good contrast of colour to the yellow rice . The amount of raisins and nuts can be adjusted according to your taste the more you add the more richer it become.

Addition of whole spices gives a nice aroma and flavour to this pulao so don’t skip adding the garam masala in this pulao. You should add saffron for the delicate aroma but can also add turmeric only.

This Bengali Mishti pulao is also popular as Bengali Holud Mishti Pulao , sweet saffron pulao and Ghee bhat .In Bengal Gobindo bhog rice which is a short grain rice with a very delicate aroma is preferred in every rice preparation.

Mishti pulao is also made with Gobindobhog rice but you can also use any aged short grain or basmati rice to make this Pulao .There are few slightly different version of making this pulao but here I am sharing my way of making Mishti Pulao .

Bengali People love sweet taste so pinch of sugar is added in most of their savory dishes be it chutney, lentils or rice ,a dash of sugar is a must in every thing . I love Bengali food and often make  

  • Bengali cabbage and potato curry,
  •  Kancha Amer chutney ,
  • Aloo Chorchori ,
  • Bengali Beetroot chops,
  • Tetor Daal
  • Matar Kachori

bengali mishti pulao

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bengali mishti pulao
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5 from 2 votes

Bengali Mishti Pulao

A very popular and delicious rice preparation with saffron,nuts and a hint of sugar- From the land of Bengal
Prep Time8 minutes mins
Cook Time20 minutes mins
Total Time28 minutes mins
Course: Lunch, Main Course, Rice preparation
Cuisine: Bengali Cuisine
Keyword: Bengali saffron pulao, halad pulao, Mishti pulao
Servings: 3 person
Author: Anjana Chaturvedi

Ingredients

  • 3/4 cup Gobindo bhog rice
  • 1/2 cup peas
  • 1/4 cup Cashew Nuts / Kaju
  • 3 tbsp Raisins / Kishmish
  • 2 tbsp Sugar / Chini
  • 4 Cloves / Lavang
  • 4 Green Cardamom / Hari Elaichi
  • 1 Bay Leaves / Tej Patta
  • 1/2 inch Cinnamon /daalchini
  • 8 Peppercorns / Sabut Kali Mirch
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 10 thread Saffron / Kesar
  • 1 tsp Rose Water / Gulab Jal
  • 1 tsp Ginger / Adrak chopped
  • 1 tsp Salt / Namak
  • 2 Green chili/hari mirch slit
  • 3 tbsp Clarified Butter / Desi Ghee
  • 6 Almonds / Badam sliced

Instructions

  • Wash rice and soak for 15 minutes in enough water.
  • Heat ghee in a heavy bottom pan and add cashew,sliced almonds and whole spices and saute.
  • Now add the slit green chili ,green peas and raisin and give a nice stir.
  • Drain the rice and add in the pan.
  • Now add salt ,sugar,saffron, turmeric,ginger and saute for about 2 minutes.
  • Add 1.5 cup water and wait till it start to boil.
  • Now cover the pan with a lid and simmer till rice is cooked and all the water get absorbed.
  • Sprinkle rose water and fluff the rice gently.
  • Cover the pan and let it rest for 10 minutes before serving.
  • Garnish with few fried cashews and raisins and serve hot.

Filed Under: Bengali Cuisine, Rice, Pulao,Khichdi Tagged With: Bengali, bengali pulao, durga pooja, ghee rice, halad pulao, Indian recipes, kesar pulao, mewa pulao, no onion and garlic recipe, pilaf, pulao, recipe, Rice, rice recipe, satvik food, satvik recipe

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Comments

  1. Lozi says

    2018-04-13 at

    Can i use joha rice…how much water needed?

    • anjanaskc says

      2018-04-16 at

      Hi Lozi- you can use any short or long grain rice to make this, I have never used joha rice but usually it is 2-2.5 ratio

  2. Sairah Waggoner says

    2017-10-20 at

    This recipe looks amazing! Thank you so so much! Super excited 🙂

  3. Tanima Mitra says

    2017-10-04 at

    I loved this dish. It looks soooo delicious and moreover a perfect dish for Bengali Durga puja. Thanks mam.

5 from 2 votes (2 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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