Saffron Milk Jeera Pulao

I served the dal makhani as a side for a Saffron Milk Jeera Pulao. I had friends over for dinner last night and made a vegetarian menu with store bought Naan, Dal makhani, Tandoori Capsicum Masala and Chocolate Mousse for dessert. The recipes and clicks for the rest of the menu will feature in the following weeks. Now for the Saffron Milk Jeera Pulao…this is my twist sort of on Jeera rice and Saffron Pulao.

It could be called a fusion of a coconut milk pulao and jeera rice, but I substitute whole milk for the coconut milk and accentuate it with a little bit of saffron. It makes for a really flavorful and aromatic rice dish.

3 cup basmati rice
1 medium onion, sliced thin
1 tbsp oil
1 tbsp ghee
1 cinnamon stick
3 cloves
3 cardamom pods
3 bay leaves
2 tsp cumin seeds
1 tbsp ginger garlic paste
1 cup frozen peas
2 cups milk
pinch saffron
salt to taste
Roasted cashews(optional)

Rinse and soak the basmati rice in water for about 15 minutes. Drain and set aside. Microwave the milk until warm, for about 90 seconds and add the pinch of saffron to it. Let it steep for about 10 minutes.

Heat the oil and ghee in a pressure cooker over medium heat. Add the cinnamon, cloves, cardamom and bay leaves. Add the cumin seeds and let the whole spices fry and the cumin seeds sizzle. Add the onion and saute until
golden brown. Add the ginger garlic paste and salt to taste and saute until raw smell disappears. Add the drained rice and gently saute until it is toasted and warmed through. Add the milk along with the saffron, plus 2 1/2 cups water. Add the frozen peas and place the lid on the cooker and let it cook for one whistle. Drop the heat to very low and let sit for 8 minutes. Switch off at the stove and let the pressure release. Fluff the rice up and sprinkle with roasted cashews.

Verdict: A very aromatic and tasty rice. You can choose to make it with coconut milk or just plain water. If you don’t have saffron, just add a pinch of turmeric to the milk. You can add more veggies to the rice too. The permutations and combinations with rice are endless…once you know a basic pulao’re set for a lifetime of varieties. 🙂

This rice goes as my entry to the ‘Festive Rice’ Event.

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