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Friday, August 27, 2010

Zafrani Pulao

Zafrani Pulao

Ingredients450 gm (2 cups) basmati rice
1 medium onion
2 tablespoons ghee
1/2 teaspoon black cumin seeds
1 inch stick cinnamon
1-2 black cardamoms
2-3 cloves
bay leaf
saffron strands
50 gm (1/2 cup) slivered almonds
25 gm green raisins or sultanas
about 750 ml (3 cups) water
1 teaspoon salt

Method
  • Soak saffron in one tablespoon of warm water for 30 minutes.
  • Meanwhile rinse rice and soak in fresh water for 30 minutes in a pan.
  • Heat ghee in a heavy saucepan. Slice onion thin and add onion and all the spices except saffron to the hot ghee. Stir-fry until the onion turns golden brown.
  • Add almonds, raisins and well-drained rice and stir-fry for a further 5 minutes.
  • Pour water into the rice, It should be just the right quantity - one inch above the rice level.
  • Add the salt and saffron, stir well and bring to the boil.
  • Reduce heat, cover the pan tightly and cook on slow fire for about 20 minutes until the rice is tender and fluffy and the water is absorbed. Fluff up the rice with a fork and serve immediately.

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