Zafrani Pulao – Saffron Scented Rice

  Watching the cute movie ‘ Cheeni Kum’ always triggers the need to taste some delicious Hyderabadi Cuisine. ‘Khas kar ke’  – Above all the Zafrani Pulao. The saffron scented rice can be served plain as part of a Vegetarian Feast or with Mutton Cooked in the ‘Dum’ method.

Zafrani Pulao – Saffron Scented Rice

Ingredients:

• 3 cups, long grained Basmati rice
• 1 large onion – half sliced very finely, remaining roughly chopped
• ½ tsp ginger, minced
• ½ tsp garlic minced
• ¼ tsp saffron
• 10 Tbsp Milk
• 8 cardamom pods, bruised
• ¼ cup Pure Ghee
• salt to taste – about 2 ½ tsp

Method:

• Rinse the Basmati well and then soak in cool water  for 1 hour.
• Strain the rice before cooking.
• Heat the milk and add the saffron to it. Set aside, allowing the saffron to color and enrich the milk.
• Heat ghee in a pot or small pan.
• Add the finely sliced onion (I use a mandoline slicer).
• Fry till light golden brown. Keep watching it. Drain on paper towels, reserving the ghee in the pan.
• Add this ghee to a larger pot and add the cardamom.
• When aromatic, add the remaining onions and saute just till softened – do not allow to turn golden.
• Gently toss the basmati, without breaking to coat with the ghee.
• Add the saffron milk and enough water to cover the rice by 1 cm / ½ inch
• Also add salt.  Bring to a boil on high.
• Lower heat once boiled and cook covered for about 10-15 minutes till the water is absorbed. You could do this in a rice cooker as well.
• As soon as the rice is cooked. Fluff up with a fork and remove from heat source. Garnish with the reserved crisp fried onion.
• Serve with Vegetarian or Mutton Side dishes.

Zafrani Pulao – Saffron Scented Rice

Try it and let us know – Zafrani Pulao – Saffron Scented Rice .