How to make Saffron Vegetable Pulao -
Assorted vegetables and rice cooked together with the goodness of saffron.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati Rice (बासमती चावल), Saffron
Cuisine : Fusion
Course : Rice
For more recipes related to Saffron Vegetable Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Lebanese Pilaf Mushroom and Babycorn Biryani Almond Rice With Mixed Vegetables Jeera Rice
Saffron Vegetable Pulao Recipe Card
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 : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Saffron Vegetable Pulao Recipe
Basmati Rice 1 1/2 cups
Saffron a few strands
Cauliflower 5-6 florets
French beans julienne 5
Carrot julienne 1 medium
Green peas shelled 1/4 cup
Oil to deep fry
Onions, sliced 3 medium
Yogurt 1/2 cup
Ginger paste 1 tablespoon
Garlic paste 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Red chilli powder 1 teaspoon
Fresh mint leaves 20
Ghee 5 tablespoons
Cumin seeds 1 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Cashewnuts 15
Raisins 1 tablespoon
Tomatoes, finely chopped 2
Rose water 2 tablespoons
Milk 1/2 cup
Black peppercorns, crushed 1 teaspoon
Desiccated coconut 1/4 cup
Method
Step 1
Soak the rice for half an hour. Heat sufficient oil in a kadai and fry half the sliced onion till brown.
Step 2
Drain and keep aside. Marinade cauliflower, French beans and carrots in yogurt mixed with ginger paste, garlic paste, salt, half the garam masala powder, red chilli powder, half the mint leaves torn with hand for at least fifteen minutes.
Step 3
Heat ghee, add cumin seeds, fennel seeds and remaining sliced onions and sauté for till onions turn light brown.
Step 4
Add marinated vegetables and sauté for three to four minutes. Add green peas and mix. Add cashewnuts, raisins and sauté for two minutes.
Step 5
Add finely chopped tomatoes, mix well and cook for two minutes. Add soaked rice and mix lightly. Mix saffron in rose water and milk and add to the rice.
Step 6
Add three cups of hot water and stir. Adjust salt and add the remaining garam masala powder and crushed peppercorns and mix lightly.
Step 7
Add desiccated coconut and fried onions, cover and cook on low heat till done. Sprinkle the remaining mint leaves torn with hand and serve hot.
Nutrition Info
Calories : 2756 Kcal
Carbohydrates : 309 gm
Protein : 46 gm
Fat : 148.4 gm
Other : Iron- 18.6mg
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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.
