Savory Zafrani Pulao
Sharing with you today a recipe that has been a weeknight family favorite. This delicious aromatic rice is light on the palate but heavy on flavors. The saffron is the star of this recipe since it lends the color, flavor and the aroma to the dish. Traditionally, Zafrani Pulao is a delicacy made using rice, saffron, sugar and dry fruits. I, however, prefer the savory version. I have trimmed down the ingredients list to make the preparation easier and less time consuming. This lovely and easy recipe pairs well with any Indian curries and comes together in a jiffy. Give this recipe a try for your next weeknight dinner or a party for a crowd.
Kitchen Notes:
Depending on the quality of rice you have used, you can add less or more water.
INGREDIENTS
3 cups of Basmati Rice 6 cups of Warm Water ** ¼ cup Ghee 2 Tbsp Milk A Generous Pinch of Saffron ½ tsp Garlic paste ½ tsp Ginger paste 2 small sticks of Cinnamon 1-2 Bay Leaves 1 Black Cardamom 4-5 Cloves 5-6 Green Cardamoms 7-8 Whole Black Peppers Salt to taste ¼ cup Beresta/ fried onions for garnishing
METHOD
Wash and soak the rice for 30 minutes.
Heat the milk and the saffron threads. Set aside and let the saffron infuse the milk.
Heat the ghee in a heavy bottomed pot on a medium flame, and add the whole spices.
After a minute, add the sliced onion. Cook the onions until softened, and then add the ginger and garlic paste. Cook for a few minutes, making sure not to burn the spices.
Strain the rice and add it to the pot. Toss the rice gently with the ghee, onion and the spice mixture.
Cook the rice for a few minutes. Then add the water, salt and the saffron infused milk.
Reduce the flame to low. Cover the pot and cook the rice until all the water is absorbed. .
Once the rice is fully cooked, turn off the stove. Let the rice rest covered for at 8-10 minutes.
Fluff the rice gently with a fork, or else rice will break.
Serve the pulao garnished with fried onions/beresta .
** See kitchen notes.
