Zafrani Kesar Pulao
Zafrani Kesar Pulao, often referred to simply as Saffron Rice, is a fragrant and flavorful dish that epitomizes the rich culinary traditions of India. Known for its luxurious aroma and vibrant color, this dish has been a part of Indian festive meals for centuries. Originating from the Mughal kitchens, Zafrani Kesar Pulao was a highly prized dish, reserved for royal banquets and special occasions.
Combining basmati rice with the exotic flavor and bright hue of saffron, this recipe includes a mixture of aromatic spices and dried fruits, giving it a distinct and unforgettable taste.
Ingredients
- Basmati rice - 2 cups
- Saffron strands - 1/2 teaspoon
- Milk - 1/4 cup
- Ghee - 3 tablespoons
- Onion - 1 large, thinly sliced
- Cloves - 4
- Cinnamon - 1-inch stick
- Cardamom - 3 pods
- Bay leaf - 1
- Cashews - 10-12
- Almonds - 10-12, blanched and slivered
- Raisins - 2 tablespoons
- Salt - to taste
- Water - 4 cups
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 rice is cooked and has absorbed all the water, remove from heat. Allow it to rest for 5 minutes, then fluff with a fork.
Serving Suggestions
Transfer the Zafrani Kesar Pulao to a serving dish and sprinkle with the toasted cashews, almonds, and raisins for a sumptuous presentation. Pair it with a rich curry or enjoy it on its own as the centerpiece of your meal. The aromatic saffron and blend of spices make it a celebration-worthy dish.