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Zafrani Pulao Recipe
Course:
Dessert
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
people
Calories:
521
kcal
Author:
Neha Mathur
It is a delicacy made using rice, saffron, sugar and dry fruits and is served especially during festival time.
Print Recipe
Ingredients
1
cup
Long Grain Basmati Rice
¼
cup
Milk
1
Pinch
Yellow food colour
2
Pinch
Saffron
½
teaspoon
Rose water
1
cup
Sugar
2
tablespoon
Ghee
¼
cup
Grated Dry Coconut
10-12
Almonds
Chopped
10-12
Cashew Nuts
Chopped
2
tablespoon
Chironji
2
tablespoon
Raisins
4-5
Cardamom
Crushed
2
Black Cardamom
Crushed
8-10
Cloves
Instructions
To start with, gently wash the rice in running water and soak in 2-3 cups of water for ½ hour.
Now mix milk, yellow food colour, saffron, rose water and sugar in a bowl and keep aside.
Heat 4-5 cups water in a pan and when it comes to a boil, add the soaked rice in the pan.
Cook on low heat till the rice it is just done.
Strain the rice in a sieve and mix a teaspoon of ghee in it and then keep it aside.
Heat the remaining ghee in another pan.
Once the ghee is hot, add coconut, almonds, cashew nuts, chironji and raisins and fry until they turn slightly browned.
Now add cardamom, black cardamom and cloves and fry for 20 seconds.
Add the milk mixture in the pan and bring it to a boil.
Simmer the heat and add the rice and mix gently.
Cover the pan with a lid and cook on low heat for 15-20 minutes.
Gently fluff the rice with a fork and serve hot.
Notes
Please keep in mind that rice will not cook once sugar is added to it. So cook the rice until it is just done and is not raw.
Nutrition
Calories:
521
kcal
|
Carbohydrates:
98
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Cholesterol:
20
mg
|
Sodium:
14
mg
|
Potassium:
217
mg
|
Fiber:
2
g
|
Sugar:
51
g
|
Vitamin A:
25
IU
|
Vitamin C:
0.8
mg
|
Calcium:
47
mg
|
Iron:
1.4
mg