Hyderabadi Zafrani Pulao is a sweet saffron pulao made with rich ingredients like Saffron, nuts, milk and mild spices. Zafrani means saffron which is the main ingredient to prepare this dish so good amount of saffron is used here. This rich and exotic dish is made and served especially during festivals. Tastes very nice with rich gravy curries specially Mughlai curries. I have added almonds, cashew nuts and raisins to this dish, you can go ahead and add walnuts, Pistachio, Chironji or any of your favorite nuts. I have followed Vah chef recipe with few variations.
So this rich, classy and flavorful recipe goes to day 15 of Mega Marathon theme " Biryani / Pulao / Kichidi with grains".
Ingredients:
So this rich, classy and flavorful recipe goes to day 15 of Mega Marathon theme " Biryani / Pulao / Kichidi with grains".
Ingredients:
Basmathi Rice 1 cups
Small onion or shallot 1 sliced
Small onion or shallot 1 sliced
Saffron strands 1/4 spoon
Milk 1 /2 cup
Water 1/12 cup
Water 1/12 cup
Sugar 1 tbsp ( optional )
Cashew nuts 5
Almonds 5
Raisins 10
Bay leaf 1
Shahi Jeera 1/2 spoon
Cinnamon 1 inch stick 1
Star Anise 1
Cardamom 1
Cloves 2
Cumin powder 1/4 tsp
Coriander powder 1/4 tsp
Cumin powder 1/4 tsp
Coriander powder 1/4 tsp
Ghee 3 tbsp
Butter 1 tbsp
Butter 1 tbsp
Dry Rose petals ( optional )
Pomegranate seeds for garnishing ( optional )
Pomegranate seeds for garnishing ( optional )
Preparation:
Wash and soak Basmati rice for 30 minutes.
Boil 1 1/2 cup water in a sauce pan.
Heat milk and add saffron strands to it, mix and set aside.
Heat ghee in a large pan and add whole spices.
Add sliced onions till light pink in color.
Add sliced onions till light pink in color.
Add all the nuts and raisins and mix it.
Now add rice and stir for 2-3 minutes.
Add cumin powder, coriander powder, salt and sugar.
Add cumin powder, coriander powder, salt and sugar.
Now add hot water and give it a stir.
Cover and cook for 6-8 minutes.
Now add milk and cook till rice is completely done.
Garnish with rose petals and serve hot with any gravy curry specially Mughlai gravies.
Recipes so far in this Mega Marathon:
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10 comments:
Oh this is a savoury version , I always thought zafrani Pulaos were sweet !
The pulao looks wonderful with all these exotic ingredients , milk and saffron give a wonderful flavour as well as aroma to the pulao .
Wow! Sounds and looks awesome. the rose petal garnish looks very nice.
The dish looks like a layered biryani with white and yellow grains of rice. It looks real festive with the rose petals on.
Beautiful pictures..the rose petals garnish I loved that..
Wow! Such a rich colourful pulao. I love your garnish. Cooking it in milk would give it so much richness.
Such a beautifully presented dish Sushma, must have made a wonderful choice with creamy gravies.
I read about this pulao too but couldn't make it this time. Yours has come out really well. Love that rose petal garnish.
Loved this savory version of Zafrani Pulao. I too always thought it is sweet. The rich and aromatic pulao with nuts and saffron is a perfect dish for the special occasions and festivals.
Perfect for parties, this zafrani pulao looks delicious
very aromatic, rich Pulao this is with the addition of so many exotic ingredients... colourful, bright pics too :)
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