By Aditi Saraswat
October 30, 2026
Bring a Bengali festive favourite to your Diwali spread with Basanti Pulao, which is traditionally prepared with aromatic gobindobhog rice, ghee, turmeric, whole spices and a hint of sugar. Its gently sweet, aromatic grains pair perfectly with rich Bengali curries, making it a suitable choice for a festive lunch or dinner.
1 cup gobindobhog rice (or short-grain fragrant rice) 2 tbsp ghee 1 tbsp turmeric-infused water or a pinch of turmeric 1 tbsp sugar 10–12 cashews 1 tbsp raisins 2 green cardamoms 2 cloves 1 small cinnamon stick 1 bay leaf Salt to taste 1¾ cups warm water A few saffron strands (optional)
Wash the rice gently, drain and spread it on a plate to let it dry thoroughly. This helps the grains to cook separately without turning too sticky.
Mix the rice with a pinch of turmeric and a little ghee. Cover every grain evenly to give the pulao its classic golden colour.
In a pan, heat ghee in a pan and fry cashews and raisins until they turn golden. Remove them onto tissue paper, then add cardamom, cloves, cinnamon and bay leaf to it.
To this, now add the rice and sauté gently for about two minutes. Mix in the sugar and salt, then add warm water and saffron, if using.
Cover and cook on a low flame until the rice softens and the water is absorbed. Rest for about five minutes, fluff gently and garnish with fried nuts and raisins before serving.