Zafrani Pulao

Bikramjits.Kitchen's picture

Sep. 15, 2013

Fragrant and sumptuous Indian rice made exotic with subtle aroma of saffron and richness of nuts and milk.


Rice 2 Cup (32 tbs) , soaked in water for 1/2 hour
Sugar 3 Teaspoon
Clarified butter 4 Teaspoon (ghee)
Almonds 1/2 Cup (8 tbs)
Cashew nuts 1/2 Cup (8 tbs)
Milk 1/2 Cup (8 tbs)
Nutmeg powder 1/4 Teaspoon
Cardamon powder 1/2 Teaspoon (green)
Water 2 Cup (32 tbs)
Saffron strands 8 (7



1. In a small bowl, dissolve saffron in milk and set aside.


2. In a pan heat the ghee (clarified butter). Add the almonds, and cashew nuts. Fry for a couple of minutes.

3. Add the soaked rice and stir well.

4. Sprinkle green cardamom powder and nutmeg powder.

5. Pour saffron soaked milk in the pan and then add sugar. Mix well till sugar coats the rice.

6. Pour water, cover and cook till the water evaporates and the rice is soft and fluffy.


7. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 459Calories from Fat 159

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 13 mg0.54%

Total Carbohydrates 62 g20.7%

Dietary Fiber 3 g12%

Sugars 5 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet