Mishti Pulao - Bengali Sweet & Savory PulaoMishti Pulao – Bengali Sweet & Savory Pulao is a fabulous rice dish that will compliment any Indian thali.

Today I have another pulao for you. This time we’ve gone over to the central eastern Indian state of West Bengal. This rice which is a bit sweet and a bit spicy is the perfect balance of the two flavors. Bengali’s are fond of whole spices, which is every present in this pulao. Please be sure to not try to eat the whole spices. It might be hard to believe for some, but yes I’ve had to tell people that when I’ve hosted Indian cuisine parties.

This Mishti Pulao was part of this mini thali.

Bengali Mini Thali

  • Cholar Dal (a coconut rich yellow split pea dal) – recipe previously posted here
  • Chingri Macher Kalia (shrimp and potato in an onion-ginger paste curry)
  • Paneer Payasam (milk pudding thickened with paneer and flavored with rose water)
  • Alu Chorchori – Panch Phoran Potatoes

thali -edit

Before we get to today’s recipe, let’s take a look at some other Bengali dishes you can try!

Bengali Recipes


Mishti -edit

I loved this rice dish and found it so good I could even eat it on its own with no other accompaniments.

Mishti 3 -edit

oh and by the way – Did you miss lass week’s FB LIVE Recipe Tutorial. Make sure you’re a FB Follower (FOLLOW ME HERE) so you don’t miss a single LIVE every Tuesday at 2pm EST

Mishti Pulao – Bengali Sweet & Savory Pulao

Cook Time: 35 minutes

Total Time: 35 minutes

Category: Rice

Cuisine: Indian

Yield: 4

Mishti Pulao – Bengali Sweet & Savory Pulao

A sweet and spicy rice dish from West Bengal.


  • 2 cups Basmati Rice
  • ¼ teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon grated ginger
  • 1 tablespoon salt
  • 4 tablespoons sugar
  • 1/3 cup ghee
  • 5 small green chiles, split
  • 3 bay leaves
  • 1 cinnamon stick
  • 3 green cardamom pods
  • 4 cloves
  • 2 tablespoons cashews
  • 2 tablespoons raisins
  • ½ cup frozen green peas, defrosted


  1. Rinse rice and drain. Toss rice with turmeric, garam masala, ginger, salt and sugar. Leave for 10 minutes.
  2. In a pot, heat ghee. Add chiles, bay leaves, cinnamon, cardamom and cloves. Cook until there is a nice aroma, about 1 minute.
  3. Add cashews and raisins and cook until golden brown.
  4. Add rice and stir fry for 5 minutes, until the rice is well coated with the ghee.
  5. Add green peas and 3 cups water. Bring to a boil.
  6. Reduce to a simmer, cover and cook until rice is tender, about 20 minutes.
  7. Alternately, you can transfer to a rice cooker and cook until done.

Mishti Pulao - Bengali Sweet & Savory Pulao


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