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As the name is suggesting, Zafrani Pulao is sweet rice indulged into a bunch of Saffrons.

It is an exotic rice recipe that is made using the best quality long grain Basmati Rice, Saffron, Milk, Sugar, and a bowl full of Dry fruits.

Zafrani Pulao was cooked in the royal kitchen of Mughals, hence also named as Nawabi Rice.

Looking at the recipes of the Mughal Period suggests that Mughals liked saffron too much in their food habits. Most of the Mughlai Recipes showed the inclusion of heaps of Saffron.

The Rice recipe is very much popular in Hyderabad nowadays.

The dish is a princely legacy of the Nizams of Hyderabad, and this is so famous that the recipe has been passed on, from generation to generation.

The mixing of these exotic ingredients has given it a royal touch.

Tempted by the picture?

Making Zafrani Pulao was always been in my list. And the reason why I was not making this was its sweetness. I was not a sweet tooth person but now I am.

When I made it the first time, the pulao has turned out to be everyone’s favorite. Since then, it is cooked on almost every special occasion and festival at my house.

The dish must be included in Shahi Dawat Menu.

Serving Suggestion

Though this Rice is Sweet, it should be served with something sour or spicy.

It can be eaten alone, with a spoon of ghee drizzled over it while serving.

But, if you want to eat this Pulao with something, then Spicy Masala Aaloo and Tomato Raita will go best with this Pulao.

Serve hot.

You can adjust the sweetness as per your choice. But, Traditionally the Rice is cooked in sugar.

Step by Step Recipe

Wash a cup of rice 3-4 times and then soak it in 3 cups of water for 30 minutes.

Add milk, sugar, Gulabjal, and Saffron in a bowl. Let the mixture dissolve for 30 minutes.

Boil 4 cups of water in a Pan. When the water comes to boil, add rice, turmeric powder, Black Cardomom, Green Cardomom, Cloves. Cover the pan and let the rice cook in low flame.

When the rice is 80-85% cooked, turn off the flame. Strain the rice in a sieve, so that all the water got to be drained away. Add Ghee and keep aside.

Now, Take a pan. Heat ghee and add grated coconut, almonds, cashew, raisins, pista, cardamom powder. Fry for a second until brown.

Now add the milk mixture and bring it to a boil. Add cooked rice and mix well. Cover the pan and let it cook for 10 minutes on the lowest flame, so that all the flavor gets to mix with rice.

Turn off the flame and Serve hot.

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5 from 2 votes

Zafrani Pulao

This Delicacy is cooked with a luscious mix of milk,sugar, dryfruits with saffron rice. This Rice is completely irresistable. Serve hot with ghee.
Course Dessert, Main Course
Cuisine Indian
Keyword Mughlai Pulao, Mughlai Rice, Saffron Pulao, Sweet Pulao, Zafrani Pulao
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2
Author Pooja Mahto

Equipment

  • 1 cup= 140 ml

Ingredients

  • 1 cup Long grain Basmati Rice
  • 1/4 cup Milk
  • 1/4 cup Sugar
  • 7-8 Saffron Strands
  • 3 tbsp Ghee
  • 1 tbsp Pista; chopped
  • 1 tbsp Raisins
  • 1 tbsp Cashews; chopped
  • 1 tbsp Almonds; chopped
  • 1 tbsp Coconut; grated
  • 2 Black Cardamom
  • 3 Cloves
  • 1 Green Cardamom
  • 1/2 tsp Cardamom Powder
  • 1.5 tsp Gulabjal
  • 1 tsp Kewra Water

Instructions

  • Wash a cup of rice 3-4 times and then soak it in 3 cups of water for 30 minutes.
  • Add milk, sugar, Gulabjal, Kewra Water and Saffron in a bowl. Let the mixture dissolve for 30 minutes.
  • Boil 4 cups of water in a Pan. When the water comes to boil, add rice, turmeric powder, Black Cardomom, Green Cardomom, Cloves.
  • Cover the pan and let the rice cook in low flame. When the rice is 80-85% cooked, turn off the flame.
  • Strain the rice in a sieve, so that all the water got to be drained away. Add Ghee and keep aside.
  • Take a pan.
  • Heat ghee and add grated coconut, almonds, cashew, raisins, pista, cardamom powder. Fry for a second until brown.
  • Now add the milk mixture and bring it to a boil.
  • Add cooked rice and mix well. Cover the pan and let it cook for 10 minutes on the lowest flame, so that all the flavor gets to mix with rice.
  • Turn off the flame and Serve hot with ghee.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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