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Zafrani Pulao

sirishanaidu009
May 1, 2015
2 min read

Zafrani is nothing but Saffron and this Pulao uses a good amount of Saffron giving it a beautiful color, fragrance and flavor. Use the best Saffron you can find and this dish is sure to be a crowd pleaser. I served the pulao with ShahiPaneer another rich and delicious Mughlai dish (recipe to follow).

Ingredients: Basmati rice - 1½cup Onion - 1 medium, thinly sliced Ginger-Garlic paste - 1 tsp Saffron - ½tsp Green Chilies - 2, slit Milk - ½cup Ghee - 1 tbsp Cloves - 3 Green Cardamom - 3 Bay leaf - 1 Cinnamon stick - 1" Shahjeera - 1 tsp Dry fruits - 2-3 tbsp (Cashews, Almonds, Raisins) Small Onion- 1(fry till its brown for garnish) Coriander leaves- 1 cup(finely chopped) Mint leaves- half cup(finely chopped) Salt - to taste. Method:

Wash, rinse and soak Basmati Rice in cold Water for at least 30 minutes.
Roast the Saffron in a small pan for 15-30 seconds. Then using a pestle or a spoon powder Saffron. Add warm Milk to it and set it aside until ready to use.
Heat 1 tbsp Oil in a large saute pan and roast the Nuts and Raisins until golden, remove into a small bowl. In the same pan heat 2 tbsp Oil; add the whole Garam Masala (Cloves through Shahjeera from the list) and cook for 30-60 seconds or until it starts to smell fragrant.
Add the Onions and Green Chilies and cook until Onions turn translucent, about 3-4 minutes.
Add the Ginger-Garlic paste and cook for another minute.
Next add 2 cups of Water and the Nuts, mix well, then add chopped Mint and & Coriander leaves, bring the mixture to a simmer and add the drained Rice. Cover and cook on high heat until almost all of the water is absorbed.
Add the fried Onions on the top.
Now lower the flame and stir the Saffron Milk; very gently mix it into the rice. Pour the Ghee over the Rice. Cover and cook on very low flame for 5-7 minutes.
If you feel that the water is not enough to cook the Rice, then sprinkle some water on the top and cook covered until done.