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  • Duration: 25 min
  • Serves: 4 people

Authenticity Slice

Traditionally pushpanna’s rice is prepared with Gobindo Bhog rice which gives the rice that aroma of sweet buttery flavour.

Trivia Tadka

 One of the most opulent of Bengali rice dishes, it is called pushpanna because the rice is fragrant and colourful like a bouquet of flowers and Bengalis add pieces of chopped dried fruits to heighten the colour. This recipe is also offered to Lord Krishna in temples of Iskcon too.



  • Gobindo bhog rice, cooked (4 cups)
  • Green peas (matar) (1/2 cup)
  • Black pepper powder (kali mirch) (1 tsp)
  • Cloves (laung) (1/2 tsp)
  • Cardamom powder (elaichi) (1/2 tsp)
  • Fennel seeds (saunf) (1/2 tsp)
  • Cumin seeds (jeera) (1/2 tsp)
  • Cinnamon (dalchini) (1" piece)
  • Asafoetida (hing) (1/4 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
  • Paneer cubes (1 cup)
  • Shredded coconut (nariyal) (1 tbsp)
  • Saffron (zafran/kesar) (1/2 tsp)
  • Milk (1/4 cup)
  • Salt ( to taste)
  • Oil (1 cup)
  • Clarified butter (ghee) (2 tbsp)

For tadka

  • Clarified butter (ghee) (2 tbsp)
  • Raisins (kismis) (2 tbsp)
  • Cashew nuts (kaju), chopped (1 tbsp)
  • Almonds (badam), sliced (1 tbsp)


  • Warm the milk and add saffron to create an infusion. Pour this milk over the cooked rice and gently stir to colour the rice. Set aside.
  • Boil the green peas in one cup of salted water for 3–4 mins, drain the water and allow them to cool.
  • Deep fry the paneer cubes in oil until golden brown, place on an absorbent paper to remove excess oil.
  • Heat ghee in a large kadhai, add fennel seeds, cumin seeds, cinnamon stick, cloves, cardamom powder, black pepper, asafoetida and MTR Lal Mirch/Red Chilli Powder. Cook for about a minute.
  • Next, add the cooked peas, paneer cubes, coconut and salt; cook further for 3–5 mins.
  • Finally add the saffron rice and cook on a low flame for 5 mins.
  • Heat ghee in a pan and lightly sauté the almonds, cashews and raisins and sprinkle them on top of the cooked rice.
  • Serve the deliciously rich pushpanna with your favourite raita and cholar dal.

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