During festive periods, various dishes such as puri and kachori are traditionally prepared. However, if you wish to delight guests and family with something more exquisite, you should try the famous and traditional Bengali dish—Basanti Pulao.
This yellow, slightly sweet rice is made from aromatic Gobindobhog rice, using coconut oil, a pinch of turmeric, saffron, and plenty of nuts. Its distinctive aroma makes it very appealing, and it is traditionally served at celebrations such as Durga Puja, Diwali, and any other significant event.
Ingredients needed include: 1 cup of Gobindobhog rice (or small-grained basmati pieces), 2 tablespoons of pure coconut oil, 1/2 teaspoon of turmeric powder, 1/2 inch of grated ginger, 2 tablespoons of sugar (to taste), 1/2 teaspoon of garam masala powder, and salt to taste; 8-10 strands of saffron (soaked in 2 tablespoons of warm milk); whole spices (1 bay leaf, 2 green cardamom pods, 1 cinnamon stick, 4-5 cloves); 10-12 cashews and 10-12 raisins.
First, the rice must be washed and spread on a cotton cloth to dry for 15-20 minutes. Then, in one bowl, mix the rice with turmeric, ginger paste, garam masala, 1 tablespoon of coconut oil, and a small amount of salt, thoroughly mixing by hand. Cover this mixture and let it sit for 20 minutes so that the color and flavor penetrate the rice evenly.
In a frying pan or pot, heat 1 tablespoon of coconut oil. Fry the cashews and raisins in this oil until lightly golden, then transfer them to a plate. In the same oil, fry the whole spices (bay leaf, cardamom, cloves, cinnamon) until fragrant. Next, add the marinated rice to the pan and sauté over low heat for 2-3 minutes, stirring gently.
After this, add 2 cups of warm water (twice the amount of rice) and the soaked saffron to the rice. Cover the pan and simmer over low heat for 10-12 minutes, until 80% of the water has evaporated. When most of the water has gone, top with the fried cashews, raisins, and sugar. Gently stir, cover again, and let it steep over very low heat for another 5 minutes. After turning off the heat, leave the pot covered for another 5 minutes to ensure the rice is fluffy. The finished, aromatic, tender, and delicious Bengali Basanti Pulao is best served hot, for example, with potato or eggplant curry.