Zafrani Pulao Video of Tarla Dalal

Zafrani Pulao Video of Tarla Dalal

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After having seen Mughlai food it is evident that saffron or kesar 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 flavouring. Paneer, cashewnuts and raisins make this preparation a rich delicacy that is easy to prepare and that can be cooked up in a jiffy.


Recipe Description for Zaffrani Pulao

Soaking time:  15 minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
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  1. Clean, wash and soak the rice for about 15 minutes. . Drain and keep aside.
  2. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
  3. 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.
  4. Heat the ghee in a deep non-stick pan, add the bayleaf, cardamom and cinnamon and sauté on a medium flame for few seconds.
  5. Add the rice and sauté on a medium flame for 1 to 2 minutes.
  6. 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.
  7. 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.
  8. Serve hot garnished with cashewnuts.

See step by step images of Zaffrani Pulao Recipe

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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