Zafrani pulao recipe
Zafrani pulao recipe a mildly sweet pulao with saffron, nuts and dryfruits.
- 1 tbsp hot milk
- 5 strands saffron
For cooking rice
- 1 cup basmati rice
- 1/2 cup milk
- 1 and 1/2 cups water
- 8 to 10 small strands saffron
- 2 tbsp ghee
- 1 tbsp oil
- 2 half inch cinnamon
- 2 nos cloves
- 1 no cardamom
- 1 no bayleaf
For fryings nuts :
- 1 tbsp ghee
- 15 nos cashews
- 15 nos almonds(chopped)
- 2 tbsp raisins
- 1 tsp sugar
Soak around 5 strands of saffron in a tbsp of hot milk.Set aside.Soak rice in water for 30 mins.Rinse well and drain and set aside.
Heat oil + ghee - add the spices, give a quick mix then add drained rice, Saute for few seconds.Then add water + milk.
Add 8 to 10 strands saffron,sugar and salt.When it starts to boil, add rice mix well and cook covered.Open and stir in between just once or twice not often.Stir gently.
Cook covered until rice turns soft.Add saffron milk.Give a quick mix.
Rice may look sticky when its hot but after cooling down it becomes grain separated.Now heat ghee in a tadka pan - add cashew and almonds, saute until golden then add raisins fry until it bubbles up nicely.
Add this to rice and mix it.Fluff it gently do not over mix else rice will break.
Serve hot with a drizzle of ghee!
- You can use long grained basmati rice.I used normal basmati rice only.
- Do not add more milk
- You can have many variations like adding fried onions and fruits too.
- Saffron quantity can vary depending on the quality and the thickness of each strand.
- If you like more sweetish pulao then you an add more sugar.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg