Mishti Pulao or Sweet Pulao in Rice Cooker

Mishti pulao or the sweet pulao is an absolute Bengali favourite. Often known as Basanti pulao for the pale yellow colour of this rice based dish, Mishti pulao is a mandatory  part of quintessential Bengali celebratory fare. The traditional dish has been presented in an easy manner here using modern day convenient gadgets so that you can bring smile to the table at meal time without much ado.

 

Ingredients:

  • 2 Cups of Basmati/Gobindo Bhog Rice
  • 4 Cups of water
  • Cashew nuts (half a fistful)
  • Golden Raisins (half a fistful)
  • Whole Garam Masala (cinnamon, cardamom and cloves; coarsely grounded) – 2 tsps
  • Bay leaves (1/2)
  • Sugar(as per individual taste)
  • Salt to taste
  • Pinch of Turmeric
  • Ghee-1 Tbsp

    Tip: Instead of turmeric, originally saffron was added. For that, saffrom strands need to be soaked in warm milk (about a quarter cup) and added to the rice. But since original saffron is both difficult to get and pretty expensive, for regular fare you can add a hint of turmeric. Also, turmeric is more readily available in Indian pantry.


    Preparation:

  • Heat ghee in a heavy bottomed pan. Temper with coarsely ground garam masala and saute for the flavour to get released.
  • Soak cashew and raisins for a while and drain.
  • Add this to the pan. Also add the rice (washed well and drained properly).
  • Add salt and sugar. Mix in well.
  • Turn off heat and transfer it all to your rice cooker.
  • Add water. Turn on the cooker.
  • In between cooking just stir it once and close the rice cooker again (electric) till it automatically switches off to warm.
  • Once the pulao is cooked just add the ghee, and remove from cooker as soon as possible so that the steam does not pave way for lumps.
  • Serve hot with any gravy item of your choice.