Zafrani Pulao Recipe - Saffron Rice - Mutton Zafrani Pulao by (HUMA IN THE KITCHEN)

Learn how to make Mutton Zafrani Pulao step by step with detailed information. This aromatic pulao is a must dish for special occasions.
Ingredients for Yahkni/Broth:
½ kg mutton
1 tbsp. ginger garlic paste
1 tsp coriander powder
½ tsp salt
4 cups of water
Ingredients for Making Masala:
3 cups of Extra-long grain basmati Rice ( soaked for 30 minutes)
1 medium onion, thinly sliced
5 tbsp. thick yogurt
5-6 dried plums (aloo bukhara)
¼ cup oil
¼ cup butter/desi ghee
5 green cardamoms
1 packet boxed pulao biryani masala
½ tsp white pepper
1 tbsp. Ginger garlic paste
2-3 green chilies, chopped
3 tbsp. milk
¼ -1/2 tsp saffron (zafraan) dissolve in milk
1 tsp whole spice powder
¼ tsp orange food color
Directions:
• In a pot, add 4 cups of water, meat, salt, coriander powder and ginger garlic paste. Wait for a boil, then turn the flame on medium and cook for 45 minutes or till meat is 80 % done.
• After 45 minutes separate meat and broth and set them aside for later on use.
• In a separate pot, add oil, butter and onions. Cook onions until light brown in color.
• Then add meat, green cardamoms, white pepper, box pulao masala and cook on medium flame for 1-2 minutes. Add yogurt and cook for 3-4 minutes or till oil comes to the surface.
• Now add 4 cups of yakhni/broth and turn the flame on high and wait for a boil.
• Add the rice into the yakhni , 1 cup of water also adjust salt at this point and cook on high flame until all the water is dried.
• Add plums, green chilies, saffron dissolved in milk, whole spice powder and food color.
• Cover tightly and simmer for 15 minutes. Serve with Raita or Aloo Bukhara chutney.

• Category

  Cooking