Zaffrani Pulao is made from whole spices, herbs,fresh tender meat and saffron. Light,quick and easy to make.

ZAFFRANI PULAO.

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zaffrani pulao is a rice dish,infused with saffron,whole spices and tender meat. A unique recipe which is light and flavorful,full of protein,nutrients and nourishment,easy,simple and quick to make.

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Try my Recipe Lucknowi Biryani while you are on my blog.

Lucknowi Biryani.

It’s one of those interesting recipes, which is easy to make and so light on your stomach, that you don’t feel lethargic after eating. In summers as our appetites go for a toss and we crave to eat something light or cold,this recipe fits the bill for a lovely lunch or main’s recipe. Indian food though interesting, sometimes can be quite heavy and spicy, so making something which is unique or light on your palate makes sense.

I learnt this recipe during the lockdown period, it’s 5 years since and this recipe still finds place on my dining from time to time,it’s really versatile, can be made from any meat or even simple plain using vegetables and mushrooms or tofu/paneer.

The original Recipe belongs to Zakir, though now I don’t remember well on which blog I read it,I copied down the recipe in my Recipe book for further reference but will like to give complete credit to Zakir ji for such a fabulous and fantastic recipe. At that time I was not much into experimenting or exploring, like every homecook who was stuck and trying to be innovative, so was I,I hadn’t imagined I would be blogging and sharing my culinary journey. So feel sad today for my lapse in judgment of not Journaling the blogs or names 😢 So without further ado let’s begin.

  • Ingredients :
  • Meat : 1/2 kilo.
  • Rice : 350 grams.
  • Onions : 2 medium thinly sliced.
  • Whole spices : Garlic : 4 cloves,peeled.
  • Star anise : 4 to 5.
  • Fennel seeds : 2 tablespoon.
  • Coriander seeds : 2 tablespoon.
  • Green chilies : 3 to 4 slit in the middle.
  • Plums : 100 grams.
  • Turmeric : 1 tablespoon.
  • Saffron : 1 packet ( soaked in milk and kept ready at the side)
  • Ghee : 1/2 cup
  • Salt : To taste.
  • Water : 2 cups.
  • Muslin cloth : To strain.
  • Method of preparation :
  • Heat the pan on medium flame, add ghee,once the vapor rises, add thinly sliced onions and chopped garlic to it.
  • Saute well till they are golden brown, once done add the meat to it,keep stirring the meat till it changes color and the raw smell is gone.
  • Now,use the muslin cloth, place fennel and coriander seeds in it tie it well and put in the pan.
  • Along with the spice bag,add turmeric, salt and mix other whole spices of your choice.
  • Cook for around 2 to 3 minutes, stir after 5 minutes add nearly 2 glasses of water and cook till the meat is tender (not fall apart) cover with lid.(30 to 40 minutes).
  • Next add the soaked rice along with the green chilies on top of the meat,spread it evenly on the meat.
  • Cook till the rice starts to bloom and starts to rise up,at this stage add the plums and saffron and mix it well.
  • Simmer it on a low flame for 8 to 10 minutes or until done.
  • Garnish with your favorite condiments and herbs, dish it out,Your zaffrani Pulao is ready to serve.
ZAFRANI PULAO.
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ZAFRANI PULAO.

Recipe by Lina@tikkazndcurriez. Course: Mains, Brunch, Dinner, Side dishCuisine: Indian, Lucknowi, North Indian, Middle-EasternDifficulty: Easy, easy-to-make, Quick, Simple.
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

450

kcal
Total time

50

minutes

Zaffrani Pulao is a flavorful, fragrant rice dish,which is infused with the amazing aroma of saffron also known as zaffran in hindi language. This is a very popular dish here in India and also in the middle East. Made from whole grain basmati rice,this dish with the luxurious blend of saffron and whole spices is a recipe fit for a king,no wonder it finds it’s way in all the festive gatherings and special occasions.

Ingredients

  • Any red meat of your choice (I have used lamb meat) : 1/2 kg.

  • Basmati long grain rice : 350 grams.

  • Green chilies : 3 to 4 (slit in between)

  • Onion : 2 medium (thinly sliced)

  • Garlic : 3 to 4 cloves.(peeled)

  • Star anise : 4 to 5

  • fennel seeds ( saunf) : 2 tablespoon

  • Coriander seeds : 2 tablespoons.

  • Green chilies : 3 to 4 slit in the middle.

  • Plums : 100 grams.

  • Turmeric : 1TBSP (tablespoon)

  • Saffron : 1 packet ( soaked in milk and kept ready at the side: (milk 2 to 3 tablespoon. )

  • Ghee : 1/2 cup

  • Salt : To taste

  • Water : 2 cups.

  • Muslin cloth : To strain.

Directions

  • Heat the pan,on medium flame, add the ghee(1/4th cup) when it gets heated add the thinly sliced onions and chopped garlic to it.
  • Saute well till they are golden brown and give that amazing aroma,once done add the meat to it ( wash the meat well under running water to remove all impurities.) Stir,till the meat changes color to brown and the raw smell is gone.
  • Now using the muslin cloth,make a purse of it,in it add the fennel seeds (saunf) and coriander seeds,tie it well and put it in the vessel along with the meat.
  • After adding the spice bag to the meat,add turmeric, salt to taste, and add all the whole spices of your choice.
  • Cover and cook for 3 minutes roughly for all the spices to get infused in the meat.
  • After 3 minutes add 2 glasses of water,stir and cook till the meat becomes tender. ( not fall apart. )till about 35 to 40 minutes, check the water level and the consistency in between.
  • Once the meat has become tender, infused with all the juices and aroma of the spices,add the long grained basmati rice.( previously soaked.) Along with the slit green chilies. Spread the rice evenly on the meat.
  • Cook till the rice blooms and starts to rise up,at this stage add the plums and saffron generously and mix well.
  • Simmer on low flame for 8 to 10 minutes or until done.
  • Garnish with your favorite ingredients and condiments.You are ready to serve and dish it out.Your Zaffrani Pulao is ready.

Notes

  • Zaffrani Pulao is a very exotic dish,which is made with rice and saffron mixed with whole spices, you can make this Pulao just as a side dish without any meat.
  • You can interchange the meat,with one of your choice ingredients or create a vegan or vegetable zaffrani Pulao.
  • Choose zaffran of highest quality.
  • While measuring the cup used to measure rice and ghee,should be used to measure water.
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  • If you make the recipe, do share your pics,would love to know about how it went for you.
  • You can connect with me on my email at @tikkazndcurriez.in
  • Images are created using canva and freepick for aesthetic purposes.
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