Zafrani Vegetable Pulao
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
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Rice and Saffron (35 minutes)
- b.Gently wash the basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes.
- c.In a small bowl, warm the milk for 20 seconds in a microwave. Add the saffron strands and set aside to allow the color and aroma to infuse.
- d.After 30 minutes of soaking, drain the rice completely in a colander and set aside.
- 2
Step 2
- a.Sauté Aromatics and Onions (10 minutes)
- b.Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Add the whole spices: shahi jeera, bay leaf, cinnamon stick, green cardamom, cloves, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
- d.Add the thinly sliced onions and cook, stirring occasionally, for 8-10 minutes until they turn a deep golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook Vegetables and Masala (5 minutes)
- b.Add the mixed vegetables to the pot and sauté on medium-high heat for 3-4 minutes until they are slightly tender-crisp.
- c.Reduce the heat to low. Add the whisked curd and stir continuously for 1 minute to prevent it from curdling.
- d.Stir in the coriander powder, turmeric powder, and salt. Mix well to coat the vegetables.
- 4
Step 4
- a.Combine and Cook the Pulao (20 minutes)
- b.Add the drained basmati rice to the pot. Gently fold it with the vegetables and masala for about a minute, being careful not to break the delicate rice grains.
- c.Pour in 2.75 cups of water and the saffron-infused milk. Give it one final, gentle stir to combine everything.
- d.Increase the heat to high and bring the mixture to a rolling boil.
- e.Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes. Do not open the lid during this time.
- 5
Step 5
- a.Rest, Fluff, and Garnish (10 minutes)
- b.After the cooking time is complete, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This 'dum' period allows the grains to firm up and absorb residual steam.
- c.Open the lid, sprinkle the garam masala over the rice.
- d.Gently fluff the rice from the sides using a fork to separate the grains.
- e.Garnish with fried onions and freshly chopped coriander leaves. Serve hot with a side of raita or your favorite curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use high-quality, aged basmati rice for the best texture and aroma.
- 2Soaking rice is a non-negotiable step for long, fluffy, and separate grains.
- 3Do not stir the rice frequently after adding water, as this can release starch and make the pulao sticky.
- 4Ensure your pot has a tight-fitting lid to trap the steam effectively for 'dum' cooking. You can place a clean kitchen towel under the lid for a tighter seal.
- 5For a richer taste, you can replace water with an equal amount of vegetable broth.
- 6Fry the onions to a deep golden brown, but be careful not to burn them as they can turn bitter.
Adapt it for your goals.
Protein-Rich Pulao
Add 200g of cubed paneer or a cup of boiled chickpeas along with the vegetables for a more substantial and protein-packed meal.
Nutty & FruityNutty & Fruity
Garnish with 2 tablespoons of fried cashews, almonds, and raisins for a classic royal Mughlai touch, adding texture and sweetness.
Herbaceous FlavorHerbaceous Flavor
Add a handful of fresh mint leaves along with coriander leaves during the final garnish for a refreshing aroma and taste.
Why this is on our healthy list.
Rich in Antioxidants
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.
Aids Digestion
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.
Source of Fiber and Vitamins
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.
Frequently asked questions
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.