Holud Mishti Pulao or Bengali Sweet Saffron Polau is a special Durga Puja Dish made during the season. This is one of the Bengali’s comfort dish and very easy to make.
I adapted mine from here and it is written in extent on how popular this dish is. It is a mandatory dish during Bengali Wedding, birthdays, anniversaries or any ceremony. Even when Bengalis get together, this has to be present. Bengali Holud Mishti Pulao means yellow colored Sweet Pilaf in Bengali Style.
Traditionally this rice dish got its colour from the saffron that is extensively used. However, now it is achieved by using turmeric powder. Again some use peas and only Gobindo bhog rice is ideal. Though if you can’t lay your hands on this variety of rice, you can use basmati. I had planned to make it for our Sunday Lunch. I had to postpone to Monday as we got busy. What I didn’t expect was the fact that I would become even more busy on Monday.
Since I had no alternative but to make it, I somehow managed through it and sat through the night to write on this post! I paired it with Fried Aloo Gravy Bengali Style and the combination was very good.
Holud Mishti Pulao is my choice H in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for H in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
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Step By Step Pictures for making Holud Mishti Pulao
Holud Mishti Pulao | Bengali Sweet Saffron Polau
1 cup Basmati Rice
2 tbsp Ghee
1 to 2 Black Cardamom
2 no Bay Leaf
2 to 3 Cardamom
1 inch Cinnamon
3 to4 Cloves
3 to 4 Saffron
1 tsp Ginger, grated
1/2 cup Peas
Salt to taste
2 tbsp Sugar
1/2 tsp Turmeric Powder
How to make the Saffron Rice
Wash and soak the rice for 20 mins.
Heat a nonstick pan, add ghee. When hot, roast the nuts and keep it aside.
In the same bowl, add all the spices and saute well.
Next, drain the rice and add to the pan along with peas and turmeric powder.
Saute for a couple of minutes, then add water, salt, and sugar. Bring to a boil.
Simmer and cook till done.
Traditionally this is made with Gobindo bhog rice and loads of saffron.