A - Z Biryani / Khichdi / Pulao Series ~ Z for Zafrani Pulao

Sometimes the simplest dishes win over you and this was one such time. I wanted to finish my series with either 'Zarda Mutanjan', a delicacy from the Mughal era or "Zam Zam Biryani', a Mumbai biryani loaded with koftas and fries. I kept on dragging the preparation till the end only to notice that my initial excitement bubble has fizzled out. I wanted to opt for a simple yet palate pleasing dish and zeroed on this mildly favored zafrani pulao. It catches the eye even without requiring elaborate steps or too much investment of time. The dish is prepared using common ingredients found in most of the Indian households except the highly prized, exotic zaffron aka saffron. The mingling of aromatic and tantalizing flavors of saffron and the palate and eye pleasing garnish of nuts, fried onions and cilantro elevate this exotic one pot rice meal from being a simple dish. It makes an enjoyable meal paired with any spicy gravy of your choice. We had it with a mixed dal fry and it proved to be one of those dishes from this series both my husband and I enjoyed equally. And here is a sweet version Zafrani Pulao if someone is interested.

The rice is usually cooked in a pot on low flame and saffron milk is sprinkled over the top at the final stages of cooking which imparts  flavor and a vibrant yellow hue to some of the grains. The rice can also be cooked in a pressure cooker if not comfortable cooking in a pot and especially if cooking in large quantities. Divide the rice, water, salt and the toasted spices equally into two parts and add them to two different containers that fit into your cooker. Add the saffron milk to one portion. Pressure cook for three whistles and turn off the stove. When the valve pressure is gone, gently fluff and combine both the rices. 

Conventional cooking advises to soak rice for at least 30 minutes prior to cooking since it will yield fluffier rice and also gets cooked faster. I have used aged basmati rice during this marathon and cooked most of the dishes without soaking the rice. The purists may scoff at the idea but the rice cooks well yielding long and non sticky grains even without soaking, especially when using a pressure cooker. Cook for 3 whistles if using rice without soaking. I am guessing that one whistle would be enough for rice that has been soaked ahead. If soaked rice is cooked for three whistles, the rice tend to taste like overcooked one even if it looks ok. However I prefer to soak rice when cooking in a pot since it gets done quicker. 

Ingredients: (Yield 2 servings)
1 to 2 tbsp. ghee / oil
1 tbsp. each - almonds, cashews and raisins
1 tsp. cumin seeds / carom seeds
2 cloves
2 cardamoms
1 bay leaf
1/2 inch cinnamon piece
1/2 cup basmati rice
Salt to taste

3/4 cup water
1/4 tsp. saffron + 1 tbsp. warm milk
Minced cilantro to garnish
Fried onion slices to garnish

Directions:
* Rinse and soak the rice in water for about 15 minutes.
* Soak saffron strands in warm milk / water in a small bowl and keep it aside.
* Heat ghee in a pot / pan, preferably a non stick one or a heavy bottomed one with a tight fitting lid. Toast almonds, cashews and raisins individually, remove them with a slotted spoon onto a paper towel lined plate. Keep them aside until needed.
* To the same ghee, add clove, cardamom, bay leaf and cinnamon and saute for few seconds.
* Next add drained rice and saute for a minute. Add water and salt and gently stir to combine.
* Cover and cook until 90% done on lowest heat setting. Pour the saffron milk over the top and finish cooking. 
* Turn off the stove and let it sit for few minutes.
* Gently fluff and garnish with toasted nuts, fried onions and minced cilantro.
* Serve with any spicy gravy. 

So far in my Biryani / Pulao / Khichdi series,

Ambur Biryani
Basanti Pulao / Misthi Pulao
Corn - Fenugreek Greens Pulao
Donne Biryani
Ek Toap na Dal Bhaat
Fada ni Khichdi

Gutti Vankaya Biryani
Hyderabadi Vegetable Dum Biryani
Iyengar Puliyogare
Jaipuri Mewa Pulao
Kashmiri Pulao
Lucknowi Biryani

Motiwale Pulao
Nei choru
Oodhala Pulao

Pariba Khechudi
Quinoa Panchkuti Dal Khichdi
Rajma Pulao

Sindhi Biryani
Tehri / Tahiri
Uttarakhandi Khichdi
Vaal Khichdi
Wadi - Subz Pulao
Xacuti Masala Veg Pulao
Yakhni Vegetable Pulao

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A - Z Rice Recipes ~ Z for Zafrani Pulao (Sweet Version)

 
We have reached the final alphabet on my A - Z Rice series and today also marks the final day of the blogging marathon #68. I am winding up the series on a sweet note with a fragrant zafrani pulao. It is a treat from the royal kitchens of Muslim rulers, as all those other flavorful pulao / biryani versions in India. Zafrani pulao, meaning saffron rice is cooked both in savory and sweet versions. This pulao uses minimal ingredients and yet the best ones. The fragrant Basmati rice is cooked in saffron infused milk and rounded up with a garnish of toasted nuts. The saffron is the star of the recipe which lends the flavor and color to the dish and hence the name Zafrani pulao. 

This is actually a straight forward recipe. Just care need to be taken to cook the rice properly where each gain stands apart rather than being mushy / clumpy. Actually a pressure cooker comes handy here to cook that perfect textured rice, especially if cooking a small quantity of pulao.

Ingredients: (2 servings)
1/2 cup Basmati rice
2 generous pinches of saffron
2 tbsp. warm milk 
1 tbsp. ghee
1 to 2 tbsp. chopped / slivered almonds, raisins and cashew halves
1/2 cup + 2 tbsp. water
2 tbsp. sugar 
1/4 tsp. ground cardamom
1/8 tsp. ground nutmeg
 
Method:
1. Wash and soak rice in water for about 20 to 30 minutes and drain.
2. Soak saffron strands in warm milk, in the mean while.
3. Heat ghee in a small pan and toast cashews, almonds and raisins in it. The cashews and almonds must turn golden brown and the raisins should turn plump. Transfer the toasted nuts & raisins to a small bowl, using a slotted spoon. 
4. To the same pan, add rice and saute for a minute. Add cardamom, nutmeg and the saffron milk from step 2.
5. Boil water and sugar in another pot until the latter melts. If using the same pan to cook, transfer this sugar water as well to the pan. Cover and cook on low flame until rice absorbs all the water and appears done.
Alternately, add everything (except the toasted nuts) to a small pressure cooker and cook for 3 whistles.
6. Let it sit for about 10 minutes so that the rice grains set and not turn mushy when handled with a spoon. Garnish with the toasted nuts and raisins and serve.

Recipes so far in A - Z Rice Dishes,  

A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 
N for Narali Bhaat
O for Oliya 
P for Peas Pulao 
Q for Qabooli Biryani 
R for Ram Pulao / Rajasthani Gatte Ka Pulao
S for Spinach layered Biryani
T for Tawa Pulao
U for Urad dal Khichdi
V for Varhadi Pulao 
W for Waghareli Khichdi
X for Xmas Rice Pudding 
Y for Yellina Chitranna 

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Thursday Teatime ~ Saffron Cookies

These saffron cookies were the first ones that got baked by me for this marathon. I came across these lovely cookies when looking for some simple ones with Indian flavors. These are made with the basic ingredients found in any Indian pantry and gets done in a short time. I made a small batch of these as I had baked other cookies too.

Ingredients: (Yield 6 to 7 cookies)
1 tbsp. warm milk
A pinch of saffron strands
3 tbsp. powdered sugar
3 tbsp. softened butter
1/2 cup all purpose flour
1/4 tsp. cardamom powder
Slivered almonds to garnish

Method:
* Crush the saffron strands and soak them in milk for a couple of  minutes.
* Grease or line a baking sheet with parchment paper.
* Preheat the oven to 350 deg F / 180 deg C. 
* Beat sugar and butter in a bowl. Add the saffron milk and mix.
* Next add flour and cardamom to the bowl and combine to form a soft dough.
* Divide the mixture into 6 - 7 balls and gently flatten them between your palms.
 
* Arrange them on the prepared baking sheet. Garnish with slivered almonds.
* Bake them for about 15 - 20 minutes. 
(I baked for about 17 minutes. They firm up once they cool down and so bake accordingly. No need to bake until they turn crispy in the oven.)
* Remove them from oven when done and let cool. Store them in airtight container.

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Kesar Lassi

I love desserts and if I am at a restaurant enjoying a buffet meal, I make sure to leave some room for the desserts. If ordering by menu, my meal would end with rasmalai or a cold beverage. As I am doing a restaurant menu based theme this week, I thought of choosing a beverage of Indian origin as my other courses of meal are Indian. Among the list on Puranmal menucard, they had special kesar lassi and I chose to go with it. 
Lassis are yogurt based drinks, prepared adding sugar / salt and sometimes along with crushed cumin. There are fruit based sweet variations as well. These refreshing drinks provide a respite during the scorching summer weather and they are commonly prepared in Punjab and other North Indian states. Wiki mentions that this kesar lassi is popular in Pakistan's 'Sindh' Province and in the state of Rajasthan in India. 
When preparing lassi go with the freshly prepared dahi / yogurt and chill it for few hours for that 'cold' effect. If it is not chilled, try adding some crushed ice but limit to one or two ice cubes per glass as the lassi would end up on a diluted side. I added some almonds and pistachios since the name of the recipe was Special Kesar Lassi. You can blend them along with the yogurt or add some as garnish. Or if you are looking for that 'malai maarke' kind, add some malai / cream and enjoy.

Ingredients: (2 servings)
A pinch of saffron
1 cup thick, fresh yogurt (Chilled would be best.)
1/4 cup chilled milk
Icing sugar to taste
2 pinches of cardamom powder
Nuts to garnish (optional)
2 -3 tbsp crushed ice (optional)

Method:
* Soak saffron strands in a Tbsp. of warm water or warm milk for about 15 minutes.
* Blend well yogurt, milk, sugar, saffron mixture and cardamom until frothy using a blender or the traditional wooden churner. If desired, nuts can be added as well while blending.
* Add some crushed ice if using to the glass and pour lassi over it. Garnish with a few saffron strands and nuts if desired and serve immediately.

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Peach - Saffron Shrikhand

The lovely peaches always remind me the luscious mangoes I ate, back home. I feel their flavors are kind of similar. From a long time, I therefore have been toying around the idea of a peach shrikhand along the lines of amrakhand. The Fruit of a month - Peach and Think spice - Saffron events were the perfect occasions for me to create this shrikhand version.
Shrikhand, the delightful Indian dessert is prepared using strained yogurt and sugar with the addition of saffron and cardamom flavorings. While it is eaten as a dessert in Maharashtra, shrikhand is served as a side dish to pooris in Gujarathi Cuisine.


This shrikhand was so yummy and tempting that we could not wait till it chilled.
Ingredients for about a cup of shrikhand:
Yogurt - 3 cups (yogurt prepared from whole milk is preferred)
Sugar - 1/4 cup (or more depending upon the sweetness preferred)
Peach slices (bigger ones) - 4 to 5
Saffron - Two pinches
Cardamom powder - 1/2 tsp
Chopped almonds and pistachios - 1 Tbsp
Warm milk - 1 Tbsp

Preparation:
Spoon the yogurt into a muslin cloth/ thin cotton cloth and tie into a knot. Put a cutting board / flat plate in the sink. Place the cloth with the yogurt on it. Place another flat item like a cutting board over it. Then place a heavy object (I usually place a big bowl with water) over the top cutting board. Let it remain for a couple of hours. By the time, the water / whey from the yogurt would have drained and you would be left with a thick block of yogurt (about a cup). (If you don't want to drain the whey down the sink, you can collect it by placing a bowl underneath the cutting board).

Thick, water / whey drained yogurt in the cotton cloth

• Soak a pinch of saffron in the warm milk.
• Powder the sugar. I have found powdering the sugar makes it more convenient while mixing it with yogurt. You can use it with out powdering as well.
• Puree the peach slices in a blender. I have used peach slices from the can. If using fresh fruit, peel and use it accordingly.
• Combine thick yogurt, peach puree, sugar, cardamom powder, milk with the saffron and stir / whisk well. Use a blender if needed. (I added all the items together since powdered sugar was used. If not using powdered sugar, first combine the yogurt and sugar and thoroughly stir till all the sugar is dissolved. Then add the remaining ingredients).
• Cover and chill shrikhand until it is ready to serve.
• Warm the other pinch of saffron in MW for 30 seconds and crush it with your fingers.
• Sprinkle the crushed saffron and nuts before serving.

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