Zafrani Pulao,
Recipe Link : http://www.tarladalal.com/Zaffrani-Pulao-38026r
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Zaffrani Pulao
After having seen Mughlai food it is evident that saffron or kesar is a much-loved ingredient that can be used in a number of dishes. Zaffrani chawal or saffron rice is simply rice prepared with saffron flavouring. Paneer, cashewnuts and raisins make this preparation a rich delicacy that is easy to prepare and that can be cooked up in a jiffy.
Preparation Time: 10 minutes.
Cooking Time: 14 minutes.
Serves 4.
Soaking Time: 15 minutes.
1¼ cups long-grained rice (basmati)
¼ tsp saffron (kesar) strands
2 tsp warm milk
1½ tbsp oil
1 cup paneer (cottage cheese) cubes
1 tbsp ghee
1 bayleaf (tejpatta)
4 cardamom (elaichi)
3 to 4 cinnamon (dalchini) sticks
Salt to taste
¼ cup raisins (kismis)
For the garnish
2 tbsp fried cashewnut (kaju) halves
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.
6. 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.
Serve hot garnished with cashewnuts.
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