adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Basmati Rice with Saffron (Zaffrani Pulao)
Basmati Rice with Saffron (Zaffrani Pulao)
0 Likes
Prep Time:
1 hour
Total Time:
1 hour 51 minutes
Basmati rice dazzles with luxurious saffron, a match made in culinary heaven.
Ingredients:
  • 1 cup uncooked basmati or regular long-grain rice
  • 2 tablespoons vegetable oil
  • 1/4 cup raw whole cashews
  • 1/4 cup golden raisins
  • 1 teaspoon cumin seed
  • 1/2 teaspoon black peppercorns
  • 5 cardamom pods
  • 6 whole cloves
  • 2 bay leaves
  • 2 three-inch cinnamon sticks
  • 2 medium red onions, cut in half and thinly sliced
  • 1 1/2 cups cold water
  • 1/2 teaspoon saffron threads
  • 1 teaspoon salt
Instructions:
  • Place the rice in a medium bowl and cover it with cold water. Gently rub the rice between your fingers and then drain. Repeat this process 4 or 5 times until the water runs clear. Soak the rice in cold water for 30 minutes, then drain and set aside.
  • Heat oil in a 2-quart saucepan over medium-high heat. Add cashews and stir-fry for 10 to 20 seconds until they turn golden brown. Remove the cashews with a slotted spoon and let them drain on paper towels.
  • Drop raisins into the sizzling hot oil and stir-fry for 20 to 30 seconds until they plump up. Use a slotted spoon to transfer them to drain with the cashews.
  • In hot oil, quickly sizzle cumin seed, peppercorns, cardamom pods, cloves, bay leaves, and cinnamon sticks for 15 to 30 seconds. Stir in the onions and cook for 3 to 4 minutes until they are golden brown.
  • Gently stir-fry rice for 1 minute, being careful not to break the tender grains. Add 1 1/2 cups cold water, saffron, and salt. Bring to a boil, then reduce heat to medium-high. Cook uncovered for 5 to 6 minutes until almost all the water evaporates, stirring occasionally.
  • Reduce the heat to low and cover the pot. Allow the rice to cook for 5 minutes, then remove from heat. Let the rice stand covered for 10 to 15 minutes.
  • Fluff rice with a fork or spoon to release steam. Serve garnished with roasted cashews and raisins, keeping the peppercorns, cardamom pods, cloves, bay leaves, and cinnamon sticks for added flavor (do not consume).

Similar Recipes