Zafrani Pulao Recipe
Zafrani pulao is a soft and fragrant rice dish made with saffron infused milk. It is mild but flavourful and looks very appetizing on the plate. It has mild flavour from the saffron and whole spices. It is little different from usual plain rice because of the wholesome saffron flavour.
Servings2
Ingredients
To soak:
- 1 tablespoon hot milk
- 5 strands saffron
For cooking rice
- 1 cup basmati rice
- ½ cup milk
- 1 ½ cups water
- 8 to 10 small strands saffron
To temper:
- 2 tablespoon ghee
- 1 tablespoon oil
- 2 half inch cinnamon
- 2 nos cloves
- 1 no cardamom
- 1 no bayleaf
For fryings nuts :
- 1 tablespoon ghee
- 15 nos cashews
- 15 nos almonds chopped
- 2 tablespoon raisins
- 1 teaspoon sugar
Instructions
- Soak around 5 strands of saffron in a tablespoon 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!
Video
Notes
- Soak the Rice – I usually soak rice in water for 30 minutes before cooking. This helps rice cook evenly and become fluffy.
- Soaking – I soak saffron in hot milk separately from rice water. The milk turns golden and has maximum flavour to rice.
- Cooking – Once water boils, reduce heat to low and cook covered for 15 minutes. Low heat prevents rice from becoming mushy.
- Gentle Stirring – I open and stir only once or twice while cooking. Stir gently from the sides, too much stirring break the grains.
- Frying – I fry cashews and almonds until golden brown in ghee.
- Cooling – Rice look sticky when hot but become grain separated as it cools. Do not worry if it looks sticky right after cooking.
- Adjust Saffron – Saffron quantity can vary based on strand thickness and quality. Use more or less based on how much colour and flavour you prefer.
Nutrition Facts
Zafrani Pulao Recipe
Amount Per Serving (150 g)
Calories 803
Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 17g106%
Trans Fat 0.03g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 66mg22%
Sodium 58mg3%
Potassium 572mg16%
Carbohydrates 101g34%
Fiber 5g21%
Sugar 6g7%
Protein 13g26%
Vitamin A 181IU4%
Vitamin C 6mg7%
Calcium 172mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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