Zafrani Pulao

Name: Zafrani Pulao
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 4-5 cup water; 1/4 cup milk; 2 pinch saffrons; 2 tsp grated coconut; 4 tsp ghee; 1 cup sugar; 1/4 tsp salt; 2 Green cardamoms; 1 black cardamom; 1 star anise; 1 inch cinnamon; 2 cloves; 1/2-1 tsp rose water; 1 pinch yellow colour; 10-12 cashew nuts; 1 tsp raisins; 1 tsp chopped pistachios for garnishing

Bobly Rath @cook_241086

#MMC2019
Zafrani pulao is a sweet pulao recipe of Nawabi cuisine with some flavourful spices. Every bite of it feels you the royal taste and also feels you like festive. This pulao is very easy to make and prepared within few minutes.

Bobly Rath @cook_241086

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Ingredients

20-25 minutes

2-3 servings

1 cupbasmati rice
4-5 cupwater
1/4 cupmilk
2 pinchsaffrons
2 tspgrated coconut
4 tspghee
1 cupsugar
1/4 tspsalt
2Green cardamoms
1black cardamom
1star anise
1 inchcinnamon
2cloves
1/2-1 tsprose water
1 pinchyellow colour
10-12cashew nuts
1 tspraisins
1 tspchopped pistachios for garnishing

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Steps

20-25 minutes

1

Wash the rice and cook them with the water.
2

In the meantime soak the saffron with milk and pinch of yellow colour for sometimes.
3

When the rice is cooked 70-80% then strain all the water from it and mix 1 tsp of ghee in it and don't cover it.
4

Heat a pan and put the remaining ghee in it and then fry all the dry fruits except the pistachios till golden brown and keep them aside.
5

Then add all the whole spices in it and saute it for 20 second till a nice aroma comes from it.
6

Then add the grated coconut and saffron milk in it and then add the rice in it and also add the salt, sugar, rose water and mix it well and cover it for 10 minutes.
7

Now your royal delicious Zafrani pulao is ready.
8

Mix half of the dry fruits in it and switch off the flame.
9

Serve hot by garnishing some chopped pistachios and the remaining half of the fried dry fruits in it with any types of raita.

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Bobly Rath @cook_241086

on July 30, 2019 18:28

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.