Hyderabadi Zafrani Pulao

by Rebecca Khatri

Hyderabadi Zafrani Pulao

Hyderabadi Zafrani Pulaohyderabadi zafrani Pulao

We use Kashmiri Zaffron to make this Hyderabadi Zaffroni Pulao. It is a natural food color. It gives a wonderful aroma to the dish.


Oil – 1 1/2 tablespoon (any refined oil)

Saffron – for coloring purpose (few strands of saffron is heated in some milk to get the color)

Ghee – 1 1/2 tablespoon

Onion – 2 (medium sized onion)

Ginger garlic paste – 1 1/2 teaspoon

Coriander leaves – about ½ bunch

Jeera – ½ to 1 teaspoon

Whole garam masala i.e. bay leaves, cloves, cardamom and cinnamon.

Biryani Masala – a pinch

Raison (Kismis) – 15 pieces

Almonds – 10 pieces

Cashew nuts – 15 pieces

Salt to taste

Ripe Pomegranate seeds

Rice – Long grain basmati rice about 2 cups

Method of Preparation

Heat up about 1 ½ tablespoon of oil. Put whole gram masala i.e. bay leaves (2 pieces), cloves (4 to 5 pieces), cardamom (4-5 green cardamom slightly crushed) and cinnamon (about 2 pieces 1 inch long).

Add Jeera. Now once Jeera splutters add dry fruits and saute it.

Put one chopped onion and allowed it to turn golden brown. Add Ginger garlic paste.

Now add salt (to taste) and biryani masala.

Add water (enough to cook 2 cups of basmati rice) and once it reaches a boil, put it for simmering.

Now add the long grained basmati rice and cover it with a lid and cook.

When water is absorbed, put saffron color mix (saffron heated in some milk to get the color) on top of it along with pomegranate seeds.

Put little butter on top of it and let it steam for another 5 minutes.

Hyderabadi Zafrani Pulao is now ready to be served! It goes well with kebabs, and kormas.

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