Zafrani Pulao

 

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)

Ingredients:

• 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

Method:

1. Add saffron to milk and boil for under a minute in the microwave. Set aside.
2. 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.
3. Next in the same oil, fry the raisins till they puff up. Drain and set aside.
4. Again in the same oil, add the whole spices and fry for few seconds to release the flavor into the oil.
5. Drain the soaked rice and add this to the kadai. Fry for few minutes gently, taking care not to break the grains.
6. 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.