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Zafrani Pulao

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Published under: Pulao

This delicious Mughlai style Basmati rice with Saffron is a must have for any special occasion.
Zafrani Pulao

Basmati Rice – 2 cups
Saffron Strands – 1 tsp
Mixed Nuts – 1 cup (cashewnuts, almonds, walnuts and pistachios)
Raisins – 1/4 cup
Cranberries – 1/4 cup (optional)
Papaya – 1/4 cup, chopped
Pineapple – 1/4 cup, chopped
Grapes – 1/2 cup
Pomegranate Seeds – 1/3 cup
Apple – 1/2 cup, chopped
Bay Leaf – 1
Cinnamon – 1 inch piece
Cardamom – 1
Cloves – 3
Black Cumin Seeds – 1/2 tsp
Onions – 1/2 cup, lightly fried till golden
Ginger Garlic Paste – 1 tsp
Coriander Leaves – handful
Mint Leaves – handful
Sugar – 1 tblsp
Cumin Powder – 1/2 tblsp
Coriander Powder – 1/2 tblsp
Milk – 1/4 cup
Oil – 2 tblsp

To Garnish:
Ghee – 1 tblsp
Coriander Leaves
Saffron Strands

1. Soak the rice for 10 minutes.
2. Add the saffron strands to milk and keep aside.
3. Heat oil in a pan over medium flame.
4. Fry the bay leaf, cumin seeds, cinnamon, cardamom and cloves for 45 to 60 seconds.
5. Add the mixed nuts and fry for another minute.
6. Add the raisins, cranberries and fry for another 30 seconds.
7. Ad ginger garlic paste, sugar, coriander powder and cumin powder.
8. Add the drained rice and pour enough water.
9. Cook for 3 to 4 minutes.
10. Add the onions, 1/2 of the saffron strands with milk, coriander leaves and mint leaves.
11. Cook until the rice is done.
12. Add the remaining saffron and mix well.
13. Add pineapple, grapes and papaya.
14. Stir gently.
15. Garnish with ghee, coriander leaves and saffron strands.
16. Serve hot.

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