Aromatic Basmati rice cooked with the delicate flavor and beautiful golden hue of saffron. This royal Mughlai dish is studded with nuts and raisins, offering a perfect balance of sweet and savory notes.
A creamy, tangy, and mildly spicy curry from Hyderabad featuring large green chilies in a rich peanut, sesame, and coconut gravy. The perfect accompaniment for a flavorful biryani.
Aromatic Zaffrani Pulao with perfectly spiced Mirchi ka Salan – a soul-satisfying vegan delight!
This awadhi dish is perfect for lunch. With 763.87 calories and 13.07g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
4 pcs Green Cardamom Pods (lightly crushed)
4 pcs Cloves
1 tsp Ginger-Garlic Paste
2.75 cup Water
2 tsp Sugar
1 tsp Salt (or to taste)
1 tsp Kewra Water (optional)
Instructions
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
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
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
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
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
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.
335cal
6gprotein
21gcarbs
27gfat
Ingredients
200 g Bhavnagri Chilies (About 8-10 large, less spicy chilies. Banana peppers also work well.)
0.25 cup Peanuts (Raw and unsalted)
2 tbsp Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 pcs Onion (Medium-sized, thinly sliced)
5 tbsp Vegetable Oil (Divided)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Nigella Seeds
12 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract the pulp)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Chilies
Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
Remove the fried chilies from the pan and set them aside.
2
Roast the Masala Ingredients
In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3
Sauté Onions and Grind the Paste
In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
4
Cook the Curry Base
Heat the remaining 2 tbsp of oil in the pan over medium heat.
Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
5
Simmer the Salan
Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or plain steamed rice.
