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Zafrani Pulao
Uttar Pradesh

Uttar Pradesh

Zafrani Pulao

  • Duration: 25 minutes
  • Serves: 2-4 people
  • Spice Level: Low

Authenticity Slice

Take care to not burn or over cook the rice.

Trivia Tadka

Want a taste of royalty? Cook this Zafrani Pulao! As the names suggests, this dish is made of  basmati rice is in a sweet and rich blend of spices. Zafrani Pulao is an Awadhi cuisine which is a fusion of Persian and Indian with Mughlai influence. It was cooked in the imperial kitchens of the Mughals. 


  • Basmati rice (2 cups)
  • Saffron (kesar) (1 tsp)
  • Cashew nuts (kaju), chopped (1 tbsp)
  • Almond, chopped (2 tbsp)
  • Raisin (kismish) (2 tbsp)
  • Milk (1/2 cup)
  • Onion, thinly sliced (1)
  • Sugar (1 tbsp)
  • Salt (to taste)
  • Clarified butter (ghee) (2 tbsp)
  • Cardamom powder (elaichi) (1 tsp)
  • Nutmeg powder (jaiphal) (a pinch)
  • Mint leaves, chopped (pudina) (1 tbsp)


  • Wash basmati rice and keep aside.
  • In a bowl, soak kesar in warm milk for 10 minutes and keep aside.
  • Heat ghee in a kadhai and sauté basmati rice for about 5 minutes on a medium flame or until it is fragrant.
  • Add kesar milk, water and salt to the rice. Stir well, cover and cook for about 15 minutes on a low flame.
  • Heat a tbsp ghee in another kadhai and add onions to it. Cook for about 2–3 minutes till the onions turn soft. Add the sugar.
  • Allow it to caramelise. Cook on medium flame for 2–3 minutes. As the onions turn dark brown, add chopped dry fruits, including kismish. Stir for about a minute and switch off the flame. Keep aside.
  • Now check the rice, if it is completely cooked, add elaichi and jaiphal powder and mix well.
  • Next, add the roasted dry fruits and onions.
  • Mix lightly. Garnish with chopped mint leaves (optional) and serve hot.

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