Mishti Pulao

Serves 4

50 mins

350 Kcal

Let's add a sweet twist to your rice game with mishti pulao the Bengali classic that's a beautiful balance of sweet, savory, and aromatic goodness. This vibrant dish takes fluffy rice, infuses it with fragrant spices, and sprinkles in raisins and nuts for a festive vibe. Whether it's a special occasion or a cozy dinner, mishti pulao is here to bring the magic to your table. A classic mishti pulao recipe starts with fragrant gobindobhog or basmati rice, cooked to fluffy perfection. The secret to its signature sweetness? A hint of sugar caramelized in ghee, creating a lightly golden base that smells heavenly. Toss in whole spices like cinnamon, cardamom, and bay leaves for that warm, aromatic kick. Add golden raisins, cashews, and sometimes a pinch of turmeric for that gorgeous yellow hue. Simmer everything together, and you've got yourself a dish that's subtly sweet and richly spiced. What makes mishti pulao so irresistible? It's the perfect side for spicy Bengali curries like kosha mangsho (spicy mutton curry) or chana dal, balancing bold flavors with its gentle sweetness. Plus, it's fancy enough for festive spreads and simple enough for a weeknight indulgence. Sweet, fragrant, and totally delicious, mishti pulao is a dish that's as comforting as it is celebratory. Ready to stir, steam, and savor? Let's get cooking!

Ingredients required for Mishti Pulao

250 gms basmati rice
50 gms raisin
1 cinnamon stick
2 tbsp ghee
4 clove
2 green cardamom
50 gms sugar
50 gms cashews
Salt
Bay leaf

Cooking steps for Mishti Pulao

1
Sweet, aromatic, and packed with festive vibes, this mishti pulao recipe is about to make your dining table the MVP of the day.
2
Ready to dive into this Bengali classic with a modern twist? Let's go!
3
Start by rinsing 250 grams of Basmati rice under running water until it's squeaky clean (clear water is the goal).
4
Soak the rice for 30 minutes, then drain it like a pro—it's all about that fluffy texture later.
5
In a pan over medium heat, melt 2 tablespoons of ghee, the golden elixir of all things delicious.
6
Toss in 2 bay leaves, 4 cloves, 2 green cardamoms, and a small stick of cinnamon.
7
Let them sizzle and release their magical aroma—it's a spice party, and everyone's invited.
8
Add the drained rice to the pan and give it a gentle stir, making sure every grain is coated in that spiced-up ghee goodness.
9
Saut for 2-3 minutes, letting the rice soak up all the flavors.
10
Pour in 500 ml of water, 50 grams of sugar (sweetness is the heart of this dish), and salt to taste.
11
Stir well, then bring it all to a boil.
12
When the water starts dancing, lower the heat, cover the pan, and let it simmer away until the rice is perfectly cooked and every drop of water is absorbed.
13
While your rice is doing its thing, grab another pan and heat 1 tablespoon of ghee. Roast 50 grams of cashews and 50 grams of raisins until they're golden and smell like heaven. The cashews should be toasty, and the raisins should plump up like little flavor balloons.
14
Once the rice is ready, gently fold in the roasted cashews and raisins. Cover the pan and let it sit for 5 minutes so the flavors can mingle and marry.
15
Serve your mishti pulao hot and watch it steal the show with its sweet, nutty, and aromatic vibes.
16
This recipe of mishti pulao is elegance on a plate—simple, festive, and totally unforgettable!