Eid Special Saffron Pulao Recipe

Description:

A vibrant golden-hued rice dish, Eid Special Saffron Pulao, is a sight to behold. The grains of basmati rice are plump and separate, glistening with ghee. Scattered throughout are the rich golden threads of saffron, contrasting beautifully with the snowy white rice. Slivered almonds and plump raisins add pops of texture and a delightful sweetness that complements the aromatic spices. The overall effect is one of richness and elegance, a fitting centerpiece for an Eid feast. The fragrant aroma of saffron, cardamom, and nutmeg fills the air, promising a delicious culinary experience.

Ingredients:

• - 1 cup basmati rice
• - 2 cups water
• - 1/2 cup milk
• - 1/4 cup ghee (clarified butter)
• - 1 large onion, finely chopped
• - 1 teaspoon saffron strands
• - 1/2 cup slivered almonds
• - 1/4 cup raisins
• - 1/2 teaspoon cardamom powder
• - 1/4 teaspoon nutmeg powder
• - Salt to taste
• - 2 tablespoons chopped fresh cilantro

Instructions:

1. 1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes. This helps the rice cook evenly.
2. 2. While the rice is soaking, heat the ghee in a large, heavy-bottomed pot or pan over medium heat. Add the finely chopped onions and sauté until golden brown, about 5-7 minutes. Stir frequently to prevent burning.
3. 3. Gently crush the saffron strands between your fingers and steep them in 2 tablespoons of warm milk for 10-15 minutes to extract the color and flavor.
4. 4. Add the cardamom powder and nutmeg powder to the sautéed onions. Stir for 30 seconds until fragrant.
5. 5. Drain the soaked rice and add it to the pot with the onions and spices. Stir gently to coat the rice evenly with the ghee and spices.
6. 6. Pour in the remaining milk and water. Add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.
7. 7. Once the rice is cooked, gently stir in the saffron milk, slivered almonds, and raisins. Mix carefully to distribute the ingredients evenly.
8. 8. Garnish with fresh chopped cilantro and serve hot.