Zafrani Pulao is a part of Mughlai cuisine. Make sure to use the best quality Basmati rice with long grains for good taste and fragrance.
Ingredients:
2 cups Basmati Rice, soaked for 1/2 an hour
1/2 tsp shahi jeera
3 green cardamom
4 cloves
1 medium sized Cinnamon Stick
1 Bay Leaf
1/2 tsp Garam Masala
1/4 cup Dry fruits ( cashew nuts, raisins)
2 Tbsp Desi ghee
Pinch of Saffron soaked in 2-3 Tbsp Milk
About 1.5 cup water
1 Onion finely chopped and golden Fried
Salt to taste
Few Mint Leaves
Procedure:
In a Large Pot/Kadai add Desi ghee, add Shahi jeera, let it splutter,now add cardamom, cloves, cinnamon, bay leaf , rice, dry fruits, salt and water. Bring it to boil, give it a gentle stir once or twice. Now once the rice looks half cooked pour saffron milk. Cover the lid and let it simmer until done.
Each rice grain should be separate, take it out in the serving dish and garnish with mint leaves and golden fried onions.
Ingredients:
2 cups Basmati Rice, soaked for 1/2 an hour
1/2 tsp shahi jeera
3 green cardamom
4 cloves
1 medium sized Cinnamon Stick
1 Bay Leaf
1/2 tsp Garam Masala
1/4 cup Dry fruits ( cashew nuts, raisins)
2 Tbsp Desi ghee
Pinch of Saffron soaked in 2-3 Tbsp Milk
About 1.5 cup water
1 Onion finely chopped and golden Fried
Salt to taste
Few Mint Leaves
Procedure:
In a Large Pot/Kadai add Desi ghee, add Shahi jeera, let it splutter,now add cardamom, cloves, cinnamon, bay leaf , rice, dry fruits, salt and water. Bring it to boil, give it a gentle stir once or twice. Now once the rice looks half cooked pour saffron milk. Cover the lid and let it simmer until done.
Each rice grain should be separate, take it out in the serving dish and garnish with mint leaves and golden fried onions.
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