Zafrani Pulao | Easy Saffron Pulao

This Zafrani Rice is an easy saffron rice you can pair with any gravy dish and it makes a complete meal for any party menu as well.

We are on the final dish for the April Mega Marathon, themes this time on A to Z Biryani, Pulao and Khichdi. For this space I had picked up a sub theme based on Quick Rice dishes that can be made under 30 minutes. Many of the dishes were one pot meals, some were suitable for lunch box, some for lunch and some made a delicious easy to make one pot meal for dinner.

Having taken up this sub theme, I was able to discovery easy to make dishes that worked out great for dinner time. We were so happy to discover the many Khichdis across different Indian states that almost had similar principles but included the local flavours that surely made it so interesting.

It was very challenging to make a list with AtoZ, and I was so happy that I managed to do both the sites with this challenge. Special thanks to my BM friends like Suma, Vaishali whose site really helped me with some of the recipes. I had also referred Archana’s Kitchen for Ideas. I also checked out my bookmarked recipes, my cookbooks that I really wanted to refer but couldn’t do many as I had the AtoZ condition.

One of the other sources that I checked was Viji’s space. Since her space is private, I am unable to link to that, however, she has some of the best recipes you can refer to. Also I love the way she approaches food and life in general.

This simple easy Zafrani Rice is from her space and it got done in no time.

Zafrani Pulao is the pick for Z for the final post in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdis and Mixed Rices. If you want to read some elaborate Biryanis, check out what I have for Z in Spice your Life!

A to Z Quick Under 30 Minutes Meals

A for Achari Chana Vegetable Pulao
B for Bhuga Chawara
C for Cholia Chawal
D for Dal Khichdi
E for Ellu Sadam
F for Fodnicha Bhaat
G for Green Garlic Pulao
H for Hare Chane Ka Pulav
I for Ivygourd Masala Rice
J for Jevarisi Chitranna
K for Kadam Bhog
L for Lilva Pulao
M for Methi Matar wara Chawaran
N for Neyichor
O for Oralu Chitranna
P for Pariba Khechudi
Q for Quinoa Biryani
R for Raw Mango Rice
S for Shahzeera Pulav
T for Thinai Sambar Sadam
U for Ulundogorai
V for Vegetable Biryani
W for Watanyachi Khichadi
X for Xacuti Masala Rice
Y for Yellina Chitranna

PIN This for Later!Step By Step Pictures for making Zafrani Pulao   Zafrani Pulao | Easy Saffron Pulao

Ingredients Needed:

2 cups Basmati Rice
Salt to taste
2 cups Water
2 cups Coconut Milk
1 Black Stone Flower
2 Bay Leaf
4 Cloves
2 Cardamom
2 inch Cinnamon
1 Star Anise
10 strands Saffron
2 tsp Ghee

Making the Coconut Pulao

Wash and soak the rice for 15 mins.
In a nonstick pan, heat the ghee add all the whole spices and saute for a few minutes.
Drain the water and add the rice to the pan and saute well.
Add the coconut milk, water, and salt. Let the liquid come to a boil and simmer with a lid till it gets cooked almost to done, add saffron and cover it well again.
Cook over a tawa for the final cooking of the rice. This makes sure the rice gets cooked well and not get mushy.
Garnish with roasted cashews and almond and serve with a creamy gravy.

Zafrani Pulao | Easy Saffron Pulao

This Zafrani Rice is an easy saffron rice you can pair with any gravy dish and it makes a complete meal for any party menu as well.

• CourseLunch Box, Main Dish - Rice
• CuisineIndian
• By Cook MethodStovetop
• OccasionParty, Weekend Special
• By DietVegetarian
• Dish Type30 Minutes Meal
• KeywordEasy Saffron Rice, Zafrani Rice

Ingredients

• 2cups Basmati Rice
• Salt to taste
• 2cups Water
• 2cups Coconut Milk
• 1 Black Stone Flower
• 2 Bay Leaf
• 4 Cloves
• 2 Cardamom
• 2inch Cinnamon
• 1 Star Anise
• 10strands Saffron
• 2tsp Ghee

Instructions

1. Wash and soak the rice for 15 mins.
2. In a nonstick pan, heat the ghee add all the whole spices and saute for a few minutes.
3. Drain the water and add the rice to the pan and saute well.
4. Add the coconut milk, water, and salt. Bring to a boil and simmer with a lid till it gets cooked almost to done, add saffron and cover it well again.
5. Cook over a tawa for the final cooking of the rice. This makes sure the rice gets cooked well and not get mushy.
6. Garnish with roasted cashews and almond and serve with a creamy gravy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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Posted in: Indian Cook