Mishti Pulao

The aroma of pure ghee, the richness of roasted dry fruits, and its delicate sweetness make Mishti Pulao a true symbol of celebration. Enhanced with the delightful combination of raisins and cashew nuts, this classic Bengali rice dish carries a touch of royalty in every bite.

Whether it is a wedding feast, a festive gathering, or a Bengali New Year celebration, Mishti Pulao holds a special place on the menu. Its fragrant grains, subtle sweetness, and luxurious texture perfectly complement a variety of traditional Bengali dishes.

More than just a rice preparation, Mishti Pulao is a cherished part of Bengal’s culinary heritage, bringing warmth, care, and a sense of occasion to every meal. For Bengalis, a special day often feels incomplete without this timeless festive favorite.

Ingredients

• 1 cup basmati rice

• 2 tablespoons ghee or Shalimar's Sunflower Oil

• 1 star anise

• 2 bay leaves

• 1-inch cinnamon stick

• 3–4 green cardamoms

• 3–4 cloves

• 2 tablespoons cashew nuts

• 2 tablespoons raisins

• 1 tablespoon almonds, sliced

• 2–3 tablespoons sugar

• A pinch of salt

• ½ cup warm milk infused with saffron

• ½ teaspoon Shalimar's Chef Spices Garam Masala Powder

• 2 cups water

  
  

Method

Wash the basmati rice thoroughly and soak it for 20 minutes. Drain the water and set the rice aside.

Heat the ghee or Shalimar's Sunflower Oil in a pan. Lightly fry the cashew nuts, raisins, and almonds until golden. Remove and keep aside.

In the same pan, add the bay leaves, cinnamon stick, star anise, cardamoms, and cloves. Sauté until aromatic.

Add the soaked rice and gently stir-fry for 2–3 minutes, ensuring the grains are well coated with the ghee and spices.

Pour in the water and add the salt and sugar. Mix gently and cover the pan. Cook over medium heat until the rice is almost done.

Add the saffron-infused milk, fried cashew nuts, raisins, and almonds. Sprinkle Shalimar's Chef Spices Garam Masala Powder and gently mix.

Cover and cook on low heat for a few more minutes to allow the flavors to blend and the rice to absorb the aroma of saffron and spices.

Remove from the heat and let it rest for a few minutes before serving.

Serve hot with Chanar Kofta, Aloor Dom, or your favorite festive Bengali curry. This fragrant and mildly sweet Mishti Pulao is the perfect accompaniment to celebratory meals.