Saturday, February 20, 2010

*Zafrani Pulav...........

Here is another main dish that I made for diwali party--> Zafrani pulav.It is also known as saffron rice.Initially I thought of making plain rice but got some extra time and though of making this elegant looking aromatic saffron rice. It is festive delicacy of north India. Zafrani Pulav basically belongs to the Nawabi delicacies of India.


2 cup Basmati Rice (long, grained,I used India gate basmati rice)
1 tsp biryani masala
1/2 tsp shahi zeera
4 tsp butter/ghee
15 Chopped Cashew nuts

10 Chopped almonds

20 raisins
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
3/4 cup yogurt
1 tsp ginger garlic paste

1 Chopped onion
1/2 cup pomegranate seeds ripe

1 pinch Saffron
1/4 cup milk for safron

1tsp salt/as per taste


1.Wash rice and soak in just enough water to cover it for half an hour. Drain excess water.
2.To get a wonderful saffron colour:warm up the saffron strands on a spoon on stove top for few seconds, then crush them and add to warm milk ,mix well.Keep it aside.
3.In a pan heat oil , add cumin,fry dry fruits(except the raisins )
4.Once the dry fruits are golden brown ,add onions ,sprinkle some salt and raisins ,saute for few min.

5.Add ginger garlic paste when it leaves good smell then add chopped coriander,mint leaves,yogurt and biryani masala,cook for 2 minutes.
6.Add water to the pan (for each cup of rice add 1.5 cup of water)and when water starts boiling add rice, mix once(don't mix rice often this way the rice will remain whole) and cook covered till the water is almost absorbed and small holes appear on top.Then slow down the flames.
7.Now it is time to add saffron milk mix and pomegranate seeds to add nice colour and aroma to the pulav.Also add little butter cubes on top.
8. Let it steam for another 5 min in low flame and keep it covered for next 5 minutes with the gas switched off.
serve with curries like paneer pasanda which I will post some other time.

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