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A fragrant and royal Mughlai rice dish, where long-grain basmati rice is cooked with the delicate aroma of saffron, whole spices, and a hint of sweetness. Garnished with fried nuts and raisins, it's perfect for celebrations.
For 4 servings
Prepare Rice and Saffron
Fry Nuts and Raisins
Sauté Aromatics and Onions
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A fragrant and royal Mughlai rice dish, where long-grain basmati rice is cooked with the delicate aroma of saffron, whole spices, and a hint of sweetness. Garnished with fried nuts and raisins, it's perfect for celebrations.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 912.62 calories per serving with 24.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Pulao
Rest and Serve
Substitute ghee with a neutral vegetable oil or vegan butter. Use warm water or almond milk to soak the saffron.
Add 1/2 cup of mixed vegetables like green peas, diced carrots, and beans along with the onions for a more wholesome meal.
Add a few drops of kewra water or rose water after the rice is cooked and before the resting period for an enhanced royal aroma.
Add 1-2 slit green chilies along with the whole spices to give the pulao a mild kick of heat.
Saffron is rich in antioxidants like crocin and safranal, which help protect your cells against oxidative stress and may have mood-enhancing properties.
Basmati rice is a good source of complex carbohydrates, providing a steady supply of energy to fuel your body and brain throughout the day.
The ghee, cashews, and almonds in this dish provide beneficial fats, including monounsaturated fats, which are important for heart and brain health.
A typical serving of Zafrani Pulao (about 1.5 cups or 275g) contains approximately 400-450 calories. The exact number can vary based on the amount of ghee and nuts used.
Zafrani Pulao is an indulgent dish best enjoyed on special occasions. While it's rich in carbohydrates for energy and contains some healthy fats from nuts, the use of ghee and sugar makes it calorie-dense. It can be part of a balanced diet when eaten in moderation.
The main difference lies in the cooking method. Pulao is a one-pot dish where rice and other ingredients are cooked together in a measured amount of liquid. Biryani involves par-cooking the rice and the meat/vegetable masala separately, then layering and slow-cooking them together on 'dum' (steam).
Yes, absolutely. To make it vegan, replace the ghee with a neutral vegetable oil or vegan butter, and use warm water or a plant-based milk (like almond or soy) to soak the saffron strands.
Mushy rice is usually caused by too much water, over-soaking the rice, or stirring it during the cooking process. Ensure you use the exact 1:1.75 to 1:2 rice-to-water ratio for soaked basmati and resist the urge to stir after it comes to a boil.