Zaffrani Pulao
by Tarla Dalal

After having seen Mughlai food it is evident that saffron or kesar is a much-loved ingredient that can be used in a number of dishes.

Zaffrani Pulao or saffron rice is simply rice prepared with saffron flavouring. Paneer, cashewnuts and raisins make this preparation a rich delicacy that is easy to prepare and that can be cooked up in a jiffy.

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Zaffrani Pulao recipe - How to make Zaffrani Pulao

1 1/4 cups long-grained rice (basmati)
1/4 tsp saffron (kesar) strands
2 tsp warm milk
1 1/2 tbsp oil
1 cup paneer (cottage cheese) cubes
1 tbsp ghee
1 bayleaf (tejpatta)
4 cardamoms
3 to 4 cinnamon (dalchini) sticks
salt to taste
1/4 cup raisins (kismis)

For The Garnish
2 tbsp fried cashewnut halves

Method

Clean, wash and soak the rice for about 15 minutes. . Drain and keep aside.
Combine the saffron and warm milk in a small bowl, mix well and keep aside.
Heat the oil in a broad non-stick pan, add the paneer cubes and sauté on a medium flame for 2 minutes, while stirring occasionally or till they turn light brown in colour. Keep aside to cool.
Heat the ghee in a deep non-stick pan, add the bayleaf, cardamom and cinnamon and sauté on a medium flame for few seconds.
Add the rice and sauté on a medium flame for 1 to 2 minutes.
Add 2½ cups of hot water and salt, mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Add the raisins, paneer and saffron-milk mixture, mix well and cover and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot garnished with cashewnuts.

Nutrient values per serving

Energy	401 cal
Protein	8.8 g
Carbohydrates	51.9 g
Fiber	2.3 g
Fat	17.5 g
Cholesterol	0 mg
Vitamin A	214.7 mcg
Vitamin B1	-0.3 mg
Vitamin B2	-0.3 mg
Vitamin B3	0.7 mg
Vitamin C	1.2 mg
Folic Acid	4.4 mcg
Calcium	191.5 mg
Iron	1.1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	0.5 mg
Potassium	2.2 mg
Zinc	0.7 mg