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Zafrani Pulao


Take care to not burn or over cook the rice.

Basmati rice (2 cups)
Saffron (kesar) (1 tsp)
Cashew nuts (kaju), chopped (1 tbsp)
Almond, chopped (2 tbsp)
Raisin (kismish) (2 tbsp)
Milk (1/2 cup)
Onion, thinly sliced (1)
Sugar (1 tbsp)
Salt (To taste)
Desi ghee (2 tbsp)
Cardamom powder (elaichi) (1 tsp)
Nutmeg powder (jaiphal) (a pinch)
Mint leaves, chopped (pudina) (1 tbsp)


  • Wash basmati rice and keep aside.
  • In a bowl, soak kesar in warm milk for 10 minutes and keep aside.
  • Heat ghee in a kadhai and sauté basmati rice for about 5 minutes on a medium flame or until it is fragrant.
  • Add kesar milk, water and salt to the rice. Stir well, cover and cook for about 15 minutes on a low flame.
  • Heat a tbsp ghee in another kadhai and add onions to it. Cook for about 2–3 minutes till the onions turn soft. Add the sugar.
  • Allow it to caramelise. Cook on medium flame for 2–3 minutes. As the onions turn dark brown, add chopped dry fruits, including kismish. Stir for about a minute and switch off the flame. Keep aside.
  • Now check the rice, if it is completely cooked, add elaichi and jaiphal powder and mix well.
  • Next, add the roasted dry fruits and onions.
  • Mix lightly. Garnish with chopped mint leaves (optional) and serve hot.