Zaffrani Pulao Recipe

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Zaffrani Pulao
  • Chef: Aditya Bal
  • Recipe Servings: 5
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Rice cooked with saffron infused milk, jaggery, nuts and ghee. The sweetness and nuttiness of the rice is absolutely divine.

Ingredients of Zaffrani Pulao

  • 1/2 cup basmati rice cooked
  • 1/4 cup ghee
  • 3 Tbsp butter
  • 1/4 cup raisins
  • 1/4 cup almonds
  • 1/4 cup cashew nuts
  • 1/4 cup chironji seeds
  • A few saffron strands
  • 1/2 cup milk
  • 1/4 cup jaggery

How to Make Zaffrani Pulao

  • 1.Heat a deep, heavy cooking vessel and add the ghee. Once the ghee is hot add the dry fruits and fry them until they are a lovely, rich golden in color.
  • 2.Now add the cooked rice in the ghee until all of the rice is richly coated with the ghee and dry fruit.
  • 3.Heat the milk until tepid, add the saffron and leave to infuse in the milk until it is rich saffron yellow in color.
  • 4.Add the jaggery to the rice, turn down the heat and cook gently until the jaggery has metled and has sweetened the rice with its rich, deep sweetness.
  • 5.Finally add the saffron infused milk, turn up the heat and cook, stirring gently until the rice is a lovely light yellow in color and the whole dish is delicately infused with the flavor and aroma of the saffron.
  • 6.Add the butter, stir once or twice more and serve hot.