Thursday, November 10, 2011

Kesariyan Pulao (Saffron Rice)

Kesariyan Pulao is a version of a rich shahi pulao. The ting of kesar makes it really delectable.
Kesariyan Pulao

1cup Basmati Rice
1/2 tsp Saffron (soaked in milk)
1 Cinnamon stick
2 Black Cardamom
2 Green Cardamom
1tsp Shahi Jeera
Salt to Taste
1tbsp Desi Ghee
2 Cups of water


  • Soak rice in water for 1 hour before cooking it.
  • Soak saffron in milk for 10 minutes.
  • Heat ghee in a kadahi, add in cumin seeds or shahi jeera.
  • When it starts crackling, add in Cinnamon stick + black cardamom + green cardamom.
  • Add in water. Mix in the soaked saffron + salt.
  • Add in rice.
  • Cover the lid. Let it cook on medium flame for 10 minutes, until the rice is tender.
  • Serve hot with any curry or curd.

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