Blogging Marathon# 32: Letter Z Theme: A-Z Vegetarian dishes from Andhra Pradesh Dish: Zafrani Pulao/ Saffron Rice/ Hyderabadi Zafrani Pulao
I can’t believe today’s the last day for our month long Blogging Marathon. This month flew by so fast and I’ve enjoyed cooking dishes from my home state of Andhra Pradesh. It has been quite a culinary journey that involved learning new dishes that I’ve never known or made before (like Vegetarian Haleem or Sheer Qurma) and making some traditional dishes that I’ve grown up with (like Lauju or kobbari kura or these comforting dals).
A big THANKS to Valli, our gracious host and organizer for the amazing ideas and being the driving force behind all of this action. Thanks to ALL the lovely ladies who did this month long marathon for your constant support. Thanks to ALL my blog readers. Last but not the least huge thanks to my family for all your ideas and encouragement.
For the final letter Z, I made Hyderabadi Zafrani Pulao. This dish was almost set in stone and never changed throughout the marathon planning. I couldn’t think of any other dish with Z and was happy the minute I found this recipe on Vahrehvah site.
Zafrani is nothing but Saffron and this pulao uses a good amount of saffron giving it a beautiful color, fragrance and flavor. Use the best saffron you can find and this dish is sure to be a crowd pleaser. I served the pulao with Shahi Arvi, another rich and delicious Mughlai dish (recipe to follow).
Zafrani is nothing but Saffron and this pulao uses a good amount of saffron giving it a beautiful color, fragrance and flavor. Use the best saffron you can find and this dish is sure to be a crowd pleaser. I served the pulao with Shahi Arvi, another rich and delicious Mughlai dish.
Wash, rinse and soak basmati rice in cold water for at least 30 minutes.
Roast the saffron in a small pan for 15-30 seconds. Then using a pestle or a spoon powder saffron. Add warm milk to it and set it aside until ready to use.
Heat 1tbsp oil in a large saute pan and roast the nuts and raisins until golden, remove into a small bowl. In the same pan heat 2tbsp oil; add the whole garam masala (cloves through shahjeera from the list) and cook for 30-60 seconds or until it starts to smell fragrant.
Add the onions and green chilies and cook until onions turn translucent, about 3-4 minutes.
Add the ginger-garlic paste and cook for another minute.
Next add 2cups of water and the nuts, mix well; bring the mixture to a simmer and add the drained rice. Cover and cook on high heat until almost all of the water is absorbed.
Now lower the heat and stir in the saffron milk; very gently mix it into the rice. Arrange the pats of butter over the rice. Cover and cook on very low heat for 5-7 minutes.
If you feel that the water is not enough to cook the rice, then sprinkle some water on the top and cook covered until done.
Serve hot with a spicy gravy curry. We had this for lunch along with Shahi Arvi & Kaddu ki Dalcha.