Zafrani Pulao

Fragrant • Saffron-Flavoured • One-Pot Comfort

Zafrani Pulao is a simple, aromatic rice dish made with vegetables, whole spices and saffron. The rice is gently cooked with carrot, beans and peas, then finished with air-fried onions for extra flavour and texture. I made this version in a rice cooker, but it can just as easily be prepared in a regular pot.

Recipe Details

Prep Time: 30 mins
Cuisine: Indian
Serves: 1 plate

Nutrition / Macros:
Calories: 239 kcal
Protein: 5 g
Carbs: 43 g
Fat: 5 g

Recipe Highlights

♥ Fragrant saffron-flavoured pulao
♥ Loaded with vegetables
♥ Easy one-pot preparation
♥ Can be made in a rice cooker or regular utensil
♥ Finished with air-fried onions

Ingredients

• Rice — 40 g
• Chopped carrot — 20 g
• Chopped beans — 20 g
• Peas — 20 g
• Onion — 50 g
• Ghee — 5 g
• Green chilli — as required
• Saffron — as required
• Ginger paste — as required
• Garlic paste — as required
• Bay leaves — as required
• Cinnamon — as required
• Cloves — as required
• Salt — to taste
• Water — as required

Method

1. Soak the Rice

Wash the rice and soak it for 30 minutes.

Drain and keep aside.

2. Sauté the Spices & Onion

Heat the ghee in a rice cooker or regular cooking pot.

Add the whole spices — bay leaves, cinnamon and cloves — and sauté briefly until aromatic.

Add the onion and cook until golden brown.

Add the green chilli, followed by the ginger and garlic paste, and sauté for a few more seconds.

3. Add the Vegetables & Rice

Add the chopped carrot, beans and peas.

Cook for about 5 minutes.

Add the soaked rice and gently sauté for a few minutes.

4. Cook the Pulao

Add salt, water and saffron.

Cover and cook until the rice is fully cooked and the grains are tender.

If using a rice cooker, allow it to cook according to the cooker setting. If using a regular pot, cook covered on low heat until the water is absorbed and the rice is done.

5. Garnish & Serve

Finish with fried onion on top.

For this version, the onion was crisped in the air fryer instead of deep-frying.

Serve hot.

Tip

Soaking the rice before cooking helps it cook more evenly.

Sauté the whole spices only briefly so they release their aroma without burning.

Add water according to the type of rice you are using, as different varieties may need slightly different amounts.

Ipshita’s Note

I made this pulao in a rice cooker because it makes the process very easy, but there’s nothing complicated about the recipe — it works perfectly well in a normal pot too. The saffron and whole spices give a simple vegetable pulao a more fragrant, special finish.