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Aromatic Basmati rice cooked with the delicate flavor and beautiful golden hue of saffron. This royal Mughlai dish is studded with nuts and raisins, offering a perfect balance of sweet and savory notes.
For 4 servings
Prepare Rice and Saffron
Fry Nuts and Raisins
Sauté Aromatics
Aromatic Basmati rice cooked with the delicate flavor and beautiful golden hue of saffron. This royal Mughlai dish is studded with nuts and raisins, offering a perfect balance of sweet and savory notes.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 423.75 calories per serving with 7.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Cook Pulao
Steam (Dum Cooking)
Garnish and Serve
Add 1/2 cup of mixed vegetables like green peas, diced carrots, and beans along with the onions to make it more wholesome.
Fry 100g of paneer cubes in ghee until golden and add them to the pulao along with the nuts and raisins before steaming.
Replace half of the water with vegetable broth or light coconut milk for a creamier and richer taste.
Saffron is a powerhouse of antioxidants like crocin, crocetin, and safranal, which help protect your cells against oxidative stress and free radicals.
Basmati rice is a good source of complex carbohydrates, which provide a steady and sustained release of energy, keeping you full and active for longer.
The inclusion of almonds and cashews provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
The main difference lies in the cooking method. In Pulao, the rice and other ingredients are cooked together in a measured amount of water (absorption method). In Biryani, the rice is par-cooked separately, and then layered with a separately cooked meat or vegetable gravy, and finally slow-cooked (dum) together.
One serving of Zaffrani Pulao (approximately 1.5 cups or 290g) contains around 440-480 calories. This is an estimate and can vary based on the exact amount of ghee and nuts used.
Zaffrani Pulao is a moderately rich dish due to the use of ghee, sugar, and nuts. It provides energy from carbohydrates and healthy fats. While it's more of a festive or special occasion dish, it can be part of a balanced diet when consumed in moderation. Saffron itself has several health benefits.
Absolutely. If you have a nut allergy or prefer not to use them, you can simply omit the cashews and almonds. The pulao will still be delicious and aromatic.
Store leftover pulao in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or gently heat in a pan on the stovetop until warmed through. The water helps to re-steam the rice and prevent it from drying out.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
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.
