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.
Zaffrani Pulao recipe - How to make Zaffrani Pulao
Soaking time: 15 minutes Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
- 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.
Zafrani Pulao Video of Tarla Dalal
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 |
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Edited after original posting.
Saffron rice cooked to perfection with paneer, cashew-nuts and raisins.