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Zaffran-Elachi Pulao/Saffron Cranberry & Cardamom Pulao : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Ingredients

Cooking Instructions



Zaffran Elachi Pulao

Pulao is a popular Indian rice dish madewith spices, basmati rice and vegetables. In this Pulao I used driedcranberries as alternative to raisins to add flavor, texture and rich in color.This fabulous Pulao is a great accompaniment to any meal. I served this tastyand hearty dish with Raita.

Ingredients:
Basmati Rice                                1 ½ cup
Saffron threads                            1/8 Tsp
Water                                          2 cups
Dry cranberries                            ½ cup
Chopped carrots & green peas     ¼ cup
Finely minced fresh ginger           1 tbsp.
Finely chopped mint                     1 tbsp.
Ghee                                           2 tbsp.
Salt                                             to taste.
Sugar                                          1/2 tsp.  
Dry Masalas
Green Cardamons                       5 pods
Cinnamon stick 1inch                  2 no.
Black peppercorns                      ¼ tsp.

For decorations
 Fried Dry cranberries                  few
Fried Cashew Nuts                      2 tbsp.
 Chopped cilantro & mint             for decoration   

Method:

  • Rinse the rice in cold water and remove theexcess starch and drain.
  • Soak the rice in cold water for 45 minutes.Drain and set aside.
  • Take a large kadai with a lid.
  • Heat the ghee over medium heat and fry thecinnamon, cardamom and black pepper corns about 1 minute.
  • Now add the chopped carrots and green peasand saut about 5 minutes.
  • Mix  ginger, chopped mint leaves and saffronthreads in it and stir for about 2 minutes.
  • Then add the basmati rice,cranberries,salt andwater and bring to a boil.
  • Reduce the heat and simmer, covered , untilall the water has been observed and the rice is done.
  • Transfer to the serving bowl and decoratewith friend Cashew Nuts, cranberries  andchopped cilantro and mint leaves.
  • Serve hot  with Raita.



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