You are here: Home > Videos > Cuisine Recipes > Zafrani Pulao Video of Tarla Dalal Zafrani Pulao Video of Tarla Dalal Viewed 8513 times 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 chawal 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. Tweet Recipe Description for Zaffrani Pulao Soaking time: 15 minutesPreparation Time: 10 minsCooking Time: 14 mins Makes 4 servings Show me for servings Ingredients 1 1/4 cups long-grained rice (basmati)1/4 tsp saffron (kesar) strands2 tsp warm milk1 1/2 tbsp oil1 cup paneer (cottage cheese) cubes1 tbsp ghee1 bayleaf (tejpatta)4 cardamoms3 to 4 cinnamon (dalchini) sticks salt to taste1/4 cup raisins (kismis)For The Garnish2 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. See step by step images of Zaffrani Pulao recipe RECIPE SOURCE : Mughlai Khana