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Zafrani Pulao Recipe

Zafrani Pulao is a popular Indian Main
Author :
 
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 2 cups - basmati Rice
  • 2 cups - Sugar
  • 1.5 cup - Milk
  • 2.5 cups - hot water
  • 3 tbsp - cashews, halved and fried
  • 4 - cardamoms, whole
  • 4 - cloves, whole
  • 1 inch piece - cinnamon, halved
  • 1/4 cup - Raisins
  • 2 tbsp - blanched almonds, slivered
  • 1/2 tsp - Saffron strands
  • 1 tbsp - hot Milk
  • 2 tbsp - Ghee
  • How to Make Zafrani Pulao:

    1. Wash and soak basmati rice for 15 minutes.
    2. Drain rice in a colander, keep aside.
    3. Heat ghee in a large heavy or non-stick pan.
    4. Add whole spices, allow it to splutter.
    5. Add rice, stir very gently for half a minute.
    6. Add hot water.
    7. Cover, and cook till the rice is half done.
    8. Add milk to it.
    9. Each grain should be separate, but not mushy.
    10. Dissolve saffron in hot milk, rubbing into it.
    11. Add sugar, raisins, 3/4 almonds, cashews and saffron to rice.
    12. Cover securely and cook till the rice is properly cooked.
    13. Stir gently, and allow the extra moisture to evaporate.
    14. Garnish with remaining almonds and cashews, and serve warm.





     

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