Zafrani Pulao Recipe

by Alfred Prasad
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4
45 minutes

Ingredients

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

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