Jafrani Pulao (Saffron Pulao)

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Soak the rice in water for about 20-30 minutes, then drain the water.

Soak the saffron strands in warm milk and let it steep for about 10-15 minutes. This will release the beautiful color and aroma of the saffron.

Heat ghee in a heavy-bottomed pot or pan over medium heat.

Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until they become fragrant.

Add the sliced onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

Add the drained rice to the pot and gently sauté it with the spices for 2-3 minutes. This helps to coat the rice with the ghee and spices.

Pour in the 2 cups of water, add salt to taste, and stir gently.

Pour the saffron-infused milk over the rice and stir lightly to distribute the saffron evenly.

Bring the water to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook undisturbed for about 15-20 minutes.

Once the rice is cooked and all the water is absorbed, turn off the heat and let the pulao sit, covered, for another 5 minutes.

While the rice is cooking, heat a small pan with a little ghee or oil.

Fry the cashews, almonds, and raisins until the nuts are golden brown and the raisins are plump. Set aside.

Gently fluff the rice with a fork.

Garnish with the fried nuts, raisins, and fresh coriander or mint leaves.