Name: Hyderabadi Zafrani Pulao recipe by Sujata Limbu at BetterButter
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 3
Ingredients: 500 gms Basmati Rice; 2 small sized onions, cut into slices; 2/3 cup or 160 ml of milk; 1 litre water; 2-3 tbsp Ghee; 1 bay leaf; 2 Cardamoms; 2 cloves; 1/2" cinnamon stick; 1 tsp cumin seeds; Few saffron strands; 1/2" piece of ginger, crushed; 3 garlic cloves, crushed; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1/4 cup almonds; 1/4 cup raisins; 2 tbsp yogurt; salt as per taste

ABOUT Hyderabadi Zafrani Pulao RECIPE

A delicious and must try recipe for all pulao lovers.

Ingredients Serving: 3

500 gms Basmati Rice
2 small sized onions, cut into slices
2/3 cup or 160 ml of milk
1 litre water
2-3 tbsp Ghee
1 bay leaf
2 Cardamoms
2 cloves
1/2" cinnamon stick
1 tsp cumin seeds
Few saffron strands
1/2" piece of ginger, crushed
3 garlic cloves, crushed
1/2 tsp turmeric powder
1 tsp red chilli powder
1/4 cup almonds
1/4 cup raisins
2 tbsp yogurt
salt as per taste

Instructions

Soak the rice for 30-40 minutes. Also soak the saffron strands in a little milk for 1-2 minutes.
Heat the ghee in a pan/kadhai, add the cumin seeds and saute it. Next add the sliced onions along with the turmeric, red chilli powder, ginger- garlic and spices to stir fry.
Once the onions are golden brown in colour, add in the rice, almonds, raisins and fry it.
After a minute, put in the milk and curd. Let it cook for another 3-4 minutes.
Now pour in the water and stir it well together.
Lastly add salt as per taste and put in the saffron-milk mixture. Stir it well.
Cover this with a lid, then lower the flame and let it simmer and cook for 20-22 minutes.
Serve it warm for best taste.

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