Jafrani Pulao is a fragrant and flavorful rice dish infused with the rich aroma of saffron. It's a royal dish that’s often prepared for special occasions.
Ingredients
- 1cupbasmati rice
- 2cupswater
- 1/2tspsaffron strands
- 2tbspwarm milk
- 2tbspghee (clarified butter) or oil
- 1piecebay leaf
- 1incinnamon stick
- 3piecegreen cardamom pods
- 4piececloves
- 1piecesmall onion, thinly sliced
- 1tspginger-garlic paste
- 1/4cupmixed nuts (cashews, almonds, and raisins)
- 1/4cuppeas (optional)
- Salt to taste
- Fresh coriander or mint leaves for garnish
How to make Jafrani Pulao (Saffron Pulao)
Rinse and Soak the Rice
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Soak the rice in water for about 20-30 minutes, then drain the water.
Prepare the Saffron Milk
Soak the saffron strands in warm milk and let it steep for about 10-15 minutes. This will release the beautiful color and aroma of the saffron.
Cook the Rice
Heat ghee in a heavy-bottomed pot or pan over medium heat.
Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until they become fragrant.
Add the sliced onions and sauté until they turn golden brown.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the drained rice to the pot and gently sauté it with the spices for 2-3 minutes. This helps to coat the rice with the ghee and spices.
Pour in the 2 cups of water, add salt to taste, and stir gently.
Add the Saffron
Pour the saffron-infused milk over the rice and stir lightly to distribute the saffron evenly.
Cook the Pulao
Bring the water to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook undisturbed for about 15-20 minutes.
Once the rice is cooked and all the water is absorbed, turn off the heat and let the pulao sit, covered, for another 5 minutes.
Prepare the Nuts and Garnish
While the rice is cooking, heat a small pan with a little ghee or oil.
Fry the cashews, almonds, and raisins until the nuts are golden brown and the raisins are plump. Set aside.
Fluff and Serve
Gently fluff the rice with a fork.
Garnish with the fried nuts, raisins, and fresh coriander or mint leaves.
Tips & Tricks
Serve Jafrani Pulao with raita, dal, or a side of your favorite curry.
You can also garnish with additional saffron strands or a few drops of rose water for an extra royal touch.
FAQS
How do I make Jafrani Pulao without saffron?
If you want to make Jafrani Pulao without saffron, you can substitute it with a pinch of turmeric for color, although it won't replicate the unique flavor of saffron. You can also enhance the aroma by adding a few drops of rose water or kewra water.
What are some good side dishes to serve with Jafrani Pulao?
Jafrani Pulao pairs beautifully with rich curries like Chicken Curry, Paneer Butter Masala, or a simple raita. You can also serve it with a side of salad or pickles to balance the flavors.
Can I store leftover Jafrani Pulao, and how long does it last?
Yes, you can store leftover Jafrani Pulao in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and microwave or steam until heated through to prevent the rice from drying out.
Is Jafrani Pulao suitable for vegetarians or vegans?
Jafrani Pulao is vegetarian as it primarily consists of rice, spices, and nuts. To make it vegan, simply replace ghee with vegetable oil and ensure that the nuts used are not roasted in butter.
What is the best way to cook basmati rice for Jafrani Pulao?
To achieve perfectly cooked basmati rice for Jafrani Pulao, rinse the rice under cold water until the water runs clear to remove excess starch. Soak it for 20-30 minutes before cooking to ensure fluffy grains, and follow the cooking method closely for the best results.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia