Ingredients

• 1.5 cup - basmati rice
• 1 tbsp - curd
• 1 tbsp - milk
• 1/2 cup - broken mixed nuts (almonds, pistachios, cashews, pine nuts)
• 1 tbsp - melon seeds skinned
• 1 tbsp - small raisins
• 2 to 3 - whole cloves
• 1-inch piece - cinnamon
• 2 - large black cardamoms
• 1 - bay leaf
• 1 - star anise
• 3 to 4 - whole peppercorns
• 2 - whole red chillies
• 1/2 tsp - garam masala powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - saffron strands, crushed with hand
• 2 tbsp - ghee
• 1 tbsp - butter
• salt to taste
• lemon juice to taste

How to Make Navroj Saffron Pulao

• Wash and soak basmati rice in water for 30 mins. Rub saffron in a tbsp of hot milk and keep aside till required.
• Put plenty of salted water to boil and add rice.
• Cook till done (ensure the grain remains slightly firm and does not turn mushy).
• Add raisins before taking off the fire.
• Drain in colander and spread out in a large plate.
• Put ghee in a heavy pan, heat and add nuts.
• Fry on low flame till crisp and golden. Drain and sprinkle onto cooled rice.
• Add all the spices and fry on low flame till aroma exudes.
• Add all masala powders, salt, saffron and 1 tbsp curd.
• Stir-fry for a minute and take off fire.
• Pour mixture on to rice and mix well with your hands.
• Transfer to a casserole and dot on top with butter.
• Sprinkle 1/4 cup milk all over the rice.
• Cover loosely with foil or lid.
• Bake at 200 degree C in pre-heated oven for 15 mins.
• Garnish with grated paneer, coriander, etc. as desired.