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Zafrani Pulao

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Zafrani Pulao Recipe
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet

Ingredients for Zafrani Pulao Recipe

  • Basmati rice 2 cups
  • Saffron (kesar) a pinch a pinch
  • Ghee 4 tablespoons
  • Cashewnuts 12
  • Almonds 20
  • Nutmeg powder 1/4 teaspoon
  • Green cardamom powder 1/2 teaspoon
  • Sugar 1/2 cup
  • Milk 1/4 cup
  • Raisins 25-30

Method

Step 1
Wash rice twice and soak in just enough water to cover it for half an hour. Drain. Heat ghee in a deep pan and gently fry almonds, cashewnuts and raisins.
Step 2
Drain and keep aside. When cool, slice almonds thinly and halve cashewnuts.
Step 3
In the same pan add rice and sauté gently for two to three minutes. Add nutmeg powder and green cardamom powder. Boil milk and sugar adding saffron.
Step 4
Add to rice with three and a half cups of hot water. Add raisins. Stir once. Cover and cook on low heat till done. Allow standing time of five minutes.
Step 5
Garnish with almonds and cashewnuts. Serve hot.
Nutrition Info
Calories : 2657 Kcal
Carbohydrates : 439.5 gm
Protein : 38.5 gm
Fat : 82.6 gm
Other : 0