Zafrani Pulao with Dal Sultani

Instructions

1. 1

   Prepare Rice and Saffron

   • Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes.
   • While the rice soaks, combine the saffron strands and warm milk in a small bowl. Set aside to bloom for at least 15 minutes.
2. 2

   Fry Nuts and Raisins

   • Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashew nuts and slivered almonds, frying for 1-2 minutes until they turn a pale golden color. Remove with a slotted spoon and set aside.
   • In the same ghee, add the raisins and fry for 30-45 seconds until they plump up. Remove and keep them with the fried nuts.
3. 3

   Sauté Aromatics and Onions

   • To the remaining ghee in the pot, add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30 seconds until 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 its raw aroma disappears.
4. 4

   Cook the Pulao

   • Drain the soaked rice completely and add it to the pot. Gently toast the rice with the onions and spices for 2 minutes, being careful not to break the grains.
   • Pour in the water, saffron-infused milk, sugar, and salt. Stir gently just once to combine everything.
   • Increase the heat to high and bring the water to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
5. 5

   Rest and Serve

   • After 15 minutes, turn off the heat but do not open the lid. Let the pulao rest and steam for another 10 minutes. This step is crucial for perfectly cooked, separate grains.
   • Open the lid and gently fluff the rice with a fork. Garnish with the fried nuts and raisins.
   • Serve hot with a side of cooling raita or a rich curry like Navratan Korma.