Zafrani Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Who doesn’t love Zafrani Pulao? The famous vegetarian Awadhi fragrant rice is a mildly sweet delicacy prepared with nuts and saffron and is an absolute delight!

To make Zafrani Pulao, the first step is to wash and soak the basmati rice for a quarter of an hour and then drain it. After heating ghee in a large pan, add spices such as cardamoms, whole cloves, and a halved cinnamon, and allow them to splutter before adding the rice and stirring it gently for 30 seconds. Add hot water and cover the rice till it’s about half done before adding milk to it so that each grain isn’t mushy, but separate. Rub and dissolve the saffron into hot milk next, before adding cashews, 3-4 almonds, raisins, and sugar to the half-cooked rice. Cover this mixture securely and allow the rice to cook completely and properly.

Stir the mixture gently, allowing all the extra moisture to escape from it, leaving a properly cooked, yet non-mushy mixture behind. Garnish this delicacy with the remaining cashews and almonds and serve hot with raita!

Take a look at more One Pot Meal Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 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

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