Zafrani Pulao

How to Prepare

1. Rinse the basmati rice thoroughly under cold water until the water runs clear.
2. In a large pot, bring 10 liters of water to a boil, add 2 tablespoons of salt, and cook the rice until 70% done (about 8-10 minutes). Drain and set aside.
3. Heat 1 cup of ghee in the same pot over medium heat. Add cumin seeds, bay leaves, cinnamon sticks, cloves, and green cardamom. Sauté for 1-2 minutes until fragrant.
4. Add sliced onions and cook until golden brown (about 10 minutes).
5. Add ginger-garlic paste and sauté for 2 minutes.
6. Add soaked saffron along with its water, fried onions, and chopped nuts. Mix well.
7. Layer the partially cooked rice over the masala. Sprinkle rose water, kewra water, and remaining ghee on top.
8. Cover the pot with a tight lid and cook on low heat for 20-25 minutes (dum cooking) until the rice is fully cooked and aromatic.
9. Gently fluff the rice with a fork and garnish with additional nuts and coriander leaves before serving.