by Tarla Dalal
This recipe has been viewed 2336 times
After having seen Mughlai food it is evident that saffron or kesari is a much-loved ingredient that can be used in a number of dishes. Zaffrani chawal or saffron rice is simply rice prepared with saffron flavoring. Paneer, Cashewnuts and raisins make this preparation a rich delicacy that is easy to prepare and that can be cooked up in a jiffy.
- Clean, wash and soak the rice for about 15 minutes. Drain and keep aside.
- Combine the saffron with 2 tsp of warm water in a bowl and keep aside.
- Heat the oil in a kadhai, add the cashewnuts and deep-fry till they are golden brown. Drain on an absorbent paper and keep aside.
- In the same oil deep-fry the paneer pieces till golden brown. Drain on an absorbent paper and keep aside.
- Heat the ghee in a deep pan and add the bayleaf, cardamoms and cinnamon.
- When the spices crackle, add the rice and mix well.
- Add 2½ cups of hot water and salt and bring to boil.
- Add the raisins and mix well.
- Cover with a lid and cook on a low flame till the rice is nearly cooked.
- Add the paneer and mix well.
- When the rice is completely cooked, add the saffron mixture and lightly toss the rice so that some rice is left white.
- Serve hot garnished with cashewnuts.
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