Zafrani pilaf is a Hyderabadi special prepared with basmati rice and saffron. Saffron is soaked in warm milk to release all the color and flavor. Rice is soaked for sometime and fried in ghee. It is then cooked along with sugar and saffron milk till soft and fluffy.
Makes: around 2 Servings of Zafrani Pulao.
Basmati Rice 1 Cup
Raisins 10 – 15
Cardamom Powder 1/4 tsp
Milk 1/4 Cup
Sugar 1/4 Cup
Saffron a very big Pinch
Ghee 1 tbsp
Method of preparation:
Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Soak almonds in warm water for sometime and peel off the skin.
Soak saffron in warm milk and keep aside.
Heat ghee in a pan, add cashews and fry for sometime.
Add raisins and fry for few more seconds.
Then, add rice and fry for a minute.
Stir in saffron milk, sugar and green cardamom powder.
Cook for couple of minutes till all the sugar melts, add almonds and 1 1/2 cups of water.
Cover and cook till all the water is absorbed.
Fluff the rice and serve zafrani pulao with gravy curry of your choice.
Notes: Make sure to get the rice right.
Suggestions: If the rice is not cooked properly, add few splashes of water to the rice and cook covered on low flame till done.
Variations: You can also add yellow food coloring for more vibrant color. Variations include adding ground spices to the rice while its cooking.
Other Names: Zafrani Pulao, Zafrani Pilaf, Zafrani Pulav.