Kesarya Pulao

Saffron, nuts, milk and spices with basmati rice - A delicious pulao. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Basmati Rice, Saffron
Cuisine Indian
Course Desserts
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Kesarya Pulao

  • 1 1/2 cups Basmati Rice
  • 10-12 Saffron
  • 10-12 Cashewnuts
  • 10-15 Raisins
  • 1/4 teaspoon Saffron (kesar)
  • 1/4 cup Milk
  • 3 tablespoons Ghee
  • 2 Cloves
  • 1 inch stick Cinnamon
  • to taste Salt
  • 1 teaspoon teaspoon Kewra water


  1. Clean, wash and soak rice in three cups of water for fifteen minutes. Drain and keep aside. Slit almonds and cashews into two. Wash and soak raisins in one-fourth cup of water for ten to fifteen minutes, drain and keep aside.
  2. Soak saffron in one-fourth cup of warm milk and keep aside. Heat ghee in a thick-bottomed pan, add clove and cinnamon and allow to crackle. Add the slit almonds and cashewnuts and fry on low heat for two minutes.
  3. Add the drained rice and continue to fry for another two minutes. Add raisins, saffron milk, salt and two and a half cups of water and bring to a boil. Cover and simmer on low heat till rice is almost done.
  4. Sprinkle kewra water and cook on dum for another five minutes. Serve hot.

Nutrition Info

Calories 1617
Carbohydrates 28.4
Protein 239.3
Fat 60.6