Zafrani Pulao is part of Awadhi cuisine. Basmati rice is cooked with Saffron, Clarified Butter, and Nuts. The aroma that arises from this dish is heady and the taste is delicious.
Time Required: 30 Minutes
2 Cups Basmathi Rice
2 Onions, Sliced
½ Cup Mixed Nuts (Almonds, Cashew nuts, Pistachio, and Walnuts)
10 – 12 strands of Saffron dissolved in ¾ cup Milk
4 tbsp Ghee / Clarified Butter
Few Pudina / Mint leaves for garnishing
Salt to taste
Heat 3 tbsp Ghee / Clarified Butter in a pan and add Rice, Saffron Milk, 3 Cups water, Salt and close the pan. Cook until the Rice is soft.
In another pan heat 1 tbsp Ghee and add Onions and sauté until they turn a light brown. Remove the Onions on a kitchen towel. Fry the Nuts in the remaining Ghee until they turn pink.
Add Onions and Nuts to the Rice and gently mix.
Remove to a serving dish and garnish with Pudina leaves.
Serve hot with your choice of Raitha and Dal / Curry.
Is a part of the recipe missing? Zafrani pulao also needs spices such as ginger , garlic , cinnamon, cardomom , elaichi etc and sour curd . Without spices there is no pulao! I do not blog about food but I am a south Indian cook. You should perhaps check with other resources and update the recipe.
But I do acknowledge cooking basmati rice this way was a huge hit amongst my american friends as they mostly prefer bland food!
Thank you Aruna for your feedback.
This pulao is known as Zafrani pulao as it is prepared using only Saffron. Saffron is also a spice. If other spices you mentioned are added, then they take over the flavor of Saffron and you will be left with rice looking Saffron but tasting different.
For Indians you can serve with a spicy gravy side dish.