Misti Pulao

About Misti Pulao

Misti Pulao, known locally as Bengali Sweet Pulao or Basanti Pulao, is a cherished dish from the region of Bengal in India. This aromatic, subtly sweet rice dish is traditionally prepared during the grand Bengali festivals, weddings, and special occasions. It is celebrated for its delicate balance of sweetness from sugar and richness from ghee, marking an essential part of the Bengali culinary tapestry. The yellow hue from turmeric and saffron gives it a festive appearance, perfectly complementing savory dishes it is often paired with.

Ingredients

To recreate this traditional Misti Pulao, you will need the following ingredients:

• Gobindobhog Rice - 1 cup
• Ghee - 2 tablespoons
• Cinnamon - 1 inch stick
• Cardamom - 3 pods
• Cloves - 4
• Bay Leaf - 1
• Cashew Nuts - 10
• Raisins - 15
• Turmeric Powder - 1/4 teaspoon
• Saffron - a pinch, soaked in 2 tablespoons warm milk
• Sugar - 2 tablespoons
• Salt - to taste
• Water - 2 cups
• Rose Water - 1 teaspoon
• Screw Pine Water (Kewra) - 1 teaspoon

Preparation

Gathering your ingredients and setting up your cooking space is vital for a seamless cooking experience.

Step 1: Preparing the Rice

1. Rinse the rice thoroughly under running water until the water runs clear. This helps to remove excess starch, preventing the rice from becoming sticky.
2. Soak the rice in water for 30 minutes, then drain and set aside.

Step 2: Preparing the Saffron

In a small bowl, soak a few strands of saffron in 2 tablespoons of warm milk and set aside for the flavors and color to infuse.

Cooking Process

Let's transform our prepared ingredients into a beautiful dish of Misti Pulao.

Step 3: Frying the Cashew Nuts and Raisins

1. Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat.
2. Add the cashew nuts and fry until golden brown. Remove them and set aside.
3. In the same ghee, add the raisins and fry until they puff up. Remove them and set aside with the cashew nuts.

Step 4: Sautéing the Spices

1. In the same pan, add the cinnamon, cardamom pods, cloves, and the bay leaf. Sauté until the spices release their aroma.

Step 5: Cooking the Rice

1. Add the soaked and drained rice to the pan and stir gently to coat the rice with the ghee and spices.
2. Add 2 cups of water, turmeric powder, and salt to taste. Stir well.
3. Bring to a boil, then reduce the heat, cover, and let it simmer for approximately 12-15 minutes or until the rice is cooked through and the water is absorbed. For timing, refer to cooking timer to ensure perfect results.

Step 6: Adding Sweetness and Aroma

1. Once the rice is cooked, gently stir in sugar and the saffron milk. Mix carefully to avoid breaking the grains.
2. Sprinkle rose water and screw pine water for additional fragrance.
3. Top with the fried cashew nuts and raisins.
4. Cover the pan and let it rest for 5-10 minutes to allow the flavors to meld.

Serving Suggestions

Misti Pulao is best enjoyed with spicy curries, like Chicken Korma or Paneer Butter Masala. Serve it hot for a festive treat. Additionally, it pairs beautifully with Cucumber Raita for a cooling contrast.

Celebrate the flavors of Bengal with this dish, perfect for sharing with loved ones during festivities and gatherings.