Zafrani Pulao is a famous dish comes from Hyderabad. Zafrani means saffron and liberal usage of saffron brings the dish name Zafrani Pulao.
The cooking method and ingredients for this pulao is much different than any other pulao. The pulao is rich and really delicious.
I got this recipe from a friend. Thanks to her, it turned out so well and everyone enjoyed it.
Preparation Time: 15 minutes
Marinating Time: 15 minutes
Cooking Time: 40 minutes
Serves : 4-5
Chicken: 750 grams with bones
Yogurt/Curd : 2 tablespoons
Ginger garlic paste: 2 tablespoons
Salt to taste
Cloves/Laung : 5
Cinnamon stick/Dalchini: 2" stick
Star anise: 1
Bay leaves: 2
Shahi jeera : 1 teaspoon
Mace : 1
Stone flower : 2
Black peppercorns: 15
For Milk mixture:
Saffron : 8-9 strands infused in 1/2 cup of hot milk
Cream : 1 cup
Mint leaves: 1/4 cup chopped
Cilantro/coriander leaves: 1/4 cup chopped
Rose water/kewra essence: 1 teaspoon
Basmati rice : 2 cups
Onion: 1 large sliced
Red chili powder: 2 teaspoons
Garam masala powder: 1 1/2 teaspoons
Water: 1 1/2 cups
For garnish (optional)
Boiled and fried eggs
Mix well all ingredients listed under chicken and marinate for 15 minutes.
Soak saffron in hot milk, let it cool and mix all ingredients listed under milk mixture.
Wash and soak rice for 15 minutes.
Heat 4 tablespoons of ghee in a pan and add the ingredients listed under tempering. Fry for 1 minute. Add onions and sauté till they turn light brown.
Add red chili powder and garam masala and mix well. Add chicken and fry for 8 minutes.
Add the milk mixture and water, mix well. Add drained rice. Bring it to a boil and simmer. Close lid and cook for 20 minutes until the rice is done.
Serve hot with raita.
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