Zafraani Pulao

Ingredients

• 2 cups long-grain Basmati rice, soaked • 1 tsp saffron • 2 tbsp milk • 1 tsp rose water • 1 tsp kewra water • 4 tbsp ghee • 3 green cardamoms • 3 cloves • 2 cinnamon sticks • 1 bay leaf • 1 tsp cumin seeds • 1 tbsp almond • 1 tbsp cashewnut • 1 tbsp rasins • 3/4 cup onion, sliced • 1 tsp ginger-garlic paste • 5 tbsp curd

• 1 tsp biryani masala • 1/4 tsp turmeric • 3 cup water • 2 tbsp mint leaves • 2 tbsp coriander leaves • 3 tbsp dried rose petals • 3 tbsp fried onion • 2 tbsp coriander leaves (garnish) • salt to taste             

Method

Toast saffron over low heat in a small pan. Crush into a powder and add to it a few drops of rose water, kewra water and milk.

In a heavy-bottom pan, heat 1 tbsp of ghee in a pan, add jeera, whole garam masala spices (bay leaf, cloves, cardamom, cinnamon), dry fruits (cashew nut, almonds, raisins) and sauté it. Let the whole spices get aromatic and the dry fruit turn golden brown.

Then add sliced onions, ginger-garlic paste. Sauté till the raw smell is gone and onions are golden brown.

Add curd, 1 tsp biryani masala and turmeric. Sauté 2-3 minutes.

Add little less than 3 cups of water and boil. When the water starts boiling, add soaked, drained rice, salt and chopped herbs. Give it a gentle mix. Cover and cook.

When water is almost absorbed, add saffron milk, fried onion, pomegranate seeds and remaining ghee. Cover and simmer until done.

Once cooked, fluff up the rice very gently using a fork. Take care not to make it mushy.

Serve the Zafraani Pulao and garnish with fried onions, rose petals and chopped coriander leaves.

Ingredients

• 2 cups long-grain Basmati rice, soaked • 1 tsp saffron • 2 tbsp milk • 1 tsp rose water • 1 tsp kewra water • 4 tbsp ghee • 3 green cardamoms • 3 cloves • 2 cinnamon sticks • 1 bay leaf • 1 tsp cumin seeds • 1 tbsp almond • 1 tbsp cashewnut • 1 tbsp rasins • 3/4 cup onion, sliced • 1 tsp ginger-garlic paste • 5 tbsp curd

• 1 tsp biryani masala • 1/4 tsp turmeric • 3 cup water • 2 tbsp mint leaves • 2 tbsp coriander leaves • 3 tbsp dried rose petals • 3 tbsp fried onion • 2 tbsp coriander leaves (garnish) • salt to taste             

Method

Toast saffron over low heat in a small pan. Crush into a powder and add to it a few drops of rose water, kewra water and milk.

In a heavy-bottom pan, heat 1 tbsp of ghee in a pan, add jeera, whole garam masala spices (bay leaf, cloves, cardamom, cinnamon), dry fruits (cashew nut, almonds, raisins) and sauté it. Let the whole spices get aromatic and the dry fruit turn golden brown.

Then add sliced onions, ginger-garlic paste. Sauté till the raw smell is gone and onions are golden brown.

Add curd, 1 tsp biryani masala and turmeric. Sauté 2-3 minutes.

Add little less than 3 cups of water and boil. When the water starts boiling, add soaked, drained rice, salt and chopped herbs. Give it a gentle mix. Cover and cook.

When water is almost absorbed, add saffron milk, fried onion, pomegranate seeds and remaining ghee. Cover and simmer until done.

Once cooked, fluff up the rice very gently using a fork. Take care not to make it mushy.

Serve the Zafraani Pulao and garnish with fried onions, rose petals and chopped coriander leaves.