Kesar Pulao
Kesar Pulao is a fragrant and royal Indian rice dish infused with saffron, sugar, and dry fruits — a perfect blend of sweetness and aroma often served during festive occasions.
Ingredients
- 1 cup Basmati rice
- 1 cup sugar
- 3–4 cardamoms (split and crushed)
- Few strands of saffron
- 4 cloves
- 1½ tablespoons mixed dry fruits (pistachios, cashews, and almonds), chopped
- 1 teaspoon raisins
- A pinch of saffron color (dissolved in 2 teaspoons warm water)
- 2 tablespoons pure ghee
- 1 tablespoon mustard seeds
- Silver paper (for garnish)
- Water for boiling rice
Instructions
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Prepare the Rice
- Wash the basmati rice thoroughly to remove excess starch.
- Soak it for about 15–20 minutes, then drain completely before cooking.
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Boil the Rice
- Bring sufficient water to a boil in a deep pan.
- Add the soaked rice and cook on medium flame.
- Allow it to simmer until the rice is half-cooked.
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Add Sweetness and Ghee
- Dissolve sugar in a small amount of warm water.
- When the rice is half done, pour in the sugar syrup and add ghee.
- Stir gently to mix without breaking the rice grains.
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Infuse Flavor and Aroma
- When the rice is almost cooked, add saffron strands, cardamom, cloves, and half of the chopped dry fruits.
- Drizzle the saffron color mixture over the rice for a rich golden hue.
- Stir lightly and cover with a lid.
- Let it rest on low heat for about 10 minutes to allow the flavors to blend.
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Garnish and Serve
- Remove the lid and fluff the rice gently.
- Garnish with the remaining dry fruits, raisins, and a touch of silver paper for a festive look.
- Serve the Kesar Pulao fresh and hot.
Serving Suggestion: Serve Kesar Pulao as a royal dessert or festive accompaniment — its sweet aroma of saffron and richness of dry fruits make it a luxurious treat.