Zaffrani Pulao Recipe

Recipe By Slurrp

Zafrani Pulao or saffron rice is a Mughlai Zafrani biryani, filled with aromatic richness and tastes heavenly. Zafrani is derived from the Arabic word ‘zafaran’, which means ‘having golden strands’. Zafrani pulao is a traditional dish that uses saffron to give the rice a beautiful golden yellow colour and a pleasing aesthetic look. The pulao is known to be cooked in the royal kitchens of Awadh and Hyderabad. This dish is usually served hot during the Eid festivities. The rice is well cooked in saffron, nuts, cardamom and various other Biryani spices. Many cultures have different variations and recipes for this simple yet delicate dish. It is one of the easiest recipes that is light on the palate but heavily loaded with flavours. The dish is a package of sweet, tangy, aromatic, spicy and luscious flavours that provide a treat to the taste buds. 

13 Rating -
1hr total
1hr total
Zaffrani Pulao

ingredients serve

Ingredients for Zaffrani Pulao Recipe

  • As required Biryani Masala Ingredients
  • 200 gram Yogurt
  • 1 cup Ghee/Oil
  • 200 gram Onion
  • 6-9 Garlic Cloves
  • 3 tablespoon Ginger paste
  • 2 tablespoon Garlic Paste
  • 20 Green Cardamom
  • 5 Black Cardamom
  • 25 Cloves
  • 1 tablespoon Black pepper
  • 5.50 tablespoon Salt
  • As required Ingredients to Boil Rice
  • 5 Badian
  • 4 Tez Patta
  • 1 inch two long Cinnamon Stick
  • 1 tablespoon Lemon juice
  • As required Ingredients for Rice to DUM
  • 4 tablespoon Kewda water
  • 1 pinch Saffron
  • 6 tablespoon Milk
  • 1/2 tablespoon 6 tbsp water Yellow food color

Directions: Zaffrani Pulao Recipe

step 1

  • STEP 1.In a preparation pot, add meat (beef rib meat with bone or cut with bone, or goat/lamb, most popular is leg meat with bone) with ten skinless garlic cloves, one tbsp of whole black pepper, and three tbsp of preparation salt, not the flavor. Add two glasses of water total of 32 oz. On a full flame bring it to boil. Then scale back the flame by 1/3 and place the lid on to tender the meat up to ninetieth.

step 2

  • STEP 1.Keep checking the meat and water for both, five to ten minutes, to prevent it from burning. If you see water levels square measure too low then add some additional water sort of a cup.

step 4

  • STEP 2.The time once we place the lid on to tender the meat, at that time soak further long grain basmati rice in luke heat water for forty-five minutes.

step 5

  • STEP 3.Meanwhile, add one cup of desi drawn butter or one cup of standard oil during a pan. Heat up ghee/oil on high flame and fry all sliced onion to brownness at that time, take away all deep-fried onion from oil and keep aside to feature to meat masala.

step 6

  • STEP 1.Check the meat nearly when forty-five minutes to one-hour preparation. If meat is tendered ninetieth then bring the flame to high till all water with meat is burnt. Don't overburn. You'll see meat and oil mixture within the pot once all water is burnt.

step 9

  • STEP 1.Now add battered yogurt, all deep-fried onion, garlic paste, ginger paste, and every one whole spice for biryani masalah. Combine them well on ¾ flame till five minutes then scale back the flame to 1/3 and canopy the lid. Currently, during a preparation pot add soaked rice and whole spices for boiling rice and salt and boil them on high flame. Till they're seventy-fifth braised

step 11

  • STEP 4.Currently, drain the water of the rice utterly and straightaway takes ½ of the seventy-fifth braised rice and unfold them during a huge preparation pot wherever you wish to terminate the biryani and at that time unfold all of the meat and masala on top of that layer of rice then unfold the ultimate layer of remaining ½ rice over the meat.

step 12

  • STEP 5.Now unfold the remaining 2/3 of ghee/oil over the ultimate layer of rice then dissolve saffron during very little milk and meet the highest layer of rice then dissolve alter kewda water and unfold on the ultimate layer of rice. Then seal the pot with a good lid. Place this sealed pot on a tawa.

step 13

  • STEP 6.Cook it on high flame for five minutes then scale back the flame to ½ flame and cook for ten to fifteen additional minutes. When quarter-hour total, take away the sealed pot from that hot plate and keep aside for five to eight minutes then open the lid leave it like this for one minute then combine the rice and meat masala from one aspect. Dish it out and serve with reata and shaami kabab.
calories per serving
285 g Fat38 g Protein177 g Carbs120 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp