This fragrant pulao is so simple to make! As you would have guessed from the name Saffron is what flavors this rice. Have this with a good spicy gravy - anything of your choice; and you are good to go. I followed Sanjeev Kapoor's recipe to make this pulao (except that I avoided the sugar and added a few extra spices) and it turned out quite well. Don't forget to add loads of nuts as that is what makes this rice extra special. This recipe would be a very handy addition to your lunch box menu, I am sure :)
Zafrani Pulao - Recipe
(Source: Sanjeev Kapoor)
- Basmati rice - 2 cups, soaked for half an hour
- Saffron - a large pinch
- Milk - 1/4 cup
- Nuts of your choice (I used walnuts and cashews) - 1/4 cup
- Raisins - 1/4 cup
- Ghee - 2 to 3 tbsp
- Cumin seeds - 1/2 tsp
- Cloves - 3 to 4
- Cinnamon - 1/2 inch stick
- Green cardamoms - 4 crushed
- Bay leaf - 1
- Nutmeg - 1/4 tsp crushed
- Hot water - 3 1/2 cups
- Add saffron to milk and boil for under a minute in the microwave. Set aside.
- Heat ghee in a non stick kadai and roast the nuts till they are golden brown. Scoop it off with a slotted spoon and set aside.
- Next in the same oil, fry the raisins till they puff up. Drain and set aside.
- Again in the same oil, add the whole spices and fry for few seconds to release the flavor into the oil.
- Drain the soaked rice and add this to the kadai. Fry for few minutes gently, taking care not to break the grains.
- Add the saffron milk, raisins and three and a half cups of hot water. Give the rice a light stir and cover to cook on low flame till it is done. Let it rest for five minutes and serve it hot with a gravy of your choice. Garnish each serving generously with the roasted nuts.