Zaffrani Pulav
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INGREDIENTS
Rice : 3∕4 cup
Yoghurt or curd: 2 tbsps
Cloves (Laung) – 2-3
Bay leaves (Tejpatta) – 3-4, small
Green cardamom (Chhoti elaichi) : 3-4
Cumin seeds (Zeera) – 1 tsp
Ginger paste – 1 tbsp
Garlic paste – 1tbsp
Onion : one small, finely cut length wise
Cashew nuts(kaju) : 10-12
Raisins (Kishmish) : 2 tbsps
Almonds (Badaam) : 5-8, sliced
Turmeric(Haldi): ¼ tsp
Kasuri Methi (These are dried methi/fenugreek leaves) : 1 tbsp
Coriander leaves , finely chopped : ¼cup
Mint leaves, finely chopped : ½ cup
Black pepper powder (Kali mirch) : ¼ tsp
Brown cardamom powder (Badi elaichi) – ¼ tsp
Cinnamon powder (Dalchini) – 2-3 pinches pinch
Roast cumin seeds (Zeera) and grind into a fine powder – ½ tsp
Roast coriander seeds (Dhania) and grind into a fine powder – 1 tsp
Saffron strands (kesar) : ½ tbsp
Red chili powder as per taste
Milk : 5-6 tbsps
Salt to taste
Ghee for cooking
INSTRUCTIONS
1. Wash rice, drain the water and keep aside for 30 minutes.
2. Warm the saffron strands a bit , powder it and dissolve it in warm milk ( 5-6 tbsps). Keep it aside.
3. Fry all the dry fruits (Cashew nuts, raisins, almonds) and keep them aside.
4. Fry rice for 3-4 minutes. Keep them aside.
5. Heat some ghee and add clove, bay leaves and green cardamoms and let it brown.
6. Add cumin seeds and fry till the seeds stop spluttering.
7. Add finely sliced onions and fry till it becomes pinkish and translucent. Add salt to fasten the process.
8. Add ginger and garlic paste.
9. Now add coriander and mint leaves.
10. Add pre-fried dry fruits.
11. Add yoghurt and fry the whole mixture till all the water left out by yoghurt is evaporated.
12. Add all dry powdered masalas (Turmeric, kasuri methi, black pepper powder, brown cardamom powder , cinnamon powder, cumin seeds powder, coriander seeds powder, red chili powder as per taste).
13. Add water (1 cup) and give it a boil.
14.Add pre-fried rice and mix well.
15. Cover the pan and cook on low flame. Keep stirring the mixture in between.
16.Add saffron solution.
17. You can add more water if required.
18.In the end add butter and pomegranates (optional).
19. Serve hot with any of your favorite curry or raita.