Name: Bangladeshi Plain Pulao
Cook time: 15 minutes
Total time: 32 minutes
Yield: 4–6 servings
Ingredients: 1 cup whole milk; ⅓ cup ghee; 1 small onion, thinly sliced; 1 2" piece ginger, peeled, finely grated; 1 1" piece cinnamon stick or ¼ tsp. ground cinnamon; 3 garlic cloves, finely grated; 2 Indian bay leaves or other bay leaves, preferably fresh; 5 green cardamom pods; 8 whole cloves; 2 cups basmati rice, rinsed until water runs clear, drained; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; ¼ cup unsalted roasted cashews, coarsely chopped; Handful of golden raisins (for serving; optional)

Photo by Joseph De Leo, Food Styling by Mira Evnine

Rice isn’t just a side dish in Bangladeshi cuisine, it’s what carries the entire meal. From khichuri to biryani, it takes many forms, but on Eid, the classic plain pulao adorns the table. Although this dish is usually made on special occasions, the cooking process isn’t all that elaborate. Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to become an elegantly fragrant base for kormas and curries. But for me, it’s best served with another quintessential celebratory dish called Biye Barir Murgi Roast (Bangladeshi Wedding Roast Chicken).

What you’ll need

Ghee
$11 At Amazon
Indian Bay Leaves
$7 At Amazon
Green Cardamom Pods
$13 At Spicewalla
Cloves
$5 At Amazon

Recipe notes

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Recipe notes

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