Zafrani Pulao Recipe(In Gujarati language), Mughlai by Tarla Dalal

Zafrani Pulao, Recipe Link : http://www.tarladalal.com/Zaffrani-Pu... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   ---------------------------------------------------------------------------------------------------- Zaffrani Pulao After having seen Mughlai food it is evident that saffron or kesar is a much-loved ingredient that can be used in a number of dishes. Zaffrani chawal or saffron rice is simply rice prepared with saffron flavouring. Paneer, cashewnuts and raisins make this preparation a rich delicacy that is easy to prepare and that can be cooked up in a jiffy. Preparation Time: 10 minutes. Cooking Time: 14 minutes. Serves 4. Soaking Time: 15 minutes. 1¼ cups long-grained rice (basmati) ¼ tsp saffron (kesar) strands 2 tsp warm milk 1½ tbsp oil 1 cup paneer (cottage cheese) cubes 1 tbsp ghee 1 bayleaf (tejpatta) 4 cardamom (elaichi) 3 to 4 cinnamon (dalchini) sticks Salt to taste ¼ cup raisins (kismis) For the garnish 2 tbsp fried cashewnut (kaju) halves 1. Clean, wash and soak the rice for about 15 minutes. . Drain and keep aside. 2. Combine the saffron and warm milk in a small bowl, mix well and keep aside. 3. Heat the oil in a broad non-stick pan, add the paneer cubes and sauté on a medium flame for 2 minutes, while stirring occasionally or till they turn light brown in colour. Keep aside to cool. 4. Heat the ghee in a deep non-stick pan, add the bayleaf, cardamom and cinnamon and sauté on a medium flame for few seconds. 5. Add the rice and sauté on a medium flame for 1 to 2 minutes. 6. Add 2½ cups of hot water and salt, mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. 6. Add the raisins, paneer and saffron-milk mixture, mix well and cover and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot garnished with cashewnuts.