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Photo of Zafraani Pulao ( Saffron pulav) by Runa Ganguly at BetterButter

Zafraani Pulao ( Saffron pulav)

Runa Ganguly
10 minutes
Prep Time
45 minutes
Cook Time
6 People
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ABOUT Zafraani Pulao ( Saffron pulav) RECIPE

The aromatic and rich in flavour Zafraani Pulao is always a must-have in festivities

Recipe Tags

  • Egg-free
  • Easy
  • Festive
  • Hyderabadi
  • Simmering
  • Pressure Cook
  • Blending
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 6

  1. Semi cooked fine Basmati rice 1 kg
  2. Green cardamom pods 8-10
  3. Butter 2 tablespoon
  4. Ghee 1 tablespoon
  5. Sliced almonds, cashews and raisins 25 grams
  6. Sugar 50 grams
  7. Plain milk 200 ml
  8. Cream50 grams
  9. A generous pinch of saffron strands
  10. Salt to taste


  1. Soak the saffron in about 100 ml of warm milk
  2. In a heavy bottom pan/Kadai, melt the butter first and then add the ghee and let them blend well for a few seconds on medium heat
  3. Now add the nuts and raisins and stir until they are tossed well in the ghee/light brown. Add the cardamom pods.
  4. Add the semi cooked rice and mix well
  5. Add the remaining milk and creme and mix well and let cook covered for about 5 minutes on Low heat
  6. Now add the sugar and salt and mix well
  7. Lastly add the warm saffron milk into the rice and cover and cook for another 5 minutes or till the rice is done
  8. Serve hot!

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