> Recipes > Basmati rice

Zafrani Pulao

PT45M

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Ingredients

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Pulao

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Method

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1
Wash the rice 2-3 times in cold water and then soak in warm water for about 10 minutes. Strain and keep aside
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
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
6
Now turn the pulao over gently from the sides using a spatula and transfer to a serving bowl
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Zafrani Pulao

 
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