Zafrani Pulao | How to make Zafrani Pulao

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By Sangeeta Basak
Created on 6th Jul 2017
  • Zafrani Pulao, How to make Zafrani Pulao
Zafrani Pulaoby Sangeeta Basak
  • Zafrani Pulao | How to make Zafrani Pulao (2 likes)

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    Rate It!
  • By Sangeeta Basak
    Created on 6th Jul 2017

About Zafrani Pulao

It is a mughlai pulao in which good amount of zafran (saffron) soaked in milk is used as a main ingredient. It is a very tasty royal dish which you can serve in any party.

Zafrani Pulao is a popular aromatic and delicious dish. You can try making this amazing Zafrani Pulao in your kitchen. This recipe requires 15 minutes for preparation and 20 minutes to cook. The Zafrani Pulao by Sangeeta Basak has detailed steps with pictures so you can easily learn how to cook Zafrani Pulao at home without any difficulty. Zafrani Pulao is enjoyed by everyone and can be served on special occasions. The flavours of the Zafrani Pulao would satiate your taste buds. You must try making Zafrani Pulao this weekend. Share your Zafrani Pulao cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sangeeta Basak for inputs. In case you have any queries for Zafrani Pulao you can comment on the recipe page to connect with the Sangeeta Basak. You can also rate the Zafrani Pulao and give feedback.

  • Prep Time15mins
  • Cook Time20mins
  • Serves2People
Zafrani Pulao

Ingredients to make Zafrani Pulao

  • Raw basmati rice 2 cup
  • Ghee 3 tablespoon
  • Whole green cardamom 6
  • Whole clove 5-6
  • Whole cinnamon stick 2 inch
  • Whole bay leaves 2
  • Whole shahi jeera (cumin seeds) 1/2 teaspoon
  • Nutmeg powder 1/2 teaspoon
  • Mace powder 1/2 teaspoon
  • Cow milk 1.5 cup
  • Water 1.25 cup
  • Saffron 3/4 teaspoon
  • Onion sliced 1 large size
  • Oil to deep fry onion
  • Salt to taste
  • Sugar to taste
  • Raisins 20-25
  • Cashew nuts 12-15
  • For garnishing/serving
  • Tomato rose 1
  • Few homemade gobi pakora

How to make Zafrani Pulao

  1. Soak the saffron into the milk and keep aside.
  2. Wash the basmati rice, soak into water for 15 minutes and after that drain the excess water.
  3. Take a wok, heat oil and fry the onions till golden brown.
  4. Take pressure cooker and add ghee in it.
  5. Add whole cardamom, clove, bay leaf, cinnamon stick, shahi jeera, nutmeg and mace powder. Let them sputter.
  6. Add cashew nuts, raisins in it and saute it.
  7. Add soaked rice, stir it very gently for 1 or 2 minutes.
  8. Add 1.25 cup water and saffron milk.
  9. Add salt and sugar to taste.
  10. Add fried onion in it.
  11. Cover the pressure cooker and just wait for 1 whistle.
  12. After that switch off the flame and when steam is absorbed, open the pressure cooker.
  13. Serve it hot with any garnishing or as it is. I served it with gobi pakora and tomato rose.
My Tip: Basmati rice should not be soaked more than 15 minutes. If you want you can use few almonds also.

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