Hello friends, welcome back to my channel.
My today's recipe is saffran Pulao or Zafrani Pulao as it
is called in India.
This rice is a very mild rice which is usually
served with some rich chicken or mutton gravy even paneer
or veg gravies.
So without any delay, let us look at the ingredients
now. Our first ingredient is of course rice.
I'm using basmati rice and it is absolutely essential to
use basmati rice for this recipe here.
I have 2 cups of basmati rice, which I have
washed thoroughly and soaked in water for at least half
an hour. Next
we have some spices 2 cinnamon sticks, 4 to 5
cloves, five cardamoms, two bay leaves,
and a teaspoon of cumin seed. I'm using the Shahi
jeera, which is a very fine version of the cumin
seed. Around 1/2 cup of coriander leaves chopped finely.
Around 20 cashews, which I have split into half.
Two medium sized onions sliced and Saffron.
What I have done is I've crushed my Saffron and
then soaked it hot milk for around an hour.
By soaking it in hot milk and crushing the
saffron,
the color has come out so bright yellow, exactly
like the way we want it in our saffron rice,
and 2 tablespoons of ghee or clarified butter.
And of course some salt to taste.
So let's start cooking,
now.
My pan has been heating and to this I have
added around two tablespoons of oil. To this first,
I'll fry my cashews and then my onion and finally,
we'll move on to making the rice.
So I'm adding my cashews now.
If you like to add in any other kind of
dry fruits like Raisins and Almonds, pistachios, you can definitely
add it.
Allow my cashews to cook for a minute or two
till it turns slightly brownish in colour.
You have to be very careful so that the cashews
don't burn.
So this is how my cashew should look after frying,
slightly brown in colour. Now in the same pan.
I'll add in my onions.
My onions
are well fried now as you can see it has turned
golden brown, we will remove it from heat.
In the same pan,
I'm going to add 2 tablespoons of clarified butter or
ghee.
Now we'll add in our whole spices bay leaves,
Cardamoms, cloves ,cinnamon sticks and Shahi jeera or cumin seeds?
This is the finer version of the cumin seeds.
But if this is not available, you can use normal
cumin seeds
also. Once the spices start infusing the aroma.
We will add in our rice.
My rice has been frying for a minute.
And if you can notice that it is turning a
little bit more whitish in colour, now is the time
to add your water.
So for two cups of rice.
I'm using 4 cups of water that is just the
double of your rice quantity.
Give a light mix and add in your salt.
Salt is of course according to taste.
And I’ll also add in 1/2 teaspoon of sugar.
Don't mix the rice too hard because it is very
soft and it might break now.
We'll cover it and cook till the rice is 90%
done.
That is still the water almost evaporates.
Friends, I just forgot to add in the cashews.
I'll add it right now.
Give it a light mix and cover it.
My rice is almost 80% cooked now.
I will add in the fried onions on top,
coriander leaves,
and my saffrons.
Turn my gas to low.
And cover it and cook it for another three minutes.
It's been 3 minutes now and I'll remove the lid
and check if it is done.
Yes, all the water has evaporated and what we'll do
right now is will switch off the gas and let
it sit for another three minutes three to four minutes.
And then we'll do the plating.
So my rice has been sitting for another 5 minutes
and now I'll open it and check you can see
how the grains have fluffed up.
So now I will do the serving.
So friends, my saffron pulao is ready.
It looks really beautiful,
like the rice has puffed up perfectly and I would
also like to mention please do not use rose water
in this because that really spoils the smell of saffron
in this rice. Do try it at home and let
me know how it turns out and do press in
the like And subscribe button and share it with your
friends.
Thank you for watching and see you in my next
video till then.
Have a good day.