SWEET YELLOW PULAO RECIPE | BASANTI PULAO | Gobindobhog chaler pulao

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color at a lower cost.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier while maintaining flavor.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are a healthier nut option.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add a unique flavor.

Wash the rice until the water runs clear to remove excess starch.

Drain the water and spread the rice in a colander to air dry for about an hour.

In a bowl, marinate the rice with ghee, turmeric powder, and grated ginger; mix well with hands and let it sit for half an hour.

Heat a pan over medium heat and add ghee.

Add bay leaf, green cardamom, cinnamon stick, and cloves to the pan; stir on low heat.

Add cashew nuts and fry until they turn brown, then add golden raisins and stir briefly.

Add the marinated rice to the pan and stir to toast the rice, enhancing flavor and preventing stickiness.

Add hot water (3 & ¾ cups for 2 cups of rice) and salt; cover the pan tightly and reduce heat to low for 10 minutes.

After 10 minutes, check the rice and loosen it gently with a spatula; if chewy, add reserved water.

Add sugar, ground nutmeg, ground mace, and garam masala powder; mix lightly without breaking rice grains.

Add remaining ghee, cover, and cook on low heat for 5 minutes (10 minutes for basmati rice).

Remove from heat and let it sit for half an hour before fluffing with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens