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.
Would you like to check out some more Indian recipes?
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