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Mishti Pulao Recipe: How To Make Bengali Sweet Pulao
Mishti pulao is a traditional main course recipe in the Bengali cuisine that is prepared during festive seasons. Here is a video recipe. Read and follow the step-by-step procedure with images.
Mishti pulao is a popular Bengali recipe that is prepared in every household of that region especially during the festive season. Unlike other pulao, this dish has a unique taste and texture. The Bengali mishti pulao is sweet and also has various other spices added to it.
The sweet pulao is prepared by marinating the basmati rice with the bengali garam masala and is cooked with various other dry spices, sugar and dry fruits. The sweetness and the spice brings out the unique flavour of this pulao.
Traditionally, the mishti pulao is prepared with Gobindobhog rice which has a distinctive texture. However, it is not very commonly found in the other parts of the country. Hence, basmati rice can be used to prepare the sweet pulao.
Mishti pulao is a simple yet delicious recipe that can easily be prepared at home. Here is a recipe with a video and the step-by-step procedure and images to prepare an authentic Bengali mishti pulao.
MISHTI PULAO VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 2
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Basmati rice - 1 cup
Cinnamon sticks (one-inch piece) - 3
Cardamom - 4
Cloves - 5
Turmeric powder - ¼th tsp
Salt to taste
Ghee - 1 tsp
Oil - 2 tbsp
Whole cashew nuts - 8-10
Raisins 8-10
Bay leaf - 1
Ginger (grated) - 1 tsp
Water - 3 cups
Sugar - 4 tbsp
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1. Add basmati rice into a sieve.
2. Rinse it with water and allow the water to drain completely.
3. Gently spread the rice on to a plate and allow it to dry for 10 minutes.
4. Meanwhile, add cinnamon sticks in a heated pan.
5. Then, add cardamom and cloves.
6. Dry roast it for about 2 minutes until the colour changes.
7. Transfer it into a mixer jar.
8. Grind it into a fine powder.
9. Add a teaspoon of the ground masala on the dried rice.
10. Add turmeric powder, salt and gently mix them.
11. Add ghee, mix well and keep it aside for another 10 minutes.
12. Add oil in a heated pan.
13. Add the whole cashew nuts and raisins.
14. Sauté until they turn light brown.
15. Remove from the pan and transfer it into a bowl.
16. Add bay leaf in the same pan.
17. Add the grated ginger and sauté.
18. Carefully, add the marinated rice and stir well.
19. Add 3 cups of water and cover it with a lid.
20. Allow it to cook for 5 minutes on a medium flame.
21. Open the lid and add sugar.
22. Mix well.
23. Cover it with a lid again and allow it to cook for 10 minutes.
24. Once done, add the roasted dry fruits and mix well.
25. Transfer it into a bowl and serve hot.
- 1. Traditionally, mishti pulao is made with Gobindobhog rice instead of basmati rice.
- 2. You can make the pulao in the pressure cooker as well.
- Serving Size - 1 serving
- Calories - 208.8 cal
- Fat - 14.5 g
- Protein - 3.5 g
- Carbohydrates - 59.2 g
- Sugar - 35.2 g
- Fibre - 2.5 g
STEP BY STEP - HOW TO MAKE MISHTI PULAO
1. Add basmati rice into a sieve.
2. Rinse it with water and allow the water to drain completely.
3. Gently spread the rice on to a plate and allow it to dry for 10 minutes.
4. Meanwhile, add cinnamon sticks in a heated pan.
5. Then, add cardamom and cloves.
6. Dry roast it for about 2 minutes until the colour changes.
7. Transfer it into a mixer jar.
8. Grind it into a fine powder.
9. Add a teaspoon of the ground masala on the dried rice.
10. Add turmeric powder, salt and gently mix them.
11. Add ghee, mix well and keep it aside for another 10 minutes.
12. Add oil in a heated pan.
13. Add the whole cashew nuts and raisins.
14. Sauté until they turn light brown.
15. Remove from the pan and transfer it into a bowl.
16. Add bay leaf in the same pan.
17. Add the grated ginger and sauté.
18. Carefully, add the marinated rice and stir well.
19. Add 3 cups of water and cover it with a lid.
20. Allow it to cook for 5 minutes on a medium flame.
21. Open the lid and add sugar.
22. Mix well.
23. Cover it with a lid again and allow it to cook for 10 minutes.
24. Once done, add the roasted dry fruits and mix well.
25. Transfer it into a bowl and serve hot.
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