vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Zafrani Gulkand Pulao

HYDERABADI KHEEMA BIRYANI

Hyderabadi Kheema Biryani

Hyderabadi Kheema biryani is a fantastic dish made with mince meat and Basmati rice and ...

Kaju Kishmish Badam Dumpling Vegetarian Biryani

Kaju Kishmish Badam Dumpling Vegetarian Biryani

Kaju Kishmish Badam Dumpling Vegetarian Biryani Recipe is a rich and aromatic rice recipe...

Mix Vegetable Kitchidi mama Slim-line

Mix Vegetable Kitchidi Mama Slim-line

Mix Vegetable Khichdi is a traditional Indian dish commonly made with rice, lentils and v...

Tamarind Rice

Tamarind Rice

Tamarind rice also popularly known as Pulihora or Puliyodhara or Chitrannam is a common r...

Mushroom Pickle Pulao

Mushroom Pickle Pulao

A concoction of cooking mushroom pickle with pulao rice is a different style of rice reci...

SWEET RICE KALEE

Sweet Rice Kalee

This is simple sweet prepared for prasadam with rice rava....

Zafrani Gulkand Pulao Recipe, How To Make Zafrani Gulkand Pulao Recipe

Zafrani Pulao is a delicious Indian recipe served as a Main. A perfect blend of spices with the embedded richness of dry fruits and a slight tinge of sweetness in every bite.

About Recipe

How to make Zafrani Gulkand Pulao

(1 ratings)
0 reviews so far
Prep time
30 mins
Cook time
25 mins
Total time
55 mins
Zafrani Gulkand Pulao
Author : Vahchef
Main Ingredient : Rose Petals
Servings : 2 persons
Published date : March 02, 2019


Ingredients used in Zafrani Gulkand Pulao
• Oil - as required.
• Caraway seeds - 1 tea spoon.
• Cinnamon stick - 1 piece.
• Bay leaf - 1 number.
• Pistachio - 1 tablespoon.
• Cashewnuts - 10 number.
• Almonds - 9 number.
• Raisins - 8 number.
• Onion (chopped) - 1 number.
• Ginger garlic paste - 1 tea spoon.
• Salt - to taste.
• Rose petals - half cup.
• Rice - 2 cup.
• Jaggery - 1 tea spoon.
• Fried onions - 1 cup.
• Saffron colour - 1 tablespoon.
• Mint leaves - half cup.
• Water - as required.
• Boondhi - 1 cup.
Method:
  • Heat oil in a pan, add bay leaf, caraway seeds, cinnamon stick, pistachio, cashew nuts, almonds, raisins, saute for about 2 to 3 minutes.
  • Now add chopped onions, ginger garlic paste, salt, toss it, add rose petals, hot water, soaked rice,jaggery, brown onions, saffroncolor, mint leaves and cook with closed lidtill rice perfectly cooked.
  • Transfer to serving plate, sprinkle rose petals and top it with fried boondhi.

Hot and Tasty Zafrani Gulkand Pulao is now ready to serve with deliciousboondhi raithi.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter