Bengali Shada Pulao

Bengali Pulao can be ‘shada’ (white pulao without turmeric) or Mishti Pulao which has a golden hue that comes from the use of turmeric. Shada Pulao is subtle in its flavor with a hint of Bengali Garam Masala and sweet with its use of cashews and raisins. Traditionally govindabhog, which is a short grained rice, is used for this recipe but I’ve used basmati here instead. This is a relatively easy recipe compared to all the pulaos and biryanis that are part of Indian cuisine. It tastes best with a curry especially mangsho or goat meat @sarchakra

PREP TIME: 5 mins

COOK TIME: 20 mins



  • Basmati rice 1 cup
  • Vegetable oil 2 tbsp
  • Frozen mixed vegetables (carrot, green beans, peas, corn) 2 cups
  • Bay leaf 1, broken
  • Green cardamom 3
  • Cloves 4
  • Cinnamon 1 inch
  • Salt to taste
  • White pepper powder 2 tsp
  • Sugar 1 tbsp
  • Ginger juiced 1 tbsp
  • Garam masala powder (cloves, cinnamon and green cardamom) 2 tsp
  • Cashews a handful
  • Raisins a handful
  • Ghee 2 tbsp


  • Rinse basmati rice a few times till the water runs clear. Keep aside.
  • Grate the ginger and squeeze the juice. Keep aside.
  • Heat 1 tsp of oil and sauté the cashews till golden. Keep aside. Add the rest of the vegetable oil. Add bay leaf, cinnamon, cloves and green cardamom. Sauté a few seconds till aromatic.
  • Add mixed vegetables. Sauté for a few minutes . Add drained rice. Add salt, sugar and white pepper powder. Add in Garam masala powder. Sauté for a minute.
  • Add ginger juice and 2 cups of water. Turn the heat to low and cover. Cook for 11-12 mins till the rice is completely done.
  • Add in sautéd cashews and raisins.
  • Add in ghee and gently mix without breaking the grains of the rice.
  • Cover for a few mins before serving.

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Bengali Shada Pulao
Bengali Shada Pulao served with Mushroom Malai

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