Zafrani Pulao

Not yet rated

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






Wash the rice 2-3 times in cold water and then soak in warm water for about 10 minutes. Strain and keep aside
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
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
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
Remove from the heat, sprinkle the saffron over the rice and leave for a further 10 minutes
Now turn the pulao over gently from the sides using a spatula and transfer to a serving bowl
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

Get in touch

Please sign in or register to send a comment to Great British Chefs.