Last Updated on December 14, 2020 by Chef Mireille
Bengali Sweet & Savory Pulao is a fabulous rice dish that will compliment any Indian thali.
Today I have another pulao for you. This time we’ve gone over to the central eastern Indian state of West Bengal. This rice which is a bit sweet and a bit spicy is the perfect balance of the two flavors. Bengali’s are fond of whole spices, which is every present in this pulao. Please be sure to not try to eat the whole spices. It might be hard to believe for some, but yes I’ve had to tell people that when I’ve hosted Indian cuisine parties.
This Mishti Pulao was part of this mini thali.
- Cholar Dal (a coconut rich yellow split pea dal) – recipe previously posted here
- Chingri Macher Kalia – Shrimp Potato Curry
- Paneer Payasam (milk pudding thickened with paneer and flavored with rose water)
- Alu Chorchori – Panch Phoran Potatoes
Before we get to today’s recipe, let’s take a look at some other Bengali dishes you can try!
- Bengali Thali ( this is a complete meal post that is worth checking out for sure)
- Aloo Posto – Potato Poppy Seed Curry
- Lauki (Bottle Gourd) Curry
- Phulkopir Razala – Cauliflower Yogurt Curry
- Nigella Seed Dal
- Koraishutir Parota – Green Pea Paratha
IN THE MAKING
I loved this rice dish and found it so good I could even eat it on its own with no other accompaniments.
Mishti Pulao – Bengali Sweet & Savory Pulao
- 2 cups Basmati Rice
- ¼ teaspoon ground turmeric
- 1 tablespoon garam masala
- 1 tablespoon grated ginger
- 1 tablespoon salt
- 4 tablespoons sugar
- 1/3 cup ghee
- 5 small green chiles split
- 3 bay leaves
- 1 cinnamon stick
- 3 green cardamom pods
- 4 cloves
- 2 tablespoons cashews
- 2 tablespoons raisins
- ½ cup frozen green peas defrosted
- Rinse rice and drain. Toss rice with turmeric, garam masala, ginger, salt and sugar. Leave for 10 minutes.
- In a pot, heat ghee. Add chiles, bay leaves, cinnamon, cardamom and cloves. Cook until there is a nice aroma, about 1 minute.
- Add cashews and raisins and cook until golden brown.
- Add rice and stir fry for 5 minutes, until the rice is well coated with the ghee.
- Add green peas and 3 cups water. Bring to a boil.
- Reduce to a simmer, cover and cook until rice is tender, about 20 minutes.
- Alternately, you can transfer to a rice cooker and cook until done.
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Another delicious spread of Bengali dishes. Just wondering how you managed to cook so many thalis! Kudos to you. Sweet and savory rice looks good.
well these were done a long time back – I had just not managed to post the other recipes yet!
Mishti pulao is in my to do list since a long, but am yet to give a try to this sweet savory pulao, and that platter is too delicious Mir.
I am sure you would love it – Definitely try it soon!!!
Mishthi pulao looks very inviting and each grain separated. Love how perfectly you made it and that thali is amazing too.
Yes the thali was well enjoyed 🙂
Wow! this sounds perfect for a winter day like today. Looks like you have a huge magic folder 🙂
the thali’s give me a resource of recipes for sure
Wow, love your thaali spread. Pulao looks awesome Mir. They’ve come out perfect.
thanks – it is quite a flavorful pulao with the sweet and savory elements
That mishti pulao looks absolutely amazing Mir. Love the texture of the rice — just perfect. Yes, even I have to keep telling people not to eat the spices and for my kids, I take them out before serving just to be extra cautious.
Kids ok but I think adults ought to know better ?
this bengali pulao has come up beautifully, surely aromatic and tasty.
thank you – its a great combination of flavors
Seriously,am drooling…can’t imagine a rice which is sweet and savory at the same time. I would love this rice on its own.
Hats off to you for cooking the rice that perfect! I have a hard time getting the grains all separate. I love Mishti pulao and that whole platter is so inviting!
the key is to boil the liquid first before adding the rice. I find when you put rice and liquid in at the same time that’s when it sticks together because rice gets too soft
I have tried this dish long time ago. Tastes great. Your dish looks perfect.
Its been ages(few months are ages for me when it comes sweet pulao 😉 since I made meethe rice. As soon as I read ‘mishti pulao, I started drooling and made up my mind to make it immediately. After reading the list of ingredients came to know it is spicy and sweet…an interesting combination though and the effect is…I have just soaked the rice to try it now itself 🙂
yes the contrasting flavors work well You must let me know how you like it!!!
Mishti pulao with combined sweet and savoury flavours looks like an interesting recipe to try out. Traditional recipes are so good.
it actually creates a great balance of flavors which is so good!