Zafrani Pulao

Share
59 Ratings
52 Reviews
Print
Recipe By Vahchef
35 m
2 servings
125.5 Cals

Bhatkali Chicken Biryani Karnataka Speciality

Bhatkali biryani is a special biryani savoured in all parts of coastal Karnataka....

Tomato Pulav

Delicious Pulav with the tangy twist of tomatoes and aromatic flavors of basmati rice mak...

Biryani Onions

How to makebiryani onions?How to cookbiryani onions?Learn the recipebiryani onionsby vah...

Fish Biryani

Fish biryani is made of fish of your choice marinated with spices, fresh herbs and cooked...

Chicken Biryani Arabic Makloubeh Rice

Makloubeh is an upside-down delicious Middle Eastern rice dish....

Andhra Chicken Veppudu Biryani

A unique fusion of 2 different recipes makes this dish deliciously delightful. This dish ...

Zafrani Pulao Recipe, CHAWAL, How To Make Zafrani Pulao Recipe

Name: Zafrani Pulao
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 2

Zafrani Pulao is a mix of rich ingredients - Basmati rice cooked in a sweet and rich blend of spices and nuts.

About Recipe

Biyyam, Pachaarisi, Atap chawal

How to make Zafrani Pulao

(59 ratings)

52 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Rice

Servings : 2 persons
Published date : February 13, 2019

Ingredients used in Zafrani Pulao
• Rice (long, grained) - 200 grams.
• Coriander leaves chopped - half bunch.
• Ginger garlic paste - 1 tablespoon.
• Bay leaf - 2 number.
• Black cumin (shah jeera) - half tea spoon.
• Pomogranate seeds ripe - half tea spoon.
• Onions sliced - 1 number.
• Raisins - 10 number.
• Salt - to taste.
• Mint leaves chopped - half bunch.
• Saffron - 2 teaspoons.
• Cashew nuts. - 10 number.
• Almonds. - 5 number.
• Butter - 4 teaspoons.
• Fried onion - as required.
• Oil - as.
• Cardamom - 4 number.
• Cinnamon stick (1 inch) - 2 small.
• Cloves - 6 number.
• Curd - 1/4 cup.
• Turmeric powder - 1/2 tea.
• Water - as.
• Milk - 2 tablespoons.
Method:
Heat saffron on top of the steal spoon and crush to a fine powder. Soak it in 2 tablespoons of milk. Soak rice for about 30 minutes and keep aside. Heat 1 tablespoon of oil in a pan, add garam masala spices (bay leaf, cloves, cardamom, cinnamon), shah jeera, dry fruits (cashew nut, almonds, raisins) and sauté it. Then add sliced onions, ginger garlic paste, chopped coriander leaves, mint leaves, curd and mix it well. Season with turmeric powder, add one & half cup of water and let it boil. Add soaked rice in the same pan, stir it well. Then add fried onion on top when water is almost absorbed. At last, sprinkle saffron milk, saffron strands, pomegranate seeds along with 4 teaspoons of butter on top of the rice.

Aby Mathew Posted on Wed Dec 26 2007

Nice to see you have square plates which have become a trend now!!! As usual great video. Thank you.

Reply 0 - Replies

Aparna Chaudhari Posted on Thu Dec 27 2007

Hey love your recipies.. Can u please please post Schewan fried rice and chicken lolypop...

shailshri Posted on Thu Jun 19 2008

Hello chef, Thanks a lot for this wonderful recipe. Please can you tell me where i can get pomegranate seeds /fruit. I live in the bay area and i have never seen any grocery stores selling the fruit!! Please let me know.. Thanks in advance