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Hyderabadi Zafrani Pulav (Saffron Rice)








Ingredients:

Rice :  3∕4 cup
Yoghurt or curd: 2 tbsps
Cloves (Laung) – 2-3
Bay leaves (Tejpatta) – 3-4, small
Green cardamom (Chhoti elaichi) : 3-4
Cumin seeds (Zeera) – 1 tsp
Ginger paste – 1 tbsp
Garlic paste – 1tbsp
Onion : one small, finely cut length wise
Cashew nuts(kaju) : 10-12
Raisins (Kishmish) : 2 tbsps
Almonds (Badaam) : 5-8, sliced
Turmeric(Haldi): ¼ tsp
Kasuri Methi (These are dried methi/fenugreek leaves) : 1 tbsp
Coriander leaves , finely chopped : ¼cup
Mint leaves, finely chopped : ½ cup
Black pepper powder (Kali mirch) : ¼ tsp
Brown cardamom powder (Badi elaichi)  - ¼ tsp
Cinnamon powder (Dalchini) – 2-3 pinches pinch
Roast cumin seeds (Zeera) and grind into a fine powder – ½ tsp
Roast coriander seeds (Dhania) and grind into a fine powder – 1 tsp
Saffron strands (kesar) : ½ tbsp
Red chili powder as per taste
Milk : 5-6 tbsps
Salt to taste
Ghee for cooking

Directions:

  • Wash rice, drain the water and keep aside for 30 minutes.

  • Warm the saffron strands a bit , powder it and dissolve it in warm milk ( 5-6 tbsps). Keep it aside.

  • Fry all the dry fruits (Cashew nuts, raisins, almonds) and keep them aside.

  • Fry rice for 3-4 minutes. Keep them aside.

  • Heat some ghee  and add clove, bay leaves and  green cardamoms and let it brown.

  • Add cumin seeds and fry till the seeds stop spluttering.

  • Add finely sliced onions and fry till it becomes pinkish and translucent. Add salt to fasten the process.

  • Add ginger and garlic paste.

  • Now add coriander and mint leaves.

  • Add pre-fried dry fruits.

  • Add yoghurt and fry the whole mixture till all the water left out by yoghurt is evaporated.

  • Add all dry powdered masalas (Turmeric, kasuri methi, black pepper powder, brown cardamom powder , cinnamon powder, cumin seeds powder, coriander seeds powder, red chili powder as per taste).

  • Add water (1 cup) and give it a boil.

  • Add pre-fried rice and mix well.

  • Cover the pan and cook on low flame. Keep stirring the mixture in between.

  • Add saffron solution.

  • You can add more water if required.

  • In the end add butter and pomegranates (optional)

  • Serve hot with any of your favorite curry or raita.


Serves/Makes:  2
Post date: 2010-06-28 10:50:03
Post date GMT: 2010-06-28 14:50:03
Post modified date: 2010-10-14 18:21:47
Post modified date GMT: 2010-10-14 22:21:47
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