Soaking time: 15
minutes
Preparation Time: 10 mins
Cooking Time: 14 mins
Total Time: 39 mins
Preparation Time: 10 mins
Cooking Time: 14 mins
Total Time: 39 mins
Ingredients for Zaffrani Pulao
1 ¼ cups long-grained rice (basmati)
¼ tsp saffron (kesar) strands
2 tsp warm milk
1 ½ tbsp oil
1 cup paneer (cottage cheese) cubes
1 tbsp ghee
1 bayleaf (tejpatta)
4 cardamoms
3 to 4 cinnamon (dalchini) sticks
salt to taste
¼ cup raisins (kismis)
1 ¼ cups long-grained rice (basmati)
¼ tsp saffron (kesar) strands
2 tsp warm milk
1 ½ tbsp oil
1 cup paneer (cottage cheese) cubes
1 tbsp ghee
1 bayleaf (tejpatta)
4 cardamoms
3 to 4 cinnamon (dalchini) sticks
salt to taste
¼ cup raisins (kismis)
Method for Zaffrani Pulao
1. Clean, wash and soak the rice for about 15 minutes. . Drain and keep aside.
2. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
3. Heat the oil in a broad non-stick pan, add the paneer cubes and sauté on a medium flame for 2 minutes, while stirring occasionally or till they turn light brown in colour. Keep aside to cool.
4. Heat the ghee in a deep non-stick pan, add the bayleaf, cardamom and cinnamon and sauté on a medium flame for few seconds.
5. Add the rice and sauté on a medium flame for 1 to 2 minutes.
6. Add 2½ cups of hot water and salt, mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
7. Add the raisins, paneer and saffron-milk mixture, mix well and cover and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Serve hot garnished with cashewnuts.
1. Clean, wash and soak the rice for about 15 minutes. . Drain and keep aside.
2. Combine the saffron and warm milk in a small bowl, mix well and keep aside.
3. Heat the oil in a broad non-stick pan, add the paneer cubes and sauté on a medium flame for 2 minutes, while stirring occasionally or till they turn light brown in colour. Keep aside to cool.
4. Heat the ghee in a deep non-stick pan, add the bayleaf, cardamom and cinnamon and sauté on a medium flame for few seconds.
5. Add the rice and sauté on a medium flame for 1 to 2 minutes.
6. Add 2½ cups of hot water and salt, mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
7. Add the raisins, paneer and saffron-milk mixture, mix well and cover and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Serve hot garnished with cashewnuts.
0 comments: