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Saffron Rice (Kesar Pulao)

Fragrant basmati rice cooked with saffron, whole spices, and mixed vegetables, creating a vibrant and aromatic dish perfect for special occasions.

Category: Vegetarian, Rice Dish, Indian Cuisine

Cooking Preparation

Preparation Guide

  • Heat ghee in a deep pan or pot over medium heat. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Saute for a minute until fragrant.

  • Add the sliced onions and sauté until they turn golden brown.

  • Add the diced carrots, green peas, and mixed bell peppers. Cook for 3-4 minutes until the vegetables are slightly tender.

  • Drain the soaked rice and add it to the pot. Stir well to coat the rice with the vegetables and spices.

  • Pour in the soaked saffron along with the milk. Add salt to taste and mix gently.

  • Pour water into the pot and bring the mixture to a boil.

  • Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

  • Once done, fluff the rice gently with a fork. Garnish with halved cashews.

  • Serve hot as a flavorful accompaniment to your favorite Indian curries or enjoy it on its own.

Chef's Tips

  • Soaking the rice helps in achieving fluffy and separated grains.

  • Adjust the quantity of saffron according to your preference for color and flavor intensity.

  • You can customize the vegetables according to your taste and availability.

  • For added richness, you can replace water with vegetable broth or coconut milk.



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