How to make Kesarya Pulao -

Saffron, nuts, milk and spices with basmati rice - A delicious pulao.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Saffron

Cuisine : Indian

Course : Desserts

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For more recipes related to Kesarya Pulao checkout Zafrani Pulao, Meethe Chawal, Kesari Phirni, Rice Pudding With Figs And Dates . You can also find more Desserts recipes like Crunchy Muffins Bread Pudding Khajur Halwa Jumbo Sundae

Kesarya Pulao

Kesarya Pulao Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kesarya Pulao Recipe

  • Basmati Rice 1 1/2 cups

  • Saffron 10-12

  • Cashewnuts 10-12

  • Raisins 10-15

  • Saffron (kesar) 1/4 teaspoon

  • Milk 1/4 cup

  • Ghee 3 tablespoons

  • Cloves 2

  • Cinnamon 1 inch stick

  • Salt to taste

  • Kewra water 1 teaspoon teaspoon

Method

Step 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.

Step 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.

Step 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.

Step 4

Sprinkle kewra water and cook on dum for another five minutes. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.