Shifa Score

864

Basanti Pulao

Saffron-infused rice with aromatic spices.

220

Calories

(kcal)

55

Glycemic

Index

10

Protein

(gms)

4

Fiber

(gms)

Classification

ENTREE

(383)

VEG

(510)

INDIAN

(201)

2.5k

1m

5.1k

1.9k

Description

Basanti Pulao is a vibrant Bengali rice dish, renowned for its golden hue and aromatic allure. Infused with saffron and ghee, it marries the sweetness of raisins with the crunch of cashews. Long-grained rice absorbs rich spices, making it a festive favorite, especially during celebrations like Durga Puja.

Recipe

Ingredients:

Basmati rice

2

Cups

Ghee

4

Tablespoons

Bay leaves

2

Leaves

Cinnamon

1

Inch

Green cardamom

4

Pods

Cloves

4

Pieces

Turmeric powder

1

Teaspoon

Sugar

2

Tablespoons

Salt

0

To taste

Cashew nuts

1

Cup

Raisins

2

Tablespoons

Water

4

Cups

Preparation steps:

1. Rinse 1 cup of basmati rice under cold water until clear. Soak for 30 minutes, then drain.

2. Heat 2 tablespoons of ghee in a pan over medium heat.

3. Add 1 teaspoon of cumin seeds and 2 bay leaves; saute until aromatic.

4. Stir in 1-inch cinnamon stick, 3-4 green cardamom pods, and 4-5 cloves.

5. Add 2 tablespoons of cashews and 2 tablespoons of raisins; fry until golden.

6. Mix in the drained rice, stirring gently to coat with ghee and spices.

7. Dissolve a pinch of saffron in 2 cups of warm water or milk; pour over rice.

8. Season with salt to taste; cover and cook on low heat until rice is tender.

9. Let it rest for 5 minutes; fluff with a fork before serving.

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Shifa Score

864

Basanti Pulao

220

(kcal)

55

Index

10

(gms)

4

(gms)

Classification

ENTREE

VEG

INDIAN

2.5k

1m

5.1k

1.9k

Description

Recipe

Ingredients:

Preparation steps:

1. Rinse 1 cup of basmati rice under cold water until clear. Soak for 30 minutes, then drain.

2. Heat 2 tablespoons of ghee in a pan over medium heat.

3. Add 1 teaspoon of cumin seeds and 2 bay leaves; saute until aromatic.

4. Stir in 1-inch cinnamon stick, 3-4 green cardamom pods, and 4-5 cloves.

5. Add 2 tablespoons of cashews and 2 tablespoons of raisins; fry until golden.

6. Mix in the drained rice, stirring gently to coat with ghee and spices.

7. Dissolve a pinch of saffron in 2 cups of warm water or milk; pour over rice.

8. Season with salt to taste; cover and cook on low heat until rice is tender.

9. Let it rest for 5 minutes; fluff with a fork before serving.

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Comments: