Zaffrani Pulao Recipe (Zafrani Mughlai Pulao)

Ingredients

• 1 1/4 cups long grain rice (basmati chawal)
• 1/4 tsp saffron (kesar) strands
• 2 tsp warm milk (whole Buffalo, 6.5% fat)
• 1 1/2 tbsp oil
• 1 cup paneer (cottage cheese) cubes
• 1 tbsp ghee
• 1 bay leaf (tejpatta)
• 4 elaichi (green cardamom)
• 3 to 4 dalchini (cinnamon) sticks
• salt (namak) to taste
• 1/4 cup raisins (kismis)
• 2 tbsp fried cashew nut (kaju)

Steps

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.