Mishti Pulao
A traditional Bengali sweet and aromatic rice dish, Mishti Pulao is a delightful blend of flavors with hints of sweetness, nuts, and spices, perfect for a Bengali feast for 6 people.
- Prep Time: 20 min
- Cook Time: 40 min
Servings:
2 servings
(originally 6 servings)Ingredients(scaled)
- ⅔ cups Basmati rice, soaked for 30 minutes and drained
- ⅓ 1/4 cup ghee (clarified butter)
- ⅓ cinnamon stick
- ⅓ 4-5 green cardamom pods
- ⅓ 4-5 cloves
- ⅓ bay leaf
- ⅓ large onion, thinly sliced
- ⅓ 1/4 cup sugar
- ⅓ 1/4 cup cashews
- ⅓ 1/4 cup raisins
- ⅓ A pinch of saffron strands soaked in 1/4 cup warm milk
- 1 cups water
- ⅓ teaspoon salt
Instructions
- Heat ghee in a large pot over medium heat. Add the whole spices and sauté until fragrant.
- Add the sliced onions and cook until golden brown.
- Stir in the sugar and cook until the sugar caramelizes and the onions turn a deep golden color.
- Add the cashews and raisins, and sauté for a few minutes until the nuts are lightly toasted.
- Add the soaked and drained rice to the pot. Stir gently to coat the rice with the ghee and spices.
- Pour in the saffron-infused milk and water. Season with salt and bring to a boil.
- Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
- Once done, fluff the rice gently with a fork. Serve hot, garnished with additional nuts and raisins if desired.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 5g |
| carbohydrates | 65g |
| fat | 11g |
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