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Zafrani Pulao

Name: Zafrani Pulao
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1.5 cups basmati rice, soaked 20 minutes; 12 Baby Saffron threads, bloomed in 2 tbsp warm milk or water; 2 tbsp ghee; Whole spices: 1 bay leaf, 3 cloves, 2 green cardamom, 1 small cinnamon stick; 2 tbsp cashews and almonds; 1 tbsp raisins (optional); 3 cups water, salt to taste

When biryani is too much, zafrani pulao is the answer — fragrant saffron rice studded with whole spices and nuts, ready in half the time. It turns a simple dal or curry into an occasion, and shows off saffron's colour beautifully.

A plate of golden saffron basmati rice with whole spices

15m

Prep

20m

Cook

Serves

Easy

Level

Ingredients

1.5 cups basmati rice, soaked 20 minutes
12 Baby Saffron threads, bloomed in 2 tbsp warm milk or water
2 tbsp ghee
Whole spices: 1 bay leaf, 3 cloves, 2 green cardamom, 1 small cinnamon stick
2 tbsp cashews and almonds
1 tbsp raisins (optional)
3 cups water, salt to taste

Method

1
Heat the ghee and lightly fry the nuts and raisins; remove and set aside.
2
In the same ghee, add the whole spices and let them sizzle for 30 seconds.
3
Add the drained rice and toast gently for 2 minutes, then add the water and salt.
4
Bring to a boil, cover, and cook on low for 12–15 minutes until the water is absorbed and the rice is tender.
5
Drizzle the bloomed saffron over the hot rice, scatter the fried nuts, cover for 5 minutes, then fluff with a fork and serve.

The saffron tip

Stir the bloomed saffron through the rice while it's still hot and just cooked, then cover for 5 minutes — the steam carries the colour and aroma evenly through every grain.