Lost recipe from the kitchen of Nizams

I grew up , hearing my granny’s stories about aromatic food that was made in the glorious Nizami Kitchen.

One dish which my granny loved to make every now and then was a subtle Zafrani(Saffron) Pulao.

In a thick bottomed dish, take a tablespoon of clarified butter.Add bay leaf,green cardamom,brown cardamom,aniseed and cloves.

Once the spices start emitting an aromatic fragrance,add thinly sliced onion. Add a tablespoon of salt, a teaspoon of cinnamon powder,cardamom powder , red chili and black pepper.

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While the onions are cooking, roast cashew,almond flakes and raisins.

Roast the Basmati rice ( I prefer soaking my rice in water for 30 mins before roasting it) and set aside.

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Take a teaspoon of saffron and pound it . Add a little warm milk and set aside.

Once the onions are transclucent, add ginger garlic paste,freshly chopped mint leaves , roasted dry fruits and table spoon of dry fenugreek leave(kasoori methi).

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Add a cup of yogurt to the onion mix and allow it to cook for few minutes.

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Slowly start adding rice to the onion mix.

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Add water and saffron infused milk to the evenly coated rice .

 

Stir the rice once before covering the vessel with a lid .Allow the rice to cook on slow heat for a while .

Once the flavorful pulao is ready ,top it with roasted onions .

You could relish the flavorful rice along with a raitha or curry of your choice.

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P.S :I relished my pulao along with Fennel-Chili Mutton curry,check the blog for recipe .

 

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