The famed Zafrani Pulao is a North Indian delicacy that is enjoyed throughout the country and also elsewhere. The Zafrani Pulao is a festive delight that basically belongs to the Nawabi culture of ancient India. It was considered as a delicacy then, and it is still a great dish to savor.
Generally, it is prepared on the occasion of marriages and regional festivities. Forget the calorie and give in to the taste of dry fruits, which forms an essential part of the delicacy. The famous Zafrani Pulao mixes rich ingredients of dry fruits like almonds, raisins and cashew nuts, wholesome spices, with milk and sugar to create a sweet dish of saffron rice.
How to make the delightful Zafrani Pulao?
The rich yellow color of the Zafrani Pulao comes from the precious Kashmiri saffron and also gives a wonderful aroma to the dish.
The ingredients are:
- 1 kg Long grained rice or basmati rice
- 1/2 cup of Sugar
- 4tsp of ghee
- Rich dry fruits like:
- 2 Onions
- 1.5tsp of ginger garlic paste
- Garam masala like cloves, cinnamon, cardamom and bay leaves are also required.
- To make the dish, you have to heat up the 1.5 tbsp of oil and add garam masala to it.
- Then add jeera, once the jeera starts spluttering, add the rich dry fruits of almonds, raisins and cashew nuts and sauté it.
- Lay one chopped onion and fry until it gets golden brown and then adds ginger and garlic paste.
- Add the biryani masala and salt to taste. Add water to cook the basmati rice, once it reaches a boiling point, simmer it.
- Add more of the long grained rice and cover it with a lid to cook.
- As the water gets absorbed, put in the saffron color that mixes already added with milk, and top it along with the pomegranate seeds.
- Add some butter and let it steam for 5 minutes. The exquisite Zafrani Pulao is now ready to be served and savored.
The rich exquisite Zafrani pulo
The Zafrani Pulao can be consumed with kormas and kebabs. The aroma of the saffron is rich, reminiscent of honey with grassy and hay like notes. It contributes to a luminous, yellow-orange coloring and is widely used in Iran, Arab, Central Asian, and Indian and Turkish cuisine.
While making the rice one has to keep in mind that the preparation is Nawabi and the rice strands should shine with the same grandeur. Saffron is the most precious and expensive spice in the world which is reminiscent of the rich yellow color and aroma it gives to the pulao.
Get the ingredients online and surprise everyone with the Nawabi Zafrani Pulao