One of the most cherished rice recipes of Bengal is basanti pulao, known for its distinctive combination of sweet and spicy flavours. The name ‘basanti’ means yellow or golden, referring to the beautiful golden-yellow hue of the rice from turmeric and ghee. Traditionally prepared for auspicious occasions, celebration feasts, and special gatherings in Bengali households, basanti pulao holds cultural significance and is considered a festive dish. The rice is typically made with Gobindobhog rice (a short-grain aromatic rice native to Bengal), though basmati works well too. The rice is first coated with spices and ghee before being cooked, which helps each grain soak up the flavours.