Basanti Pulao

How to make Basanti Pulao?

Hello Friends welcome to SAS FOOD BLOGS, Today we are going to see how to make Basanti Pulao.

Basanti Pulao, also known as Bhoger Khichuri, is a traditional Bengali rice dish that holds cultural and religious significance in West Bengal, India, particularly during festivals like Durga Puja. “Basanti” translates to “yellow,” which is why this pulao is often characterized by its vibrant yellow colour.
The dish is primarily made using fragrant Gobindobhog rice, which is a short-grain rice variety native to West Bengal. The rice is usually cooked with an assortment of vegetables, such as peas, carrots, and potatoes, and often includes some protein like split yellow lentils (moong dal) or even small pieces of paneer (Indian cottage cheese).
The yellow colour of Basanti Pulao comes from using turmeric, which is also responsible for its rich flavour. Spices like bay leaves, cinnamon, and cloves are used to enhance the aroma. It’s mildly spiced and has a sweet undertone due to the addition of raisins and sometimes a touch of sugar or Jaggery.
Here’s a basic recipe for Basanti Pulao:

INGREDIENTS:

• Gobindobhog rice – 1 cup
• 1/2 cup split yellow lentils (moong dal)
• Mixed vegetables (carrots, peas, potatoes), chopped
• 1 onion, thinly sliced
• 2-3 green chillies, slit
• A few cloves, cinnamon sticks, and bay leaves
• 1/2 teaspoon turmeric powder
• A pinch of saffron strands (for enhanced colour)
• Raisins and cashews, fried in ghee (clarified butter)
• Ghee or oil for cooking
• Salt to taste
• Sugar or Jaggery to taste (optional)

Preparation Method

Today’s recipe is delicious and taste recipe that is Basanti Pulao and so let’s gets started.

Step 1 (Basanti Pulao)

• Wash the rice and lentils separately and soak them for about 30 minutes.
• Heat ghee or oil in a pot. Add the cloves, cinnamon sticks, and bay leaves, and sauté until aromatic.
• Add the green chillies and add the sliced onions and. Saute it till it turns golden brown colour.
• Add the chopped vegetables and sauté for a few minutes.

Step 2 

• Drain the rice and lentils and add them to the pot. Mix well with the vegetables.
  Add turmeric powder and saffron strands.
• Mix to evenly coat the rice and lentils with the spices.
• Add enough water to cook the rice and lentils. The ratio is usually 1:2 (1 part rice and lentils to 2 parts water). Season with salt.
• Cover the pot and let the pulao cook on medium-low heat until the rice and lentils are cooked and the water is absorbed.

Step 3 (Basanti Pulao)

• Once cooked, fluff the pulao with a fork. And add the fried raisins and cashews.
• If desired, you can sprinkle some sugar or Jaggery over the pulao for a touch of sweetness.
• Serve the Basanti Pulao hot with a side of chutney or yogurt.
• Keep in mind that variations of this recipe may exist, and you can adjust the ingredients and spices according to your taste preferences.

Basanti Pulao is ready to serve, so you can try this recipe in your home and enjoy it and share the recipe with your family and friends.

Benefits of Basanti Pulao:

Basanti Pulao, a traditional Bengali rice dish, offers a range of nutritional benefits due to its combination of rice, lentils, vegetables, and spices.
Here are some potential benefits of Basanti Pulao:

Step 4 

• Nutrient-Rich Ingredients: Basanti Pulao typically includes Gobindobhog rice, which is a good source of carbohydrates. Lentils (moong dal) are rich in protein, fiber, and essential nutrients like iron and potassium. The addition of vegetables provides vitamins, minerals, and dietary fiber.
• Balanced Nutrition: The combination of rice and lentils in Basanti Pulao provides a balanced source of carbohydrates and proteins, which are essential for energy and muscle function.
• Dietary Fiber: Lentils and vegetables contribute dietary fiber to the dish, promoting healthy digestion, regulating blood sugar levels, and supporting overall gut health.
• Vitamins and Minerals: The inclusion of various vegetables introduces a variety of vitamins and minerals such as vitamin A, vitamin C, vitamin K, and potassium, which are important for immune function, vision, bone health, and electrolyte balance.

Step 5 (Basanti Pulao)

• Antioxidants: Spices like turmeric, bay leaves, and cinnamon used in Basanti Pulao contain antioxidants that help protect cells from damage caused by free radicals.
• Anti-Inflammatory Properties: Turmeric, a key ingredient in Basanti Pulao, is known for its anti-inflammatory properties due to its active compound curcumin. This can have potential health benefits for reducing inflammation in the body.
• Satiety: The combination of rice, lentils, and vegetables with fiber and protein content can help you feel full and satisfied after eating, which may aid in portion control.
• Cultural and Culinary Heritage: Basanti Pulao is not only nourishing but also holds cultural significance in Bengali cuisine and is often prepared during festivals and special occasions. Sharing such traditional dishes can foster a sense of community and cultural appreciation.

Step 6 

• Versatility: Basanti Pulao can be adapted to various dietary preferences and restrictions. For example, it can be made vegetarian or vegan by using plant-based cooking options.
• Mild and Flavourful: Basanti Pulao is lightly spiced and mildly flavoured, making it suitable for a wide range of tastes and preferences.
• While Basanti Pulao offers several nutritional benefits, it’s important to enjoy it as part of a balanced diet that includes a variety of foods from different food groups.
• Additionally, portion control is key to ensuring that you’re not overindulging in the dish’s carbohydrate content.