KASHMIRI ZAAFARANI PULAO
Saffron or Zafraan
Pulao of Kashmir is a famed variety. No marriage in Kashmir is complete
without the Legendary Wazwan or "The Big Feast" . First to
arrive is the huge plate called Trami filled with heaped Zaffran Pulao
with succulent pieces of seek kababs along with Rogan Josh and Methi korma
and Curry of Lamb meat delicately spiced and cooked with utmost care.
In total, a true WAZWAN has to have seven accompaniments with rice.
Once you sit-down for wazwan, it is an insult to the host if you get up in
between. The 36 course dinner lasts for more than three hours. Just imagine a huge Kashmiri plate full of sweet scented
Saffron Pulao steaming and spreading the aroma in the lazy cold night of
Kashmir, and the guests sitting around with samovars of Kahava and santoor
notes spreading the magic . and casting a spell. . . . . . . . Oh God . .
. . . . . It is unbelievable.
(For a family of 4
If you are using Basmati Rice/Biriyani Rice, ensure that the
rice is old otherwise, if the rice is new, toast the rice after soaking in
water for ten minutes and draining all the water, and toasting in a kadai
in two spoons of ghee till the rice is very light creamy or pinkish
looking. Toasting for about ten miinutes would do. This would ensure your
rice grains remains separate when cooking.
Clean all the dry fruits, crack a walnut and remove the shell, remove brown skin of Almonds by soaking in hot water for ten minutes. Cut figs in eight pieces, Alu Bukhara in four pieces (remove the seed nut). Fry Figs ,Cashewnuts , raisins and Alu Bukhara in ghee a little and set aside.
Pressure cook Steam cook/Boil and cook carrots/Green Peas
after adding a little sugar and salt to enhance green colour. Pressure
cook only 3/4 and don't fully or over cook. Set aside. Slice one onion in
rings and fry the rings till they become dark brown and crisp.
Now take Ghee in a Kadai and add cinnamon, Cardamom ,Bay
leaves and cloves. When cloves and cardamom puff up , remove from fire and
let it cool. Keep aside. Shah Jeera (black cumin) is used as per the
choice of the grand cook. If you want you can use it.
After one hour, heat up the Pulao with either indirect steam
heat or in Micro. Ensure that the vegetables are completely cooked . Place it in serving bowl, garnish with brown onion rings on
top and serve piping hot with Sweet Raitha of grapes or pineapple
|Thanks to all the
for making this happen