Saffron Rice Recipe | Zafrani Pulao (saffron rice) in Stove top | Simple & Easy - no extra effort

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide similar crunch and flavor.

basmati rice

🥗Healthier: brown rice

💰Cheaper: jasmine rice

Brown rice adds fiber, while jasmine is often less expensive.

saffron

💰Cheaper: turmeric

Turmeric adds color but lacks saffron's unique flavor.

Wash 2 cups of basmati rice thoroughly and soak in water for at least 30 minutes.

Heat a pan and add 2 tablespoons of oil.

Add 20 split cashews to the pan and fry until slightly brown, about 1-2 minutes.

Remove the cashews from the pan once browned and set aside.

In the same pan, add 2 medium-sized sliced onions and fry until golden brown.

Remove the fried onions from the pan and set aside.

Add 2 tablespoons of ghee to the pan.

Add 2 cinnamon sticks, 5 cardamom pods, 4-5 cloves, 2 bay leaves, and 1 teaspoon of cumin seeds to the ghee.

Once the spices start to infuse their aroma, add the soaked rice to the pan and fry for about 1 minute until it turns slightly whitish.

Add 4 cups of water to the rice (double the amount of rice), and give a light mix.

Add salt to taste and 1/2 teaspoon of sugar, mixing gently to avoid breaking the rice.

Cover the pan and cook until the rice is 90% done, with most of the water evaporated.

Add the fried cashews back into the rice.

Once the rice is about 80% cooked, add the fried onions, chopped coriander leaves, and the saffron soaked in hot milk on top.

Turn the heat to low, cover the pan, and cook for another 3 minutes.

After 3 minutes, remove the lid and check if all the water has evaporated.

Switch off the heat and let the rice sit for another 3-4 minutes.

After resting, fluff the rice gently and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens