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Zafrani Pulao

Jul-06-2017
Sangeeta Basak
15 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Zafrani Pulao RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Mughlai
  • Pressure Cook
  • Main Dish
  • Egg Free

Ingredients Serving: 2

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

Instructions

  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.

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