Zafrani Vegetable Pulao

Name: Zafrani Vegetable Pulao
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup basmati rice (soaked for 30 minutes and drained); 2 cup water; 8 pcs saffron (soaked in 2 tbsp warm water); 1 tbsp ghee; 1 pcs onion (medium, thinly sliced); 1 pcs carrot (small, diced); 10 pcs beans (trimmed and cut into small pieces); 0.25 cup peas; 0.5 cup cauliflower (small florets); 1 pcs potato (small, peeled and cubed); 1 inch ginger (finely chopped); 1 pcs green chili (slit); 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon; 0.5 tsp salt; 2 tbsp cilantro (chopped); 2 tbsp mint (chopped)

RATING

4.6/5(78)

TASTE SCORE

9/10

Fragrant basmati rice cooked with saffron, whole spices, and mixed vegetables for a gently rich pulao that feels festive without being heavy. Each grain stays separate and lightly aromatic, making it a lovely rice dish for special meals.

PREP

20m

COOK

25m

SERVES

1 KATORI

267 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Soak the rice and saffron.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 30 minutes, then drain well.
3.Soak the saffron in 2 tablespoons warm water and set aside.
TIPDraining the rice well helps the grains stay separate when cooked.
saute · ~6 min
Cook the whole spices and onion.
1.Heat ghee in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.Cook for 30 seconds until fragrant.
4.Add the sliced onion and cook until light golden, 4 to 5 minutes.
TIPKeep the heat medium so the whole spices release flavor without burning.
saute · ~6 min
Cook the vegetables.
1.Add ginger and green chili and cook for 30 seconds.
2.Add carrot, beans, peas, cauliflower, and potato.
3.Cook for 4 to 5 minutes, stirring gently, until the vegetables are lightly coated in ghee.
mix · ~1 min
Add the rice, salt, and herbs.
Add the drained rice, salt, mint, and cilantro. Gently mix for 1 minute so the rice is coated with the ghee and aromatics without breaking the grains.
boil · ~5 min
Add water and saffron water.
Pour in the water and the soaked saffron along with its soaking liquid. Bring the mixture to a gentle boil over medium-high heat.
steam · ~15 min
Cover and cook the pulao.
Once the water is almost level with the rice, reduce the heat to low, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
TIPDo not stir once the rice starts simmering, or the grains can turn sticky.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains finish steaming and firm up.
serve
Fluff and serve the pulao.
Open the pan, gently fluff the rice with a fork, and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati very well before adding it, or the extra moisture can make the pulao gummy.
2
Cook the onion only to light golden; deeply browned onion can overpower the delicate saffron aroma.
3
Use a heavy-bottomed pan with a tight lid so the rice steams evenly without scorching at the bottom.
4
After adding water, avoid stirring again; moving the rice while it cooks can break grains and turn the texture sticky.
5
If your peas are frozen, add them straight from the freezer so they keep their shape and bright color.
6
Resting the pulao for the full 10 minutes is key; the grains firm up and fluff more cleanly afterward.
7
For leftovers, cool quickly and refrigerate, then reheat covered with a spoonful of water to revive the steam.