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Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
For 4 servings
Prepare the Rice and Saffron
Fry Nuts and Onions
Sauté Spices and Rice
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Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
This mughlai recipe takes 40 minutes to prepare and yields 4 servings. At 440.67 calories per serving with 7.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Pulao
Garnish and Serve
Add 1/2 cup of mixed vegetables like green peas, diced carrots, and beans along with the rice before adding water for a more wholesome meal.
Replace ghee with a neutral vegetable oil or coconut oil and use warm water or plant-based milk to bloom the saffron.
Add 100g of cubed paneer, lightly fried in ghee until golden, along with the nuts and raisins at the end.
The primary ingredient, Basmati rice, is a good source of complex carbohydrates, providing sustained energy to the body.
Saffron is packed with powerful antioxidants like crocin and safranal, which help protect cells from oxidative stress and may have mood-boosting properties.
Ghee, cashews, and almonds provide healthy fats, including monounsaturated fats and Omega-3s, which are beneficial for brain health and reducing inflammation.
One serving of Kesar Pulao contains approximately 420-460 calories, depending on the specific amounts of ghee and nuts used.
Kesar Pulao is a festive dish and is moderately healthy. It provides carbohydrates for energy from rice and healthy fats from ghee and nuts. However, it is calorie-dense and should be enjoyed in moderation as part of a balanced diet. Using less ghee can reduce the fat content.
Yes, you can absolutely make it without onions for a 'satvik' or Jain version. The pulao will still be aromatic and flavorful from the saffron and whole spices.
For soaked Basmati rice, a ratio of 1 cup rice to 1.75 to 2 cups of water is generally ideal for fluffy, separate grains. This recipe uses 1.5 cups of rice to 2.75 cups of water, which works perfectly for the absorption cooking method.
Mushy rice is usually caused by too much water, overcooking, or not letting it rest after cooking. Ensure you use the correct rice-to-water ratio, cook on the lowest heat, and never skip the 10-minute resting period with the lid on.