Zafrani Pulao: An Awadhi Delicacy

Add as a preferred source on Google

There is a strong influence of foreign cultures on Indian cuisine and Awadhi cuisine is the perfect example. It is an amalgamation of Persian and Indian tastes with strong Mughlai influence. Born in Lucknow, Awadhi cuisine boasts of a variety of pulaos and kebabs. One such variety from this exotic cuisine is the zafrani pulao.

Zafrani pulao is a flavourful rice recipe in which the Basmati rice is cooked in a sweet and rich blend of spices. The delicacy is prepared with some of the rich ingredients of Indian cuisine such as the saffron which is the king of spices, Basmati rice, dry fruits and of course a generous amount of ghee plays a major role in this exceptionally delicious recipe.

So, check out the recipe and enjoy a lip-smacking treat at home with this royal recipe of zafrani pulao.

Serves: 3-4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

• Basmati rice- 2 cups
• Saffron- 1tsp
• Cashews- 1tbsp (chopped)
• Almonds- 2tbsp (chopped)
• Raisins- 2tbsp
• Milk- ¼ cup
• Onion- 1 (sliced)
• Salt- as per taste
• Sugar- 1tbsp
• Cardamom powder- 1tsp
• Nutmeg powder- a pinch
• Mint leaves- 1tbsp (chopped, for garnish)
• Water- 2 cups

Procedure

1. Clean and wash the Basmati rice properly.
2. Soak the saffron in milk for about 15 minutes. Keep it aside.
3. Heat one tablespoon of ghee in a pan. Saute the basmati rice in it for about 5-6 minutes on a medium flame until it gives out fragrance.
4. Add the saffron milk, water and salt. Stir well, cover and cook for about 15 minutes on a low flame.
5. Now heat one tablespoon of ghee in another pan. Add the onions.
6. Cook for about 2-3 minutes till the onions are soft.
7. Add the sugar. Allow it to caramelise. Cook on a medium flame for 2-3 minutes.
8. As the onions turn golden brown in colour, add the chopped dry fruits.
9. Roast them for about a minute and switch off the flame. Keep it aside.
10. Now check the rice if it is completely cooked.
11. Add the cardamom and nutmeg powder. Mix well.
12. Now add the roasted dry fruits and onions. Mix lightly.
13. Garnish with chopped mint leaves and serve.

Delicious zafrani pulao is ready to be served. It tastes best when served hot.