By Rajlakshmi
February 2, 2026
Basanti pulao is almost a staple in any Bengali festive thali. The word basanti in Bengali means yellow. The pulao gets its colour from saffron-soaked milk, which is used to cook the rice, and not from turmeric.
1 cup of Gobhindo bhog rice 2 cups of water 100g of Bengali ghee 6g ginger, finely chopped ½ tsp saffron strands, soaked 8 pcs of cardamom 3 pcs of cinnamon 8 pcs cf cloves 3 pcs of bay leaves Salt, per taste 70g of sugar A few cashew nuts A few raisins 6 pc green chillies
Wash the rice, strain and let it air dry.
Heat the ghee in a pan. Add the ginger and whole spices like cinnamon, cardamom, cloves, and bay leaf.
Add the soaked rice to the pan and sauté for a few minutes. Add water, saffron strands, and salt to the pan.
Add water, saffron strands, and salt to the pan. Cover the pan and cook the rice on low heat until it is cooked and fluffy.
Use good-quality saffron for a vibrant yellow colour and rich flavour. Basanti pulao is best served hot.
It pairs really well with Bengali-style mutton curry and chicken curry.