Basanti Pulao/Meethe Chawal/Beenaj

Published On January 29, 2018
In Article
By Sandhya Harsh
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Prep Time
30 Minutes
Cook Time
10 Minutes
Difficulty Level
Intermediate

Ingredients

Basmati long Rice - 150 Grams
Sugar - 40 to 50 Grams or as per taste
Saffron/Kesar threads - 8 to 10
Kaju/Cashews - 10-15
Badam/Almonds - 8-10
Green Elaichi/Cardamom - 8-10
Akhrot/walnut - 1
Pine nuts - Neza - 10-12 (optional)
Orange food color or Turmeric (optional) - as required
Ghee/Clarified butter - 1 Tablespoon
Black pepper corns - 5 to 6
Lawang/Cloves - 1 to 2
Raisins/Kishmish - 10 to 15 (optional)
Milk - as required to soak saffron

Instructions

Soak saffron threads in a tablespoon of lukewarm milk. Soak almonds and pista. Remove skin and cut into thin long slices. Grind green elaichi into powder. Cut cashews into halves. Soak raisins in warm water for 15 to 20 mins and drain them.
Wash and soak rice for about 30 mins. Cook the rice to about 80% and then drain it and spread in a big plate and let it cool. While cooking, you can add a dash of turmeric powder to it to get a nice yellow colour.
In a heavy bottom pan, heat ghee. Fry the cashews and raisins & keep aside. Add pepper corns and cloves to it.
Add cooked rice and sugar to it. Mix well and cook on a low medium flame. The sugar will melt and leave moisture. (Alternatively mix sugar, food colour and precooked rice in the plate outside and mix all well. Then add it to the ghee.)
Add the soaked saffron along with the milk to it. If adding food color, add it now. Keep stirring lightly and cook well.
Add elaichi powder and the finely chopped nuts (almonds, pine, walnut etc) to it. Also add the fried Cashews and raisins too. One may add kewda or Rose water too to this.
When cooked, switch off the flame.
Your Basanti Pulao/Meethe Chawal/Beenaj is ready to be served. Garnish with dry fruits and serve hot.

Servings : 3
Ready in : 40 Minutes
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.