Zafrani Puloa

I made this recipe for my son’s birthday and may I say that it was a smashing success!!! As you all may already know Zaffron is another colloquial term for saffron. Zaffrani pulao is a fragrant blend saffron, whole spices and dry fruits mixed with basmati rice. The taste and smell of the puloa will transport you to the imperial kitchens of the Mughal Empire!! So here it how it goes

Ingredients

2 cups good quality basmati rice (yes, quality of rice counts!)
1/4 cup cashews
1/4 raisins
1/4 cup almonds (optional)
I pinch saffron (high grade)
1" cinnamon stick, 2 cardamom, 2 cloves
1-2 green chilies ( spice it to taste - optional)
Salt to taste
1 cup fried onions (optional but highly recommended)
1 cup of thinly sliced onions
1 cup of chopped fresh mint and cilantro
1 tablespoon ginger and garlic paste
1 cup yogurt
1/2 teaspoon shahi jeera
1 teaspoon garam masala powder
2 tablespoon of warm milk
2 tablespoon butter or Ghee
2 tablespoon cooking oil
4 cups of  Water ( rice : water -  1 : 2)

Method

Soak the saffron in the milk and give it a good stir. Set aside.
Soak the rice in water for at least 1/2 hour.
Heat a oil in a heavy bottom pan or pressure cooker. Personally, I like cooking with a heavy bottom pan with a tight lid, so I will go with that for the rest of the recipe. When the oil is medium hot add shahi jeera. When the jeera splutters, add the whole spices and the nuts and raisin and fry on low heat for 1 minute. When the raisins start to puff up, add the onions and slit green chilies and saute until the onion are brown. The onions should be almost crisp on its tails end. Now add the ginger and garlic paste and saute until you get rid of the raw smell. This should take able 2-3 minutes. Then add the chopped mint and cilantro and mix well and then immediately add the yogurt.
Tip: Whip the yogurt with a fork to a smooth mixture before adding to the pan. 
Add salt to your taste and garam masala and again mix well. Cook the mixture until it comes to a slow boil and then add water. Check for seasoning again and add more masala if you like. When the water comes to a boil, drain the the rice and add it to the pot. Let the rice cook in medium heat until you only see small bubbles of water on top. Now, sprinkle the fried onions on top and the evenly pour the soaked saffron milk along with the saffron on the top. Place the lid on the pot and lower the heat to the lowest level and let it cook for 5 more minutes before switching it off.

By now you kitchen is smelling like you just walked in to a hyderbadi restaurant and rightly so!! I know it is hard, but resist opening the lid for 15 more minutes. This gives to rice a chance to cook in the steam and really fluff up into individual grains. You may give in to your temptation and open the lid sooner, but there is a good chance that you will be dealing with mushy rice at the bottom of the pan. So, fair warning to you cooks out there...

So, after that excruciating 15 minutes open the pot and evenly spread butter or ghee over the rice and slowly mix the rice with a fork or the back end of a serving spoon. Serve rice hot with raitha or mirch ka salan