A gently sweet rice dish called Basanti Pulao (also known as Holud Mishti Pulao or Bengali Sweet Polao) is hugely popular in Bengal. For all festivals and special occasions, Kosha Mangsho (Bengali Mutton Curry) is served alongside it. Discover how to prepare it traditionally (vegetarian, gluten-free).
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The words "a fragrant rice dish" and "bright yellow color" are both used to describe basanti and pulao, respectively. A vibrantly yellow rice dish called Basanti Pulao (Holud Mishti Pulao, Bengali Sweet Polao) is prepared using Gobindobhog rice, ghee, crushed turmeric, dried fruits and nuts, sugar, and threads of saffron.
With rich tastes from ghee, saffron, and fried nuts and fruits, it has a very moderate sweetness to it.
It also goes by the name "halud pulao" due to the bright yellow hue that turmeric (haldi) gives it.
For all important occasions and Bengali holidays (durga pujo, Bengali new year, birthdays, marriages, etc.), this Bengali-style sweet pulao is a household staple. Additionally, most Bengali restaurants must serve it as a required dish.
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This Basanti pulao recipe is vegetarian and gluten-free and can be easily doubled or tripled.
This ghee-laden rice dish is a classic recipe that has been made in Bengali households for a long time and has still not lost its charm. Here are some of the reasons why it is such a hot.
1.It has a fabulous taste, color, and texture.
2.It is super easy to make using simple ingredients.
3.It is a niramish recipe, which means it has no onions and no garlic, so you can make it on pooja days.
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