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Kesar Pulao


1 cup long grain (basmati) Rice
1 cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
1-1/2 tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1 tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

How to make kesar (saffron) rice:

  • Wash soak and drain rice.
  • Bring water to boil and add the rice and simmer the flame.
  • When rice is half done add sugar (dissolved in little water) and ghee.
  • When fully done add the saffron, cardamom, cloves and half of the dry fruit.
  • Stir gently and cover for 10 minutes.
  • Garnish it with remaining dry fruit and silver paper.
  • Serve the kesar pulao fresh and hot.