Zafrani pulao: fragrant Kashmiri saffron rice

Golden streaks through white rice, the scent of saffron and whole spices, and a crown of fried nuts and raisins: zafrani pulao looks like a feast, yet it is one of the simplest rice dishes you can make. It is a favourite for festive meals across Kashmir and North India.

Ingredients (serves 4)

• 1½ cups basmati rice
• 3 tablespoons ghee
• 12 to 15 saffron threads, soaked in 3 tablespoons warm milk
• 1 bay leaf, 4 green cardamom pods, 4 cloves and a 2½ cm piece of cinnamon
• 1 teaspoon cumin seeds (shahi jeera if you have it)
• 1 small onion, thinly sliced (optional)
• 2¾ cups hot water
• 1 teaspoon salt and 1 teaspoon sugar (the sugar is optional)
• 10 Mamra almonds, halved
• 6 to 8 walnut halves, broken into pieces
• 2 tablespoons green raisins

Method

1. Soak the rice. Rinse it until the water runs clear, soak it for 30 minutes, then drain it.
2. Fry the dry fruits. Heat the ghee in a heavy pan. Fry the almonds and walnuts over low heat until golden, add the raisins for a few seconds until they puff up, then lift everything out and set it aside.
3. Temper the spices. In the same ghee, add the bay leaf, cardamom, cloves, cinnamon and cumin. When the cumin sizzles, add the onion, if using, and cook until golden.
4. Toast the rice. Add the drained rice and stir gently for 2 minutes so every grain is coated in ghee.
5. Cook. Pour in the hot water with the salt and sugar. Bring it to a boil, cover tightly and cook on the lowest heat for 12 to 15 minutes, until the water is absorbed.
6. Add the saffron and rest. Drizzle the saffron milk over the rice in streaks, cover again and leave it off the heat for 10 minutes.
7. Serve. Fluff the rice gently with a fork so the golden and white grains mix, and top it with the fried nuts and raisins.

Tips

• Don't stir while it cooks. Lifting the lid and stirring breaks the grains. Trust the timing.
• Two-tone or all gold. Drizzling the saffron on top gives pretty streaks. For evenly golden rice, add the saffron milk with the water instead.
• What to serve with it. A cooling raita, a simple dal or a rich curry, and a cup of kahwa after the meal.

Get the saffron right

Twelve to fifteen threads are plenty for four people. Any more and the rice can taste bitter. Our guide on how much saffron to use covers every dish.

Made with our Kashmiri Saffron, Mamra almonds, walnuts and green raisins.