Delhi

Zafrani pulao

Name: Zafrani pulao
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 1 1/2 cups soaked 30 min basmati rice; 3 tbsp ghee; Whole spices, cardamom, cloves, cinnamon, bay leaf; 1 medium sliced onion; a generous pinch saffron; 1/4 cup warm milk; 1 tbsp sugar; 15 slivered almonds; 15 cashews; 2 tbsp raisins; 2 1/4 cups water; Salt, to taste

Basmati scented with saffron, ghee and whole spices, studded with nuts. Gold on a platter.

45 minTime

9 gProtein each

mildSpice

Saffron rice of the court2 chapters · 1 min read

Make it your way

Grandma's waySaffron, ghee, nuts. Mughlai gold.

The original

466kcalsame

9 gproteinsame

3 gfibresame

45minutessame

Classic zafrani pulao.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1½ cups, soaked 30 min

Ghee3 tbsp

Whole spicescardamom, cloves, cinnamon, bay leaf

Onion1 medium, sliced

Saffrona generous pinch

Milk¼ cup, warm

Sugar1 tbsp

Almonds15, slivered

Cashews15

Raisins2 tbsp

Water2¼ cups

Saltto taste

Method

5 steps

1Soak the saffron in warm milk for 15 minutes.
2Heat ghee, fry the nuts and raisins until golden and lift out. Fry the onion until golden brown.
3Add whole spices and the drained rice. Stir gently for 2 minutes, then add water, salt and sugar.
4Bring to a boil, cover and cook on low for 12 minutes. Drizzle the saffron milk over, cover and rest 10 minutes.
5Fluff gently and top with the fried nuts, raisins and onions.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Zafrani pulao

Basmati scented with saffron, ghee and whole spices, studded with nuts. Gold on a platter.

45 minTime

9 gProtein each

mildSpice

Saffron rice of the court2 chapters · 1 min read

Make it your way

Grandma's waySaffron, ghee, nuts. Mughlai gold.

The original

466kcalsame

9 gproteinsame

3 gfibresame

45minutessame

Classic zafrani pulao.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1½ cups, soaked 30 min

Ghee3 tbsp

Whole spicescardamom, cloves, cinnamon, bay leaf

Onion1 medium, sliced

Saffrona generous pinch

Milk¼ cup, warm

Sugar1 tbsp

Almonds15, slivered

Cashews15

Raisins2 tbsp

Water2¼ cups

Saltto taste

Method

5 steps

1Soak the saffron in warm milk for 15 minutes.
2Heat ghee, fry the nuts and raisins until golden and lift out. Fry the onion until golden brown.
3Add whole spices and the drained rice. Stir gently for 2 minutes, then add water, salt and sugar.
4Bring to a boil, cover and cook on low for 12 minutes. Drizzle the saffron milk over, cover and rest 10 minutes.
5Fluff gently and top with the fried nuts, raisins and onions.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Zafrani pulao

Make it your way

Ingredients

Method

Zafrani pulao

Make it your way

Ingredients

Method

Make it a meal