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Kesar Pulao (Saffron Rice)Added On: Wednesday, May 28, 2008
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Rated by 1 users
- Shelf-life: 1 day
- Cooking time: 25 mins
- Servings: 4-5 persons
- Difficulty Level: Easy
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Ingredients1cup long grain (basmati) Rice 1cup Sugar (or according to taste) 3-4 Cardamom (green elaichi, split & crushed) Few strands of Saffron (kesar) 4 cloves 11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped 1tsp Raisins a Pinch of saffron (kesar)color dissolved in 2tsp warm water 2 tbsp pure ghee 1 tbsp mustard seeds silver paper (varak) Water for boiling rice. Procedure
- Wash soak and drain rice. Bring water to boil and add the rice and simmer the flame.
- When rice is half done add sugar (dissolved in little water) and ghee.
- When fully done add the saffron, cardamom, cloves and half of the dry fruit.
- Stir gently and cover for 10 minutes. Garnish it with remaining dry fruit and silver paper.
- Serve the kesar pulao fresh and hot.
Tags: Dinner Recipes, Easy Recipes, Everyday Cooking, Granny's Recipes, Healthy Recipes, Indian, Monsoon Recipes, Quick and Easy, Taste of Home, Vegetarian Recipes
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