Zafrani Pulao/ Saffron Rice/ Hyderabadi Zafrani Pulao

Recipe by Cook's Hideout

Zafrani is nothing but Saffron and this pulao uses a good amount of saffron giving it a beautiful color, fragrance and flavor. Use the best saffron you can find and this dish is sure to be a crowd pleaser. I served the pulao with Shahi Arvi, another rich and delicious Mughlai dish.

Ingredients

• 1 cups basmati rice
• 1 onion (- medium, thinly sliced)
• 1 tsp Ginger-garlic (paste)
• Ritz Cracker
• 2 chilies (Green - slit)
• Ritz Cracker
• 1 tbsp butter (- cut into pats)
• 3 cloves
• 3 cardamom (Green)
• 1 bay leaf
• 1 cinnamon (" stick)
• 1 tsp Ritz Cracker (Shahjeera)
• 2 - 3 tbsps Dry fruits ((cashews, almonds, raisins))
• to taste Salt

Method

1. Wash, rinse and soak basmati rice in cold water for at least 30 minutes.
2. Roast the saffron in a small pan for 15-30 seconds. Then using a pestle or a spoon powder saffron. Add warm milk to it and set it aside until ready to use.
3. Heat 1tbsp oil in a large saute pan and roast the nuts and raisins until golden, remove into a small bowl. In the same pan heat 2tbsp oil; add the whole garam masala (cloves through shahjeera from the list) and cook for 30-60 seconds or until it starts to smell fragrant.
4. Add the onions and green chilies and cook until onions turn translucent, about 3-4 minutes.
5. Add the ginger-garlic paste and cook for another minute.
6. Next add 2cups of water and the nuts, mix well; bring the mixture to a simmer and add the drained rice. Cover and cook on high heat until almost all of the water is absorbed.
7. Now lower the heat and stir in the saffron milk; very gently mix it into the rice. Arrange the pats of butter over the rice. Cover and cook on very low heat for 5-7 minutes.
8. If you feel that the water is not enough to cook the rice, then sprinkle some water on the top and cook covered until done.

View the recipe instructions at Cook's Hideout