Bengali Style Basanti Pulao Recipe

Step 1: To begin making Bengali Style Basanti Pulao Recipe, smear the gobindobhog rice with turmeric and keep aside for 20 minutes for the rice to absorb the gorgeous yellow

Step 2: Heat a tablespoon each of ghee and vegetable oil in deep fry pan

Step 3: On low heat, fry the cashewnuts and raisins till they turn golden brown, keep aside

Step 4: In the same oil, on low medium heat, add the bay leaves, crushed cinnamon, green cardamom, cloves, saute till the spices start to release their aroma

Step 5: Add the ginger paste and saute for a minute or two; just about till the raw smell of ginger vanishes

Step 6: Now add the rice and give a gentle stir, taking care not to break the grains

Step 7: Saute gently for 3-5 minutes over a medium flame

Step 8: Add 4 cups of warm water (golden rule - rice and water should always be in a 1:2 ratio), add sugar and salt to taste

Step 9: Throw in the fried cashew nuts and raisins

Step 10: Cover and cook till almost all the water has been absorbed, by time the rice should be almost done

Step 11: Switch off the flame, add the remaining ghee, cover and allow to rest for a further 10-12 minutes

Step 12: The Basanti Pulao is ready

Step 13: Serve Bengali Style Basanti Pulao Recipe along with Lauki Raita Recipe and Kumro Patai Ilish Paturi Recipe

Step 14: To end the meal on a sweet note serve it with Rasgulla Recipe