Zafrani Pulao

🛒 Ingredients

• Basmati Rice 201 g · 261 kcal
• Ghee 10 g · 90 kcal
• Cashews 8 g · 41 kcal
• Raisins 5 g · 15 kcal
• Onion 13 g · 5 kcal
• Milk (for saffron) 13 g · 8 kcal
• Saffron threads 0 g · 0 kcal
• Green Cardamom pods 0 g · 0 kcal
• Cloves 0 g · 0 kcal
• Cinnamon stick 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse basmati rice thoroughly and soak in water for 30 minutes; drain and set aside.
2. In a small bowl, warm milk slightly and add saffron threads; let it steep for 15-20 minutes to release its color and aroma.
3. Heat ghee in a heavy-bottomed pan or pot over medium heat; add whole spices (cardamom, cloves, cinnamon stick) and sauté for a minute until fragrant.
4. Add cashews and sliced onion (if using) and fry until cashews are golden brown and onion is translucent; then add raisins and sauté briefly.
5. Add the soaked and drained basmati rice to the pan, along with water and salt; stir gently to combine.
6. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes until all water is absorbed and rice is tender.
7. Once cooked, remove from heat and drizzle the saffron-infused milk over the rice; cover and let it rest for 10 minutes before gently fluffing with a fork.
8. Serve Zafrani Pulao warm as a fragrant side dish or a light main course.