If you’ve always associated Hyderabad with its biryani, this is your sign to try Zafrani pulao. Perfect for festive occasions and special gatherings, here is a simple recipe to make the Hyderabadi delicacy at home, just like how chefs made it in the royal kitchens.
Who said pulao is all about rice cooked in assorted vegetables and a mix of spices? Embodying royalty, Zafrani pulao is a symbol of grandeur that can take you back to the Mughal era. Passed down from the majestic kitchens of the Nizams of Hyderabad, unlike the spicy biryani, Zafrani pulao is a subtle, light-on-the-stomach one-pot dish that can be the highlight of your elaborate meals or fancy dinners.
The beauty of Zafrani pulao lies in saffron, or zaffran, also known as kesar. Just imagine the perfectly cooked long grains of basmati rice, cooked in a sauteed mixture of whole spices (khade masale), a generous amount of dry fruits and nuts, and of course, milk infused with saffron. The slightly sweet pulao is just the perfect way of making any meal a royal feast.
Whether it’s the crunch of a nut, the golden hue borrowed from kesar, or the perfectly blended flavours of cardamom pods and cloves, every spoonful of Zafrani pulao can transport you to the regal kitchens of Hyderabad. And wh
Read MoreRinse the rice under running water till you get clear water. Soak the rice in water for at least half an hour. This step will help you get fluffier pulao.
Warm up some milk and add saffron threads to it. Let the milk simmer for fifteen to twenty minutes till the saffron releases its colour and you get a yellow-ish hue, and set aside.
Melt some ghee on medium heat and add spices like cinnamon, cloves, green cardamom, and bay leaf. Sauté them till fragrant.
Peel the onion and chop it into slices. Add to the same pan and saute until translucent. Then, add in ginger-garlic paste and cook for a minute.
Add cashew nuts and raisins, and sauté till the cashews turn golden brown and the raisins plump up. While the raisins will add a subtle sweetness to the pulao, sautéed cashew nuts will add a crunchy element in every bite.
Once the mixture is ready, drain the water from the soaked rice and mix with the sautéed ingredients. Season with sugar and salt as per your taste.
Pour 4 cups of water and let the mixture start boiling. After a boil, reduce the heat, cover the pan with a lid, and simmer the contents for about 15-20 minutes. Don’t open the lid for at least fifteen minutes.
After fifteen minutes, turn off the heat and let the pulao rest for another ten minutes with the lid still on. The resting period will make the rice fluffier with the trapped steam.
Remove the lid, fluff the rice using a fork and pour the saffron-infused milk and rose water into the pan. Carefully mix everything together.
Garnish with coriander leaves and serve the Zafrani pulao with a bowl of raita, a side of papad and some salad.
No, biryani is layered and has a blend of many spices. On the other hand, Zafrani pulao is lighter and an aromatic one-pot dish that is all about saffron and a subtle sweetness.
While the traditional version of Zafrani pulao is vegetarian and uses minimal veggies, you can always customise it to make it more filling, healthier, or suitable for yourself.
To prevent your pulao from clumping, always use good-quality basmati rice and soak it before cooking. Also, maintain the rice to water ratio of 1:2 to get the fluffy texture.
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