Aromatic basmati rice cooked with a medley of colorful vegetables and infused with the luxurious flavor and color of saffron. This Mughlai classic is a feast for the senses, perfect for special occasions or a royal weeknight dinner.
Prep45 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving
435cal
9gprotein
71gcarbs
Ingredients
1.5 cup Basmati Rice (Use aged, long-grain for best results)
0.25 tsp Saffron Strands (Also known as Kesar or Zafran)
Aromatic Zafrani Pulao packed with roasted veggies – fiber-rich and soul-satisfying for any meal!
This mughlai dish is perfect for breakfast. With 434.74 calories and 8.82g of protein per serving, it's a low-fat, low-phosphorus option for your meal plan.
13gfat
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
0.25 tsp 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)
Instructions
1
Prepare Rice and Saffron (35 minutes)
Gently wash the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes.
In a small bowl, warm the milk for 20 seconds in a microwave. Add the saffron strands and set aside to allow the color and aroma to infuse.
After 30 minutes of soaking, drain the rice completely in a colander and set aside.
2
Sauté Aromatics and Onions (10 minutes)
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the whole spices: shahi jeera, bay leaf, cinnamon stick, green cardamom, cloves, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
Add the thinly sliced onions and cook, stirring occasionally, for 8-10 minutes until they turn a deep golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook Vegetables and Masala (5 minutes)
Add the mixed vegetables to the pot and sauté on medium-high heat for 3-4 minutes until they are slightly tender-crisp.
Reduce the heat to low. Add the whisked curd and stir continuously for 1 minute to prevent it from curdling.
Stir in the coriander powder, turmeric powder, and salt. Mix well to coat the vegetables.
4
Combine and Cook the Pulao (20 minutes)
Add the drained basmati rice to the pot. Gently fold it with the vegetables and masala for about a minute, being careful not to break the delicate rice grains.
Pour in 2.75 cups of water and the saffron-infused milk. Give it one final, gentle stir to combine everything.
Increase the heat to high and bring the mixture 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 15-18 minutes. Do not open the lid during this time.
5
Rest, Fluff, and Garnish (10 minutes)
After the cooking time is complete, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This 'dum' period allows the grains to firm up and absorb residual steam.
Open the lid, sprinkle the garam masala over the rice.
Gently fluff the rice from the sides using a fork to separate the grains.
Garnish with fried onions and freshly chopped coriander leaves. Serve hot with a side of raita or your favorite curry.
