Zafrani Pulao
Zafrani Pulao.
Zafrani pilaf is a Hyderabadi special prepared with basmati rice and saffron. Saffron is soaked in warm milk to release all the color and flavor. Rice is soaked for sometime and fried in ghee. It is then cooked along with sugar and saffron milk till soft and fluffy.
Makes: around 2 Servings of Zafrani Pulao.
Ingredients:
Basmati Rice 1 Cup
Raisins 10 – 15
Almonds 10
Cashews 6
Cardamom Powder 1/4 tsp
Milk 1/4 Cup
Sugar 1/4 Cup
Saffron a very big Pinch
Ghee 1 tbsp
Method of preparation:
Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Soak almonds in warm water for sometime and peel off the skin.
Soak saffron in warm milk and keep aside.
Heat ghee in a pan, add cashews and fry for sometime.
Add raisins and fry for few more seconds.
Then, add rice and fry for a minute.
Stir in saffron milk, sugar and green cardamom powder.
Cook for couple of minutes till all the sugar melts, add almonds and 1 1/2 cups of water.
Cover and cook till all the water is absorbed.
Fluff the rice and serve zafrani pulao with gravy curry of your choice.
Notes: Make sure to get the rice right.
Suggestions: If the rice is not cooked properly, add few splashes of water to the rice and cook covered on low flame till done.
Variations: You can also add yellow food coloring for more vibrant color. Variations include adding ground spices to the rice while its cooking.
Other Names: Zafrani Pulao, Zafrani Pilaf, Zafrani Pulav.
Tweet This 
Buzz This 
Delicious Talimpu 
Facebook 
Stumble
Peas Pulao
Peas Pulao.
Peas pulao is a simple and mildly flavored pulao prepared with green peas and whole spices. Oil is tempered with couple of whole spices and sliced onion is fried. Basmati rice is cooked in the tempered oil along with green peas till the rice is soft and fluffy. Peas pulao serves as a great side dish to any spicy gravy curry or raita.
Makes: around 2 Servings of Peas Pulao.
Ingredients:
Green Peas 1 Cup
Basmati Rice 1 Cup
Onion 1
Green Chiles 3
Ginger 1 inch Piece
Garlic 2 cloves
Caraway Seeds 1/2 tsp
Cardamom 1
Cinnamon 1 inch Long Stick
Cloves 2
Bay Leaf 1
Salt to taste
Oil 1 tbsp
Method of preparation:
Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Remove stems, wash and slice the green chiles.
Peel, remove ends, halve and thinly slice the onion.
Peel and mince the ginger and garlic cloves.
Heat oil in a pan, add caraway seeds, cardamom, cinnamon, cloves and bay leaf.
Fry for few seconds or until caraway seeds start to pop.
Add sliced onion and fry till onion turns translucent.
Stir in ginger, garlic and green chiles.
Fry for few seconds, add green peas and basmati rice.
Stir fry for a minute, add 1 1/2 Cups of water and salt.
Cook covered until all the water has been absorbed by the rice.
Fluff the pulao and serve peas pulao with raita of your choice.
Notes: Make sure not to add too much water to cook the basmati rice.
Suggestions:If the rice is not cooked well, stir in few tablespoons of water and cook covered on low flame till done.
Variations: You can also add a small piece of mace to the tempering. Chopped carrots can be added along with green peas. Cilantro can also be used as a garnish.
Other Names: Peas Pulao, Peas Pilaf, Green Peas Rice, Mattar Pulao, Mutter Pulao.
Related Posts
---------
About the archives
Welcome to the Tag Archives here at Talimpu. Click on Page Numbers at bottom of the page to navigate.