Zafrani Pulao Recipe

Ingredients

• 2 cups Basmati Rice (rinsed thoroughly, not soaked)
• 3 cups Water (for cooking rice, plus extra from almond paste)
• 0.5 teaspoon Saffron Strands (soaked in warm milk)
• 0.25 cup Milk (warm, used to steep saffron)
• 0.25 cup Almonds (soaked overnight, skins removed, blended into paste)
• 3 tablespoons Milk (for almond paste) (added to almonds to make a fine paste)
• 3 teaspoons Ghee (clarified butter, divided)
• 0.25 cup Cashew Nuts (lightly roasted, used for garnish)
• 1 piece Bay Leaf (large leaf)
• 2 inch Cinnamon Stick (broken into pieces)
• 3 pods Green Cardamom Pods (slightly crushed)
• 8 pieces Cloves (whole)
• 1 cup Onion (thinly sliced, about 1 large onion)
• 1 tablespoon Ginger-Garlic Paste (store‑bought or homemade)
• 200 grams Paneer (cut into 1‑cm cubes)
• 1 teaspoon Sugar (adds subtle flavor, not sweetness)
• to taste Salt (approximately 1 teaspoon)

Instructions

1. Rinse the Rice

   Measure 2 cups of basmati rice. Rinse under running water, rubbing gently, and change the water 2‑3 times until it runs clear.

   Time: PT5M

2. Prepare Almond Paste

   Drain the soaked almonds, peel off skins, and blend with 3 Tbsp warm milk until a smooth, fine paste forms.

   Time: PT5M

3. Steep Saffron

   Combine ½ tsp saffron strands with ¼ cup warm milk; let it sit for a few minutes to release color and aroma.

   Time: PT2M

4. Toast Garnish Nuts

   Heat a small pan over medium heat, add 1 tsp ghee, then add the ¼ cup cashews and the ¼ cup almonds reserved for garnish. Toast lightly until golden, stir frequently, then set aside.

   Time: PT3M

5. Temper Whole Spices

   In the large pan, melt 2 tsp ghee. Add 1 bay leaf, 2‑inch cinnamon stick, 2‑3 green cardamom pods, and 7‑8 cloves. Fry for about 30 seconds until fragrant.

   Time: PT1M

6. Sauté Onions

   Add 1 cup thinly sliced onion to the spiced ghee. Cook, stirring occasionally, until the onions turn golden brown.

   Time: PT6M

7. Add Ginger‑Garlic Paste

   Stir in 1 Tbsp ginger‑garlic paste and sauté for 3‑4 seconds just until the raw smell disappears.

   Time: PT0.5M

8. Cook Paneer

   Add the cubed paneer (200 g) and fry gently with the onions for about 3 minutes until the pieces acquire a light golden hue.

   Time: PT3M

9. Incorporate Almond Paste

   Stir the almond paste (and any remaining almond soaking water) into the pan, mixing well.

   Time: PT2M

10. Add Saffron Milk

    Pour the saffron‑infused milk over the mixture and combine evenly.

    Time: PT2M

11. Brief Low‑Heat Simmer

    Cook on low heat for about 30 seconds, just to meld the flavors.

    Time: PT0.5M

12. Add Rice and Water

    Add the rinsed rice to the pan. Pour in 3 cups water, then season with salt (≈1 tsp) and 1 tsp sugar. Stir gently to distribute.

    Time: PT2M

13. Bring to a Boil

    Increase heat to high and cook uncovered until the mixture reaches a rolling boil.

    Time: PT5M

14. Simmer Covered

    Turn the flame to low, place the lid on covering about 70‑80% of the pan, and let it simmer for 10 minutes.

    Time: PT10M

15. Final Dry‑Down

    When most of the water is absorbed and the rice looks slightly dry, uncover partially and cook for another 5 minutes on low heat.

    Time: PT5M

16. Rest and Garnish

    Turn off the heat. Sprinkle the toasted cashew‑almond pieces and a pinch of the saffron milk for color. Cover the pan tightly and let it rest for 5 minutes.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g