Zafrani pulao recipe, Saffron pulao recipe

Zafrani pulao recipe a mildy sweet pulao made with saffron and nuts as main ingredients.This zafrani pulao was suggested by my cousin sister and asked me to refer cheeni khum too that tempted me more.

I received saffron and nuts from Kashmir online Store ,wanted to try them so made this zafrani pulao.You can read more about what I received here.I received unshelled walnuts and almonds so removing the hard shell took a good amount of time as the kids sat to help it was more a activity for all of us 🙂 When I was opening the parcel itself, I could sense the strong saffron smell, so couldn’t wait to use it in my recipes.If you are looking for good quality saffron you can buy here it is soo flavorful and good.

I minimally adapted this recipe from here.

Zafrani pulao recipe

Course: Lunch

Cuisine: Indian

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 2

Author: Sharmilee J

Zafrani pulao recipe a mildly sweet pulao with saffron, nuts and dryfruits.

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Ingredients

To soak:

• 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

To temper:

• 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

Instructions

1. 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.

2. Heat oil + ghee - add the spices, give a quick mix then add drained rice, Saute for few seconds.Then add water + milk.
   

3. 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.
   

4. Cook covered until rice turns soft.Add saffron milk.Give a quick mix.
   

5. 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.
   

6. Add this to rice and mix it.Fluff it gently do not over mix else rice will break.
   

7. Serve hot with a drizzle of ghee!
   

Recipe Notes

• 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.

Zafrani pulao recipe video

How to make zafrani pulao recipe:

1. 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.
   
2. Heat oil + ghee – add the spices, give a quick mix then add drained rice, Saute for few seconds.Then add water + milk.
   
3. 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.
   
4. Cook covered until rice turns soft.Add saffron milk.Give a quick mix
   
5. 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.
   
6. Add this to rice and mix it.Fluff it gently do not overmix else rice will break.
   

Serve hot or warm with a drizzle of ghee!

Rich and yummy zafrani pulao ready!

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