Kesar Pulao

1. 1
   prep

   Soak the saffron.

   1.Warm 2 tablespoons of milk until just lukewarm.

   2.Add 12 saffron strands to the warm milk and set aside to steep for at least 15 minutes.
2. 2
   prep

   Rinse and soak the rice.

   Wash the basmati rice in several changes of water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain completely in a colander.

   TIPSoaking the rice ensures evenly cooked, long grains that don't break.
3. 3
   saute

   Fry the nuts and whole spices.

   1.Heat ghee in a heavy-bottom pan over medium heat until it melts and shimmers.

   2.Add cashew halves and fry until golden, about 1 minute. Remove with a slotted spoon and set aside.

   3.Add raisins to the same ghee and fry until they puff up, about 30 seconds. Remove and set aside with the cashews.

   4.To the remaining ghee, add cloves, cardamom, cinnamon stick, bay leaf, and star anise. Sauté until fragrant, about 30 to 40 seconds.

   TIPWatch the cashews closely — they burn in seconds. Have a plate ready before you start.
4. 4
   saute · ~2 min

   Toast the rice.

   Add the drained rice to the pan with the whole spices. Stir gently and toast for 2 minutes, ensuring every grain is coated with ghee and the rice turns slightly translucent.

   TIPStir very gently to avoid breaking the delicate soaked grains.
5. 5
   simmer

   Add water, saffron, and seasonings. Bring to a boil.

   1.Pour 2.25 cups of water into the pan with the rice.

   2.Add sugar and salt.

   3.Pour in the steeped saffron milk, gently swirling the bowl to get every strand.

   4.Stir once, then bring the mixture to a rolling boil over high heat.
6. 6
   simmer · ~15 min

   Simmer the pulao until the rice is cooked.

   1.Once boiling, reduce the heat to the lowest possible setting.

   2.Cover the pan tightly with a lid. You can seal the edges with a little dough or a clean kitchen towel under the lid for a tighter seal.

   3.Cook undisturbed for 15 minutes. Do not open the lid during this time.

   4.Turn off the heat and let the pan rest, covered, for an additional 5 minutes.

   TIPResist the urge to peek — steam escaping will result in unevenly cooked rice.
7. 7
   assemble

   Fluff and finish the pulao.

   1.Remove the lid. Gently fluff the rice with a fork to separate the grains.

   2.Sprinkle the rose water over the hot rice.

   3.Fold in the reserved fried cashews and raisins, and half the slivered almonds.
8. 8
   garnish

   Garnish and serve hot.

   Transfer the Kesar Pulao to a serving platter. Scatter the remaining slivered almonds on top for a beautiful finish. Serve immediately.

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