Kesar Pulao (saffron Rice Pilaf)
Kesar Pulao, also known as Saffron Rice Pilaf, is a fragrant and flavorful dish that is popular in Jain Cuisine. It is made with aromatic basmati rice, saffron, and a blend of whole spices, making it a perfect dish for special occasions and festive gatherings.
Ingredients
- 2 cups basmati rice
- 1/4 teaspoon saffron strands
- 2 tablespoons ghee (clarified butter)
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 1/4 cup mixed vegetables (carrots, peas, beans) - optional
- Salt to taste
- 4 cups water
Instructions
- Wash the basmati rice until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a small bowl, soak the saffron strands in 2 tablespoons of warm water and set aside.
- Heat ghee in a large pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 1-2 minutes until fragrant.
- If using mixed vegetables, add them to the pot and sauté for 2-3 minutes.
- Add the drained rice to the pot and gently sauté for 2-3 minutes, stirring occasionally.
- Pour in the saffron water, add salt, and mix well. Add 4 cups of water and bring to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let the rice cook for 15-20 minutes or until all the water is absorbed and the rice is cooked through.
- Fluff the rice with a fork and let it sit, covered, for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 6g
Supplies
Large pot Spoon Bowl
Tools
Cooking stove Fork
Serving suggestions
Serving suggestions: Serve Kesar Pulao with a side of raita (yogurt dip) and papad (crispy flatbread).
Tips & tricks
Tips: Soaking the rice and saffron enhances the flavor and texture of the dish. Be gentle when stirring the rice to avoid breaking the grains.
Cost
$10