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
- 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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