Preparation

Step 1: Preparing the Saffron Milk

To get started with our Zafrani Kesar Pulao, begin by soaking the saffron strands in milk. Warm the milk slightly and add the saffron, allowing it to steep while you prepare the other ingredients. This will infuse the milk with both the vibrant color and distinctive aroma of the saffron.

Step 2: Preparing the Rice

Rinse the basmati rice under running water until the water runs clear. This helps to remove excess starch and keeps the rice grains separate after cooking. Soak the rice in water for about 30 minutes.

Step 3: Preparing the Garnish

In a small pan, melt some ghee over medium heat and lightly toast the cashews and almonds until golden. Add the raisins and sauté until they puff up. Remove from the heat and set aside. This will serve as the garnish for the pulao.

Cooking Process

Step 1: Sautéing the Spices

In a large, heavy-bottomed pot, heat the remaining ghee over medium heat. Add the cloves, cinnamon, cardamom, and bay leaf. Sauté the spices until they release their aroma, taking care not to burn them.

Step 2: Cooking the Onions

Add onion slices to the pot and cook until they turn a deep golden brown. This step is crucial for developing the depth of flavor in the pulao.

Step 3: Adding Rice and Saffron Milk

Drain the soaked rice and add it to the pot, stirring gently to coat with the ghee and spices. Add water and salt to taste, then pour in the saffron-infused milk. Stir to combine.

Step 4: Cooking the Pulao

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently. The cooking timer for this step should be set to approximately 15-20 minutes.

Step 5: Final Touches

Once the