Zaffrani Pulao with Dal Sultani

Instructions

1. 1

   Prepare Rice and Saffron

   • Wash the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes.
   • In a small bowl, combine the warm milk and saffron strands. Let it sit for at least 15 minutes to allow the saffron to bloom and release its color and aroma.
2. 2

   Fry Nuts and Raisins

   • Heat 1 tablespoon of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the cashews and almonds, and fry for 1-2 minutes until they turn a light golden brown.
   • Add the raisins and fry for another 30 seconds until they plump up. Quickly remove the nuts and raisins with a slotted spoon and set aside.
3. 3

   Sauté Aromatics

   • In the same pot, add the remaining 2 tablespoons of ghee.
   • Once the ghee is hot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-45 seconds until they become fragrant.
   • Add the thinly sliced onions and cook for 7-9 minutes, stirring occasionally, until they are soft and golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4. 4

   Combine and Cook Pulao

   • Drain the soaked rice completely and add it to the pot. Gently stir for 2 minutes to toast the grains, being careful not to break them.
   • Pour in the water, the bloomed saffron milk, sugar, and salt. Add half of the fried nuts and raisins.
   • Gently stir once to combine all ingredients. Increase the heat to high and bring the mixture to a rolling boil.
5. 5

   Steam (Dum Cooking)

   • As soon as it boils, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid. For a better seal, you can place a clean kitchen towel under the lid.
   • Cook for 15-18 minutes without opening the lid, until all the water is absorbed and the rice is tender.
   • Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for fluffy, separate grains.
6. 6

   Garnish and Serve

   • Uncover the pot. If using, drizzle the kewra water over the rice for extra fragrance.
   • Gently fluff the rice with a fork. Garnish with the remaining fried nuts and raisins.
   • Serve the Zaffrani Pulao hot with a side of raita or a rich curry like Navratan Korma.