Polao is a very popular rice preparation all over the India. But it does not taste the same in every part. In South this pulao or pullihora flavored with curry leaves , cumin seeds ect. But in the Northen side curry leaves are not used to make pulao. On the other side in Bengal it tastes sweet and must be light yellow in color. In Bengal this particular Polao is very popular in any special occation like marraige ceremony, rice ceremony etc even for the family gathering. "Misti/Mitha" stands for sweet in Bengali & "Holud/Basanti" stands for yellow in color & most importantly this will pronounce "Polao" not Pulao. So this rice preparation must be sweeter in taste & yellowish in color. My Grandmom (dad's mother) used to make this for me as I love this rice preparation so very much. Today I'll share the exact recipe which she used to follow.
This polao should be cooked with Bengali aromatic rice called "Gobindobhog" rice. But out of West Bengal it is not possible to get this rice. This is Bengal special rice. Its aroma makes the Polao more aromatic & tasty. Some people say that "Kalizeera" rice, which is available in Bengladeshi stores, is quite similar, but belive me I could not find the similarity, because once you eat the "Gobindobhog" rice you will never forget the aroma. So I made this with "Basmati Rice". This can be a better substitute of "Gobindobhog" rice. Ghee and saffron are the 2 very essential ingredients for this preparation, you can't skip these two. For this most aromatic rice you need very less ingredients but it taste really awesome.
