ZAFRANI PULAO

INGREDIENTS

basmati rice 1 cup ( washed and soaked in water for 30 minutes, then drained)
ghee 2 tbsp
oil 1 tbsp
cashew nuts  2 tbsp
cardamom   2
cloves  3
cinnamon stick 1"
saffron 1/2 tsp  soaked in warm milk
onion 2 cut lengthwise
onion 2 fried crisp for decoration
water  2 cups
ginger cut fine 1 tsp
garlic chopped fine  1 tsp
cumin   1 tsp
salt to taste
green chillies 2-3

METHOD

in a pressure cooker, add ghee & oil, once ghee melts a little the dry masala, once the aroma comes out, add cumin, as it crackles, add onion, ginger, garlic,green chillies slit,  wee bit of salt, as it helps the onion to fry easily.
once onion if transparent, add rice, fry well, then add water, salt to taste, mix well, add saffron soaked in milk, mix well. 
those who are lazy to watch it cook on dum, i.e. on low flame covered, can pressure cook for 2 whistles.

serve hot garnished with fried onion &  a tomato/ cucumber raita & papad to make a complete meal.




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