ZAFFRANI PULAO.

Try my Recipe Lucknowi Biryani while you are on my blog.

https://tikkazndcurriez.in/the-nawabi-lucknowi-biryani/

It's one of those interesting recipes, which is easy to make and so light on your stomach, that you don't feel lethargic after eating. In summers as our appetites go for a toss and we crave to eat something light or cold,this recipe fits the bill for a lovely lunch or main's recipe. Indian food though interesting, sometimes can be quite heavy and spicy, so making something which is unique or light on your palate makes sense.

I learnt this recipe during the lockdown period, it's 5 years since and this recipe still finds place on my dining from time to time,it's really versatile, can be made from any meat or even simple plain using vegetables and mushrooms or tofu/paneer.

The original Recipe belongs to Zakir, though now I don't remember well on which blog I read it,I copied down the recipe in my Recipe book for further reference but will like to give complete credit to Zakir ji for such a fabulous and fantastic recipe. At that time I was not much into experimenting or exploring, like every homecook who was stuck and trying to be innovative, so was I,I hadn't imagined I would be blogging and sharing my culinary journey. So feel sad today for my lapse in judgment of not Journaling the blogs or names 😢 So without further ado let's begin.

• Ingredients :
• Meat : 1/2 kilo.
• Rice : 350 grams.
• Onions : 2 medium thinly sliced.
• Whole spices : Garlic : 4 cloves,peeled.
• Star anise : 4 to 5.
• Fennel seeds : 2 tablespoon.
• Coriander seeds : 2 tablespoon.
• Green chilies : 3 to 4 slit in the middle.
• Plums : 100 grams.
• Turmeric : 1 tablespoon.
• Saffron : 1 packet ( soaked in milk and kept ready at the side)
• Ghee : 1/2 cup
• Salt : To taste.
• Water : 2 cups.
• Muslin cloth : To strain.

• Method of preparation :
• Heat the pan on medium flame, add ghee,once the vapor rises, add thinly sliced onions and chopped garlic to it.
• Saute well till they are golden brown, once done add the meat to it,keep stirring the meat till it changes color and the raw smell is gone.
• Now,use the muslin cloth, place fennel and coriander seeds in it tie it well and put in the pan.
• Along with the spice bag,add turmeric, salt and mix other whole spices of your choice.
• Cook for around 2 to 3 minutes, stir after 5 minutes add nearly 2 glasses of water and cook till the meat is tender (not fall apart) cover with lid.(30 to 40 minutes).
• Next add the soaked rice along with the green chilies on top of the meat,spread it evenly on the meat.
• Cook till the rice starts to bloom and starts to rise up,at this stage add the plums and saffron and mix it well.
• Simmer it on a low flame for 8 to 10 minutes or until done.
• Garnish with your favorite condiments and herbs, dish it out,Your zaffrani Pulao is ready to serve.

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