Zaafrani Pulao

1. 1
   prep

   Soak the rice and saffron.

   1.Wash 1.5 cups basmati rice under running water until water runs clear.

   2.Soak rice in fresh water for 30 minutes, then drain completely.

   3.In a small bowl, soak 10 saffron strands in 2 tbsp warm milk; set aside.

   TIPDon't skip washing—removing surface starch keeps the grains separate.
2. 2
   fry · ~3 min

   Fry the dry fruits.

   1.Heat 1 tsp ghee in a small pan over low heat.

   2.Add 2 tbsp cashew halves and 2 tbsp sliced almonds, fry until golden (1-2 min).

   3.Remove with a slotted spoon and set aside on a paper towel.

   4.In the same pan, add 2 tbsp raisins and fry until they puff up (20-30 sec). Remove and set aside.

   TIPLow heat is essential—nuts burn quickly and turn bitter.
3. 3
   saute · ~1 min

   Bloom the whole spices.

   1.In a heavy-bottomed pot, heat the remaining ghee (about 1.5 tbsp) over medium heat.

   2.Add 2 bay leaves, 4 crushed green cardamom pods, 4 cloves, and 1 cinnamon stick.

   3.Sauté until the spices crackle and become fragrant (30-40 sec).

   TIPMedium heat—high heat will scorch the spices and make them acrid.
4. 4
   saute · ~2 min

   Toast the drained rice.

   1.Add the drained basmati rice to the pot with the whole spices.

   2.Gently stir and toast the rice for 2 minutes until each grain is well-coated with ghee and turns slightly opaque.

   TIPStir gently—too much force breaks the long grains.
5. 5
   simmer · ~18 min

   Add water and cook the rice.

   1.Pour 2.25 cups of water into the pot along with 0.5 tsp salt and 1 tsp sugar.

   2.Add the saffron-milk mixture and 0.5 tsp rose water.

   3.Bring to a rolling boil, then immediately reduce heat to the lowest setting.

   4.Cover tightly with a lid and let it simmer for 15-18 minutes until all water is absorbed.

   TIPOnce covered, resist the urge to open the lid—steam is what finishes the cooking.
6. 6
   rest · ~5 min

   Rest the pulao.

   1.Turn off the heat and let the pot rest, covered, for 5 minutes.

   2.Fluff the rice gently with a fork to separate the grains.

   TIPFork-fluffing prevents the grains from breaking and turning mushy.
7. 7
   assemble

   Layer with fried nuts and garnish.

   1.Gently fold in two-thirds of the fried cashews, almonds, and raisins.

   2.Transfer to a serving platter and sprinkle the remaining dry fruits on top.

   3.Scatter crispy fried onions and fresh pomegranate seeds over the rice.
8. 8
   serve

   Serve warm.

   Serve Zaafrani Pulao warm alongside a rich vegetable korma, dal makhani, or a cooling cucumber raita.

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