This fragrant yellow pulao is a Bengali festival specialty, colored naturally with turmeric or saffron. The "Basanti" (spring) name reflects its bright appearance and seasonal preparation during Poila Boishakh (New Year). Unlike North Indian pulaos, it's subtly sweet with whole spices like bay leaves and cinnamon. The ghee used is often homemade from cow's milk for purity. During Durga Puja, this is served as prasad in temples. The cashew garnish provides healthy fats and crunch. Some families add raisins or peas for extra texture. Traditional cooks use aromatic Gobindobhog rice which absorbs flavors beautifully. The dish symbolizes prosperity and is essential at wedding feasts. Modern versions sometimes use quinoa for a healthier twist.