BM #99 Day 26 -
To conclude this month long amazing Biryani/Pulao/Khichdi festival, here is the dish starting with last letter of the English alphabet, Zafrani Pulao. This pulao so flavorful and rich that it is a right fit for a Nawabi meal. I served it with a typical Hyderabadi Mirchi Ka Salan and Boondi raitha.
I shall post a recap of all the dishes which I have posted alphabetically in a couple of days. Meanwhile, enjoy the visual treat and please leave a comment below if you try it out.
Recipe Inspiration Vahchef
Ingredients -
Basmati Rice 1 1/2 cups
Saffron a pinch
Warm milk 2 tsp
Onions sliced 1 cup
Ginger-Garlic Paste 1 tsp
Dhania Jeera Powder 1 tsp (Biryani Masala Powder, Garam Masala can also be used)
Yogurt 1/4 cup
Coriander leaves chopped handful
Mint leaves chopped handful
Salt as needed
Water little less than 2 cups
Butter 1 Tbsp
Fried Onion handful (Optional)
Seasoning (Ghee 2 Tbsp, Almonds handful, Cashews handful, Raisins handful, Shajira 1/2 tsp, Cinnamon 1 inch piece, Cloves 4-5, Cardamom 1-2)
Method Of Preparation -
Wash and soak the basmati rice for about 30 minutes.
Warm the saffron for a couple of seconds and soak in warm milk for about 10-15 minutes. [Tip - Warming the saffron releases more fragrance and color]
In a heated pan, add ghee, shajira, almonds, cashews, raisins, cinnamon, cloves and cardamom. Saute them for a minute until they turn aromatic. Take care not to burn the raisins.
Add in the onions, ginger-garlic paste and saute until the onions are golden brown.
Sprinkle dhania-jeera powder, add the yogurt and chopped coriander and mint leaves. Mix well and add salt.
Add about 1 3/4 cups of water and let it come to rolling boil.
Drain the basmati rice and add the rice to the boiling water.
Cover and cook for about 8-9 minutes or until all the water is absorbed and the rice is about 90% cooked.
Remove the cover, reduce the heat, sprinkle the fried onion and the saffron water. Cover again and allow it to cook for 5 minutes.
Remove from heat and let it cool down for another 5 minutes. Remove the cover and fluff the rice with a fork.
Garnish with more nuts, coriander leaves and serve warm with any spicy gravy or raitha.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
Preparation Time 30 minutes
Serves 4-5
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What a lovely way to end the marathon! Your version zaffrani pulao looks colorful and the flavorful pulao would make a great accompaniment to any spicy gravy. Your mirchi ka salan and boondi ka raita combo sounds tempting.
Amazing salty zarda...I had no clue that we can make a salty version too. Awesome ! it looks super flavorful and I love that combination of salan and boondi raita.
Lovely dish! love this salty version of Zafrani pulao. Read so many variations of Zafrani pulao today, too good.
The accompaniments as well as the main pulao is so captivating, Harini! such a wonderful end to a great series :)
The accompaniments as well as the main pulao is so captivating, Harini! such a wonderful end to a great series :)
This is a lovely way to end the series Harini. Love the entire combination and must have been an exciting one!
Another delicious zaffrani pulao. This looks amazing Harini. Wonderful recipe to end the BM with.
mmm looks lipsmacking delicious. Beautiful plating and awesome share.
That's one scrumptious meal. The rice has come out really well. Love that mirch ka salan and boondi raita.
What a royal treat to end the Marathon. Pairs up beautifully with any spicy curry.. loving the whole spread here.. mirchi ka salan and raita!! yumm!!
Love this zarda recipe... super tast, rich and perfect for endup this series.