Zafrani Pulao/ Kesar Pulao/ Saffron Rice

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Zafrani Pulao, as the name suggests has saffron as a key ingredient. The saffron strands imparts colour and it’s unique flavour to the rice dish. The addition of the roasted dry fruits brings more richness into the dish.
Zaffrani Pulao can be made in a lot many ways. While some people prefer sweet Zafrani Pulao, some prefer the not-so-sweet version. I belong to the latter category. I served this dish with Murg Musallam. You may serve this with a dish of your liking.

Zafrani Pulao/ Kesar Pulao/ Saffron Rice

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings


  • 2 cups Basmati rice
  • 2 tablespoons Clarified Butter /Ghee
  • 1 cup Hot Milk
  • 1-3/4 cups Water
  • 1/2 teaspoon Saffron strands
  • to taste Salt
  • 1 Sliced onion
  • 1/2 tablespoon Sugar (or more) upto 1 cup
  • 1 tablespoon Chopped cashew nuts
  • 1 tablespoon Chopped almonds
  • 1 tablespoon Raisins
  • 1/2 teaspoon Cardamom powder
  • 1/4 teaspoon Nutmeg powder


  • Put the saffron strands in the milk and keep aside.
  • Wash and drain the rice and keep aside.
  • Heat clarified butter in a pan.
  • Tip in the rice and fry for a minute.
  • Add the saffron milk, salt and water and mix well.
  • Cover and cook till the rice is cooked through.
  • Heat 1 tablespoon clarified butter.
  • Add the onion and saute till light brown in colour.
  • Add sugar and mix well.
  • Add the chopped nuts and fry till they turn brown in colour.
  • Switch off heat.
  • Add the cardamom powder and nutmeg powder to the rice and mix well.
  • Tip in the onion mixture and mix well.
  • Serve hot with a side dish of your choice.

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