Saffron Pilaf Recipe - Kesar Flavoured Rice

Archana Doshi

February 1, 2024

1353 Ratings

Time:Prep: 5 M|Cook: 20 M|Total: 25 M

Makes:4 Servings

Meal:Dinner

Cuisine:North Indian Recipes

Saffron Pilaf Recipe is a flavourful rice that is cooked along with strands of kesar. Saffron not only adds to the flavour of the rice, but also adds a great colour. It is extremely easy to prepare and delectable to eat.

This is a delectable rice recipe that you can make on festivals or during special occasions.

Saffron is a spice widely used in Middle eastern and Indian Cuisines. It is one of the costliest spice in the World. A few strands of saffron goes a long way when added to a dish.

Serve the Saffron Pilaf on a festival along with Shabnam Curry, Ajwain Puri, Dal Tadka and Palak Raita for Lunch with your friends and family.

If you are looking for Pulao Recipes, then you must try some more recipes that you can make for your everyday meals:

This is a delectable rice recipe that you can make on festivals or during special occasions.

Saffron is a spice widely used in Middle eastern and Indian Cuisines. It is one of the costliest spice in the World. A few strands of saffron goes a long way when added to a dish.

Serve the Saffron Pilaf on a festival along with Shabnam Curry, Ajwain Puri, Dal Tadka and Palak Raita for Lunch with your friends and family.

If you are looking for Pulao Recipes, then you must try some more recipes that you can make for your everyday meals:

Ingredients

1-1/2 Basmati rice

2 Water

1 Onion, finely chopped

2 Butter (Salted)

1/2 Saffron strands

2 Milk, hot

Salt, to taste

Instructions for Saffron Pilaf Recipe - Kesar Flavoured Rice

To begin making the Saffron Pilaf Recipe, in a small bowl combine hot milk and saffron and allow the threads of the saffron to dissolve its colour and flavour into the milk.

In a large saucepan, melt the butter and add onions. Let it cook till they become slightly golden in colour.

Once the onions are cooked, add water, saffron milk and salt. Bring the water to a boil.

When the water comes to a boil, add basmati rice, cover, and simmer on low heat for about 25 minutes until all the water is absorbed and the rice is cooked.

Remove from heat and let the Saffron Pulao rest covered for about 10 to 15 minutes.

After 10 to 15 minutes, fluff the Saffron Pulao with fork and serve.

Serve the Saffron Pilaf on a festival along with Shabnam Curry, Ajwain Puri, Dal Tadka and Palak Raita for Lunch with your friends and family.