Infused with the rich aroma of saffron and garnished with raisins, cashew nuts and almonds, Zafrani Pulao is perfect for special occasions. Saffron is known for its antioxidant properties, which can help combat oxidative stress in the body. It has also been linked to improved mood and may help alleviate symptoms of depression and anxiety. When garnished with nuts like almonds and cashews, Zafrani Pulao gains additional nutrients such as healthy fats, protein, vitamins, and minerals.
Ingredients:
- 1 cup basmati rice
- 2 cups water
- ½ cup milk
- 10-12 strands of saffron
- 2 tbsp ghee (or oil for a vegan option)
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- Salt, to taste
- 1 tbsp sugar (optional, adjust to taste)
- 2-3 tbsp chopped nuts (cashews, almonds) and raisins for garnish
Method:
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes. Drain and set aside.
- In a small bowl, soak the saffron strands in warm milk for about 15 minutes. This will help release the colour and flavour of the saffron.
- In a heavy-bottomed pot, heat ghee over medium heat. Add the chopped nuts and fry until golden brown. Remove and keep aside on a kitchen towel. Add the raisins in the same ghee and once they plump up, remove and keep with the nuts.
- In the same ghee, add the bay leaf, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
- Add the drained rice to the pot and sauté gently for 2-3 minutes to toast the rice slightly.
- Add the salt and stir for a minute and then transfer to a rice cooker with the two cups of water.
- Cook until the rice is done. Switch off the rice cooker and let it sit for 20 minutes. After 20 minutes, open the rice cooker, and drizzle in the saffron milk, add the sugar if using and fluff the rice with a fork. Be gentle so as to keep the grains separate. Add in the fried nuts and raisins.
- If using the stovetop, after adding the salt, pour in 2 cups of water and bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes or until the rice is cooked and all the water is absorbed.
- After the rice is cooked, gently fluff it with a fork. Drizzle the saffron-infused milk over the rice and add sugar if using. Mix gently to combine without breaking the grains. Add in the fried nuts and raisins and sprinkle over the pulao.
- Serve hot as a standalone dish or with your favourite curry or raita.
