Zafrani Mutter Pulao
An aromatic rice dish bursting with flavours of whole spices and succulent peas.
Ingredients
1 cup Basmati rice
¼ tsp saffron
¼ cup refined oil
Whole Garam Masala – (1 bay leaf, 1 cinnamon stick, 1 cardamom, 3 cloves)
50 gm green peas
1½ tbsp ghee
¼ cup milk
1 onion, sliced
1 ½ -2 cups water
A few coriander leaves, chopped
A pinch of Salt
Method
- Deep fry the finely sliced onion in oil until golden brown and set aside.
- Wash Basmati rice in running water and soak for about 20 minutes.
- Soak saffron strands in a tbsp of warm milk.
- Toss the green peas in a tbsp of ghee and keep side.
- In a heavy bottom pan, add oil followed by bay leaf, cinnamon stick, cloves, green cardamom and sauté for a minute.
- Now add water, salt and milk and wait for it to come to a roll boiling stage.
- Add the drained rice to the boiling water and give it a gentle stir and reduce the heat to medium for about 10 minutes.
- Now add the soaked saffron strands on top of the rice, along with the green peas and cover it with a lid and reduce the flame to low. Cook for 5 minutes and turn off the flame.
- Garnish with fried onion and chopped coriander leaves.
