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Zafrani Pulao

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Zafran which is Saffron is a very expensive and subtle spice. This pulao recipe requires lots of it as we are not using any other overpowering spices. It is a very easy recipe (best to feed a crowd) and goes very well with any type of gravy. Try this pulao in your kitchen and let me know how it turned out for you.


Ingredients

  • 2 cups of basmati rice.
  • 2 Teaspoons of saffron.
  • 1/4th cup of warm milk.
  • Whole spices (1 small cinnamon stick, 1 bay leaf, 3 cloves and 3 green cardamom).
  • Salt.
  • 2 Teaspoons of condensed milk.
  • 2 Teaspoons of oil.
  • 2 Tablespoons of ghee.
  • Few raisins.
  • Chopped nuts (5 cashews, 5 pistachio, 5 almonds).
  • 4 cups of hot water.
  • A handful of brown onion / beresta.
  • Some chopped coriander leaves.

Zafrani Pulao


Zafrani Pulao

Steps

Wash the rice very well with water then discard the dirty water.
Soak the rice with water for an hour.
Soak the saffron in warm milk for 15 minutes.
Heat oil and ghee in a pan.
Saute the whole spices for few seconds.
Then add raisins and fry for 40 seconds.
Then add the chopped nuts and fry for few seconds.
Add the soaked the rice and fry for 3 minutes with gentle hand.
Then add hot water, mix well and add salt and condensed milk. You can also add sugar. At this point taste the water, it should be salty.
Put it on high flame and let the water come to a boil.
Then reduce the heat to low and cook for 20 minutes with the lid on.
Then sprinkle the saffron soaked milk all over the rice and turn off the heat. Let the rice rest for another 5 minutes with cover.
Now fluff up the rice with a fork or spatula from the sides.
Garnish the pulao with beresta and coriander leaves.

Additional Info

Recipe Category: Main dishes: Vegetarian
Recipe Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 2

Your Zafrani Pulao is ready.
  • Serve hot with any type of gravy.

Zafrani Pulao


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