Zafrani Pulao

Zafrani Pulao Recipe
  • Lunch
  • Servings
  • 1Spicy
  • 20 minutesCook Time
  • Cuisine : Andhra Pradesh
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Zafrani Pulao is a mix of rich ingredients - Basmati rice cooked in a sweet and rich blend of spices and nuts.


Ingredients

  • Onion – 1-1/2, medium sized, finely chopped
  • Green Cardamom – 3-4
  • Cinnamon Sticks – 1-2
  • Bay Leaf – 1
  • Cloves – 5-6
  • Cumin Seeds – 1 teaspoon
  • Saffron Strands – 1/2 teaspoon
  • Basmati Rice – 2 cups, soaked in water for 15-20 minutes
  • Yogurt – 1 tablespoon
  • Ginger-Garlic Paste – 2 teaspoons
  • Red Chilli Powder – 2 teaspoons
  • Biryani Masala/Pulao Masala – 2 teaspoons
  • Garam Masala Powder – 1 teaspoon
  • Mint Leaves – 5-6
  • Coriander Leaves – 1 tablespoon, finely chopped
  • Cashews – 10-12, roughly chopped
  • Raisins – 5-6, roughly chopped
  • Ghee/Oil – 2 tablespoons
  • Milk – 4 tablespoons
  • Pomegranate Seeds – 2 tablespoons
  • Salt to taste
  • Water as needed

 

Step By Step Method

  • Step 1

    Use soaked rice –

    1. Soak some good quality of basmati rice in water after washing it thoroughly.
    2. You will need to soak it for at least 15 minutes.
    3. It helps to get perfect texture when cooked.

    Step 2

    Dissolve saffron in milk –

    1. Get warm milk in a small bowl and put saffron strands in it. Keep this bowl aside and let the strands dissolve in milk.
    2.  Heat some ghee or oil in Prestige Clip-On cookware on medium flame. Add the cumin seeds, green cardamom, cinnamon sticks, bay leaf and cloves in it and fry till you get mild aroma.

    Step 3

    Add the ginger-garlic paste and saute till the raw smell goes away.

    Step 4

    Add the finely chopped onions and salt in it.

    Step 4

    When onions turn slightly brown, add the red chilli powder, Pulao masala, yogurt, cashew nuts and almonds.

    Step 5

    Let it cook for few minutes. Wait for some time so that the oil starts leaving the edges.

    Step 6

    Add the garam masala powder and raisins into it. Mix it well and add the soaked basmati rice in your gravy base. Mix again gently.

    Step 7

    Pour enough water in the prestige clip on for pressure cooking process. Increase the flame and cook rice for 3/4 whistles.

    Step 8

    After 6-7 minutes of taking rice cooker off the flame, open its lid carefully. Sprinkle warm saffron milk and spread the coriander leaves, mint leaves and pomegranate seeds on top of rice.

    Step 8

    Put the lid on again and keep aside. Let steam do its magic.

     

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