Zafrani Pulao Video of Tarla Dalal Video by Tarla Dalal
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Zaffrani Pulao Recipe (Zafrani Mughlai Pulao) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
14 Mins
Total Time
24 Mins
Makes
4.00 servings
Ingredients
Main Ingredients
1 1/4 cups long grain rice (basmati chawal)
1/4 tsp saffron (kesar) strands
2 tsp warm milk
1 1/2 tbsp oil
1 cup paneer (cottage cheese) cubes
1 tbsp ghee
3 to 4 cinnamon (dalchini) sticks
salt to taste
1/4 cup raisins (kismis)
For The Garnish
2 tbsp fried cashew nut (kaju)
Method
- Clean, wash and soak the rice for about 15 minutes. . Drain and keep aside.
- Combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the paneer cubes and sauté on a medium flame for 2 minutes, while stirring occasionally or till they turn light brown in colour. Keep aside to cool.
- Heat the ghee in a deep non-stick pan, add the bayleaf, cardamom and cinnamon and sauté on a medium flame for few seconds.
- Add the rice and sauté on a medium flame for 1 to 2 minutes.
- Add 2½ cups of hot water and salt, mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Add the raisins, paneer and saffron-milk mixture, mix well and cover and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot garnished with cashewnuts.
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