Zaffron Pulav

Ingredients:

Saffron : 1 or 2 pinches

Warm Milk : ¼ cup

Basmati rice : 1 cup soaked

Chopped  veggies : ¼ cup (I used french beans, carrots, potatoes and capsicum)

Ghee : 2 tblspn

Turmeric : ¼ tspn

Salt : As per taste.

Slit green chilies : 2 (more or less as per your taste)

Whole masala : 2 or 3 cardamom/elaichi , 1 inch dalchini/cinnamon, 1 bay leaf, 1 tspn shajeera, 2 cloves, small biryani flower, 1 or 2 petals of mace)

Onions : ¼ cup chopped

Water : 2 1/2 cups if you use lagan or handi and only 2  1/4^th  cups if you use pressure cooker.

Method :

·         Soak saffron in warm milk and rest it for a while.

·         Place a handi or lagan or a pressure cooker.  Add ghee and let it melt.

·         Add whole masala and sauté. Let them fry for 2 mins

·         Add onions and sauté. Let them cook until they turn translucent.

·         Add turmeric powder and mix.

·         After 2 mins add veggies, slit green chilies and salt.

·         Mix them well, turn the flame to low, close the lid and let it cook for 4 mins.

·         Veggies may turn soft as they release water they contain.

·         Now add soaked basmati rice and sauté without breaking rice.

·         Now add saffron milk and mix.

• Add water and few drops of lime juice (Lime juice helps to avoid over cooking of rice)

·         If you use pressure cooker you can add just 2 cups of water and pressure cook it for upto 2 whistles.

·         If you use handi or lagan, add 2 ½ cup water and let it cook with out lid for about 6 mins or until excess water is evaporated.

·         Once excess water is evaporated, close the lid and let it cook for 3 to 4 mins.

·         Open the lid and check if any moisture is left. If there is any moisture left, cook for 3 more mins.

·         If there is no moisture left turn off the flame. Garnish with roasted nuts (I did not roast nuts as i like raw flavor of cashew with zaffron pulav) serve it hot.