Zafrani Pulao
Item 1 of 1
- Side
- 4
- 45 minutes
This zafrani pulao recipe fuses braised basmati rice with cumin, whole spices and saffron for a simple yet flavoursome dish. Alfred Prasad's recipe makes a delicious accompaniment to any Indian curry; try it with our chicken tikka recipe or with monkfish curry. The tasty rice would also be fantastic paired with a seafood course.
First published in 2015
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Ingredients
Metric
Imperial
Pulao
- 400g of basmati rice
- 2 tbsp of vegetable oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 cloves
- 2 cardamom pods
- 2 bay leaves
- salt
- 2 tbsp of single cream
- 1 tbsp of unsalted butter
- 1g of saffron
- 600ml of water, warm
SAVE RECIPE
Method
1
Wash the rice 2-3 times in cold water and then soak in warm water for about 10 minutes. Strain and keep aside
- 400g of basmati rice
2
Heat the oil in a thick-bottomed pan (with a tight-fitting lid). Add the cumin seeds, cinnamon, cardamom, cloves, and bay leaf and sauté for 2 minutes
- 2 tbsp of vegetable oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 2 cardamom pods
- 4 cloves
- 2 bay leaves
3
Add the strained rice and sauté for a couple of minutes then add the warm water and salt and bring to the boil, stirring occasionally
- salt
- 600ml of water
4
Once it comes to the boil, turn down the flame add the butter and cream. Stir gently with a spatula or wooden spoon and leave to simmer with the lid on over a gentle heat for 10 minutes
- 2 tbsp of single cream
- 1 tbsp of unsalted butter
5
Remove from the heat, sprinkle the saffron over the rice and leave for a further 10 minutes
- 1g of saffron
6
Now turn the pulao over gently from the sides using a spatula and transfer to a serving bowl
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