Special Zafrani Pulao

by Sunitha Fernandez
Long grain rice with saffron and other ingredients
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Votes: 1
Rating: 3
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Cuisine Andhra
Prep Time 1 hour
Servings
people
Ingredients
  • Long grain rice(washed and drained) - 2 cups
  • Saffron - 1 pinch
  • Cardamom(powder, Elakka) - 1/2 tsp
  • Raisins - 25 nos
  • Sugar - 1/2 cup
  • Milk - 1/2 cup
  • Nutmeg(powdered, Jathikka) - 1/4 tsp
  • Almonds(flaked) - 20 nos
  • Cashew nuts(chopped) - 12 nos
  • Ghee(As reqd) -
  • Salt(As reqd) -
Cuisine Andhra
Prep Time 1 hour
Servings
people
Ingredients
  • Long grain rice(washed and drained) - 2 cups
  • Saffron - 1 pinch
  • Cardamom(powder, Elakka) - 1/2 tsp
  • Raisins - 25 nos
  • Sugar - 1/2 cup
  • Milk - 1/2 cup
  • Nutmeg(powdered, Jathikka) - 1/4 tsp
  • Almonds(flaked) - 20 nos
  • Cashew nuts(chopped) - 12 nos
  • Ghee(As reqd) -
  • Salt(As reqd) -
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. For preparing special zafrani puloa, first heat some ghee in a vessel. Fry the cashew nuts and flaked almonds separately. Keep it aside.
  2. In the remaining ghee sautT the long grained rice for 2 minutes.
  3. Add in cardamom powder, saffron, sugar, nutmeg powder and rasins.
  4. Pour in 3 1/2 cups of water and the milk. Allow it to cook on low flame with a closed lid.
  5. Once done, garnish with fried cashew nuts and almonds.
  6. Special zafrani puloa is ready. Serve hot with veg or non-veg gravy.
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