Saffron Pilau recipe

Ingredients: 

2cups basmati rice

3 cups chicken stock

¾ tsp saffron threads, crumbled

2 tbsps warm milk

1 1/2 cups onion, finely chopped

¼ cup butter, melted

Salt as per taste

 1/4 tsp ground black pepper





 Method 

Combine hot Milk and saffron to allow flavor to infuse into the milk.

In a pressure pan or a thick bottommed vessel.  saute onion in butter until golden. 

Add chicken stock, saffron, salt and pepper and bring to a boil.

As it starts boiling add basmati rice, cover, and simmer on low heat.

If you are using a pressure pan you need not use weight for this Pulao recipe.  

It will take about 20 - 25 minutes for the rice to cook and the grains separate.



Remove from heat and let sit, covered for 3-5 minutes. 

Mix well with a fork  and serve garnished with more fried onions, nuts and raisins.



Note:

This is usually served with spicy meat dishes like Roganjosh etc.  This is from the Kashmiri cuisine and also made in the middle east. The subtle flavour of the saffron will make everybody move towards the dining table.