Zafrani Pulao Video of Tarla Dalal

Viewed 8625 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.

Recipe Description for Zaffrani Pulao

Soaking time: 15 minutes
Preparation Time: 10 mins
Cooking Time: 14 mins
Makes 4 servings
Show me for servings

Ingredients

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.