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.
It is a nice change from regular rice and feels light on the tummy. The rice comes out fluffy and each grain stays separate, not mushy. This dish can simply be made when you want a special meal for weekends, parties or for occasions.
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About Zafrani Pulao
Zafrani pulao is a variation of the classic South Indian style pulao where rice cooked is with saffron milk, ghee and few spices. The taste is mildly sweet and slightly fragrant from saffron and ghee. And adding saffron to this makes the pulao look attractive with golden colour and tastes more aromatic.
It feels rich and festive without being heavy or spicy, so it suits well for small functions or weekend lunch. The saffron give a gentle aromatic flavour which blend well with the spices.
There are small variations you can try with this recipe. Some people add fried onions for crunch. Few even add dried fruits for extra sweetness. You can serve it plain or pair with dal or raita or vegetable curry. It is a flexible recipe which you can adjust based on your taste.
I usually make this pulao as special lunch for my family. Instead of making same white rice again, my family enjoys it because it taste more flavourful and have that nice restaurant quality feel.
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Zafrani Pulao Video
Zafrani Pulao Ingredients
- Basmati Rice - I used basmati rice for this pulao, you can use long grain or regular basmati, either works fine.
- Saffron Strands - I soak the saffron strands in hot milk. This gives the rice golden colour and aromatic flavour. You can add more for deeper colour.
- Milk - I add half cup milk while cooking the rice. The milk helps carry the saffron flavour and keeps rice tender.
- Ghee - I used ghee for tempering and one for frying nuts. Ghee gives the best flavour, you can use butter if needed.
- Oil - I used oil mixed with ghee for tempering the spices.
- Whole Spices - I added cinnamon, cloves, cardamom and bay leaf for gentle aroma. It lifts the taste nicely without overpowering.
- Nuts and Dry Fruits - I added cashews, almonds and raisins fried in ghee. Adds light crunch and nutty flavor which goes well with sweetness of rice.
- Sugar and Salt - I added it to just balance flavours. Adjust salt to your taste.
How to make Zafrani Pulao Step by Step
1.Soak around 5 strands of saffron in a tablespoon of hot milk. Set aside. Soak rice in water for 30 minutes. 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!
Expert Tips
- 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.
Serving and Storage
Serve this warm with curd or raita on side. It also tastes good with chicken gravy or just alone as light lunch. Store leftover pulao in airtight box and you can keep in fridge for one day. Reheat with spoon of ghee before serving.
FAQS
1. Can I use normal rice?
Yes you can use but basmati gives better fluffy texture and taste.
2. Can I make this without dry fruits?
Yes possible, but dry fruits give nice crunch and make the dish look rich, so better to keep some almonds or cashews.
3. Why does my rice turn sticky?
It happens if water is more or rice is overcooked. Use correct water and cook on low flame.
4. Can I reheat this?
Yes you can just reheat with few drops of water and cover while heating so rice stays soft.
5. Is this pulao spicy?
No it is mild and little sweet, add slit green chilies if you want some spiciness.
If you have any more questions about this Zafrani Pulao Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Zafrani Pulao Recipe
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.
Debjani Chatteree Alam
This is a brilliant recipe! Would make for sure
Parveen
Can we pressure cook the rice? Can we use jaggery instead of sugar?
Sharmilee J
yes you can pressure cook rice, yes you can use jaggery
RailRecipe
It really looks so delicious and the best part is your recipe is easy to cook. I would definitely try this and share this recipe with my friends also. Thanks