Saffron Pulao
This recipe is exactly why I make large amounts of steamed rice. The leftovers are always turned into something else; whether it’s fried rice, rice stuffed omelettes, or this saffron pulao. Pulao is kind of the Indian version of fried rice, but with completely different ingredients. The saffron gives the basmati rice a nice color and aroma while the rest of the ingredients have a balance of sweet and savory that permeates throughout the pulao. What is also great about this rice is that it takes less than 10 minutes to cook.
Ingredients
- 2 cups basmati rice cooked and cooled
- 1/2 tsp saffron
- 4 tbsp vegetable oil
- 6 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1/4 cup golden raisins
- 1/4 cup cashews
- salt to taste
Instructions
- Soak the saffron in 1 tbsp of warm water for 5 minutes.
- Mix it in with the cooked basmati rice. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the cardamom pods, cinnamon stick, and bay leaves for 1 minute.
- Add in the golden raisins and cashews. Sauté for 2 minutes.
- Stir in the rice. Sauté for 5 minutes.
