Name: Zafrani Vegetable Pulao
Prep time: 45 min
Cook time: 30 min
Total time: 105 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1.5 cup Basmati Rice (Use aged, long-grain for best results); 0.25 tsp Saffron Strands (Also known as Kesar or Zafran); 2 tbsp Milk (Slightly warm); 3 tbsp Ghee; 1 tsp Shahi Jeera (Caraway seeds); 1 Bay Leaf; 1 inch Cinnamon Stick; 3 Green Cardamom Pods (Slightly crushed); 4 Cloves; 5 Black Peppercorns; 1 Onion (Large, thinly sliced); 1 tbsp Ginger-Garlic Paste; 2 Green Chili (Slit lengthwise); 2 cup Mixed Vegetables (Diced carrots, green beans, peas, cauliflower florets); 0.25 cup Curd (Whisked until smooth); 1 tsp Coriander Powder; 1 pinch Turmeric Powder; 1.5 tsp Salt (Adjust to taste); 2.75 cup Water; 0.5 tsp Garam Masala (For garnish); 0.25 cup Fried Onions (For garnish, also known as Birista); 2 tbsp Coriander Leaves (Freshly chopped, for garnish)