Bengali Pulao Recipe

Being a Bengali, I have to remind you all, that Durga Puja is just a few days away. In this auspicious occasion, we use to make a lot of special sweet and savoury dishes at our home. So today I am posting this delicious and very easy to make Bengali Pulao Recipe as a start for this festive season. You can also try it as your Navratri prasad also. The only key to make this Pulao perfect is the right proportion of ingredients. You can serve this sweet pulao with some spicy curries like Chanar Dalna, Dum Aloo, Begun Bhaja, Paneer Dishes, some chicken curries like Chicken Do Pyaza, Chicken Bharta, Chicken Curry and many more.

Image : Bengali Pulao

bengali sweet pulao 19Important :

  • Preparation Time : 1 hr
  • Cooking Time : 20 minutes
  • Total Time : 1 hr 20 minutes
  • Serve For : 3-4

Ingredients :

  • Gobindo bhog Rice or Basmati rice (2 cups)
  • Water (4 1/2 cups) /warm
  • Ghee or Clarified Butter (2 tbsp + 1 tbsp)
  • Sugar (4 tbsp + 2 tbsp)
  • Turmeric Powder (1 tsp)
  • Salt (to taste)
  • Cashew Nuts (15-20)
  • Raisins (20-25)
  • Bay Leaf (1)
  • Cinnamon Stick (2 inch)
  • Green Cardamom (2-3)
  • Cloves (4)
  • Javitri or Mace (2 strands)
  • Jaiphal or Nutmeg Powder (1/4 tsp)
  • Green Chilli (1) /chopped
  • Grated Ginger (1 tsp)

Images :

Wash rice

bengali sweet pulao 1

Spread on a bog plate and dry it for 30 minutes

bengali sweet pulao 2

After 30 minutes, add ghee, sugar

bengali sweet pulao 3

Add turmeric powder and salt

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Mix everything well and keep it aside for 30 minutes

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Soak cashew nuts and raisins

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Heat ghee in a kadai, add all the whole spices

bengali sweet pulao 7

Add chopped green chilli and soaked nuts

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Add grated ginger and saute for a while

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Add marinated rice

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Saute for 4-5 minutes

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Add 4 cups of water, cover the pan and cook for 10 minutes

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After 10 minutes stir it gently

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Add 1/2 a cup water

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Adjust salt and sugar and cook for another 5-8 minutes

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Lastly add nutmeg powder

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Mix well and switch off the flame

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Tips :

  • Using the ingredients in right proportions is very important.
  • Do not stir the rice too much or it will get mushy.
  • Serve with any spicy curry.

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2 Comments

  1. Arpita the Pulao is totally festive. Resplendent with the colours of the impending celebrations, I can get a whiff of the gorgeous aroma sitting at my home far far away. This beautiful post heralds PUJO for me. So well explained with clear instructions and pictures, this is indeed a must try dish.

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