Sunday, August 16, 2009

Zaffrani Pulao ( Saffron Pulao)

This is of the Cheeni Kum ( a hindi movie) fame, I did not see it listed under hyderabadi cuisine anywhere, but thought it will be fun to make this! :)
2 cups basmati rice
3 tbsp clarified butter ( ghee)
1 tsp cumin seeds
whole spices – 1 bay leaf, 4-5 cloves, 3-4 pepper corns, 2 star anise, 2 green cardamoms, 1 inch stick cinnamon
2 cloves garlic, minced
1 red onion, chopped finely
1/4 cup milk
1/2 tsp saffron
1 tbsp yoghurt
1 tbsp sour cream
1/2 cup slivered almonds
1/2 cup sultanas ( raisins)
salt to taste

Wash and soak rice in water for half an hour or so. Heat a couple of tbsps of milk and soak saffron in it. Heat the ghee in a heavy bottomed pan and add in the cumin seeds and the other whole spices. Once they splutter, add the garlic and onion to it and saute well. Drain the rice and add the rice as well. Mix in the milk, saffron, yoghurt, sour cream, almonds, raisins and salt. Add 4 cups of water and cook till the water evaporates and small holes of air bubbles form on the surface of the rice. Cover and keep aside. Fluff the rice with a fork before serving.

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