Friday, May 31, 2013

Zafrani pulao

 preparation time : 5 minutes 
cooking time  : 30 minutes 


ingredients :


basmati rice                 2 cup ( soaked in water for 30 minutes)
bay leaves                     2
saffron                            20 strands
milk                                 1/4 cup warm milk
cinnamon stick                 1 inch
cumin seeds                    1 tsp
clove                                  3 to 4
black pepper corn             10
oil                                        1 tbsp
raisins                                  20 to 25
almonds                                10-12 roughly chopped 
cashew nuts                         10 -12 roughly chopped
ginger garlic paste               1 tsp
curd                                       1/2 cup
mint leafs                               1/4 cup chopped
onion                                         1 chopped & 1 fried
pomegranate                           1/2 cup
biryani masala                            1 tsp
salt to taste 




preparation :



  • take few strands of saffron in a small spoon . put the saffron spoon over flame for 30 seconds just to warm it . now put it into a small bowl and crush it with the back of spoon .  

  • now add warm milk into saffron bowl and mix well . it will give you nice yellow color and saffron will dissolve with milk . now its ready to use .
method :



  • heat up oil in a pan  add bay leafs , cumin seeds ,green cardamom , black cardamom  black pepper corns, clove , cinnamon stick and saute for 1 minute.

  • now add finely chopped onion , ginger garlic paste and saute, add raisins , almonds , cashew nuts , and saute till onion get nice light brown color .

  • add mint leafs and curd, biryani masala and saute for 1 minute add salt .

  • add 3 cups of water . when water start boiling add rice.and let it boil on high flame . stir gently for 1 time only .

  • when water and rice together start boiling add pomegranate ,saffron milk , few saffron strands,fried onion and ghee / butter on top .and cover the lid . and cook on slow flame for 10 minutes 

  • close the heat and do not open lid immediately let it be cool down for 5 minute .

  • open the lid and remove in a serving  bowl . this royal rice is ready to eat with any gravy veg , non veg .









 

No comments:

Post a Comment