Zaffrani Pulao
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 47874 times
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 Pulao 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.
Method- 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.
Zafrani Pulao Video of Tarla Dalal
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Accompaniments
Nutrient values per serving
Energy | 401 cal |
Protein | 8.8 g |
Carbohydrates | 51.9 g |
Fiber | 2.3 g |
Fat | 17.5 g |
Cholesterol | 0 mg |
Vitamin A | 214.7 mcg |
Vitamin B1 | -0.3 mg |
Vitamin B2 | -0.3 mg |
Vitamin B3 | 0.7 mg |
Vitamin C | 1.2 mg |
Folic Acid | 4.4 mcg |
Calcium | 191.5 mg |
Iron | 1.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 0.5 mg |
Potassium | 2.2 mg |
Zinc | 0.7 mg |
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