Mishti Pulao – Bengali Sweet & Savory Pulao

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Last Updated on December 14, 2020 by Chef Mireille

Mishti Pulao

Bengali Sweet & Savory Pulao is a fabulous rice dish that will compliment any Indian thali.

Mishti Pulao - Bengali Sweet & Savory Pulao

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.

thali -edit

Before we get to today’s recipe, let’s take a look at some other Bengali dishes you can try!

Bengali Recipes

IN THE MAKING

Mishti -edit

I loved this rice dish and found it so good I could even eat it on its own with no other accompaniments.

Mishti 3 -edit
Mishti Pulao - Mishti Doi
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Mishti Pulao – Bengali Sweet & Savory Pulao

A sweet and spicy rice dish from West Bengal.
Total Time35 mins
Course: Rice
Cuisine: Indian
Servings: 4

Ingredients

Instructions

  • 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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Usha

    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.

  2. sapana

    Mishthi pulao looks very inviting and each grain separated. Love how perfectly you made it and that thali is amazing too.

  3. Pa

    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.

  4. Ritu Tangri

    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 🙂

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