Loading...
Aromatic basmati rice cooked with a medley of colorful vegetables and infused with the luxurious flavor and color of saffron. This Mughlai classic is a feast for the senses, perfect for special occasions or a royal weeknight dinner.
For 4 servings
Prepare Rice and Saffron (35 minutes)
Sauté Aromatics and Onions (10 minutes)
Cook Vegetables and Masala (5 minutes)
A heart-healthy, low-sodium version of the classic Mughlai Nargisi Kofta, where spiced mutton meatballs encase boiled eggs, simmered in a rich, salt-free gravy flavored with aromatic spices and herbs.
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 a medley of colorful vegetables and infused with the luxurious flavor and color of saffron. This Mughlai classic is a feast for the senses, perfect for special occasions or a royal weeknight dinner.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 433.63 calories per serving with 8.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Cook the Pulao (20 minutes)
Rest, Fluff, and Garnish (10 minutes)
Add 200g of cubed paneer or a cup of boiled chickpeas along with the vegetables for a more substantial and protein-packed meal.
Garnish with 2 tablespoons of fried cashews, almonds, and raisins for a classic royal Mughlai touch, adding texture and sweetness.
Add a handful of fresh mint leaves along with coriander leaves during the final garnish for a refreshing aroma and taste.
Saffron is a powerful antioxidant, and the various whole spices like cloves, cinnamon, and cardamom contribute to fighting oxidative stress and reducing inflammation in the body.
Spices like shahi jeera (caraway seeds), cloves, and ginger are traditionally known to improve digestion, reduce bloating, and stimulate digestive enzymes, promoting better gut health.
The medley of vegetables provides essential dietary fiber, which is crucial for maintaining a healthy digestive system, along with a range of vitamins and minerals like Vitamin A from carrots and Vitamin C from cauliflower.
A single serving of this Zafrani Vegetable Pulao contains approximately 450-500 calories, depending on the specific vegetables and amount of ghee used. It offers a balanced mix of carbohydrates, healthy fats, and plant-based protein.
Yes, it can be a very healthy dish. It is packed with a variety of vegetables that provide essential fiber, vitamins, and minerals. Ghee, used in moderation, is a source of healthy fats. To enhance its health benefits, you can increase the vegetable-to-rice ratio or use brown basmati rice for extra fiber.
Absolutely. To make it vegan, simply replace the ghee with a neutral vegetable oil or coconut oil. For the curd, use a plant-based yogurt like unsweetened cashew or coconut yogurt. Also, ensure the milk used for soaking saffron is plant-based, such as almond or oat milk.
The primary difference lies in the cooking method. In Pulao, the rice and vegetables/meat are cooked together in a measured amount of liquid using the absorption method. In Biryani, the rice is par-boiled separately and then layered with a separately cooked, spiced gravy (masala) before being steamed together in a sealed pot ('dum' cooking).
Mushy rice is usually caused by too much water, over-stirring, or not using aged basmati rice. Ensure you use the exact 1:1.8 rice-to-liquid ratio (1.5 cups rice to 2.75 cups liquid). Do not stir the rice after the water comes to a boil, and make sure to soak the rice for the full 30 minutes.