Navroj Saffron Pulao

Recipe by
Total Time:
60-75 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

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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.

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