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Aromatic and elegant, Saffron Pulao is a gently spiced Indian rice preparation perfect alongside rich curries. This simple vegetarian dish is a family favorite that adds fragrance to any meal.
Rinse the basmati rice thoroughly until the water runs clear, then soak in fresh water for 20 minutes and drain well.
Warm the milk slightly and add saffron threads to it, letting them bloom for at least 10 minutes to intensify the aroma and color.
In a medium saucepan over medium heat, melt butter. Add cashew nuts and raisins; sauté until the cashews are golden and the raisins have plumped, then remove and set aside.
To the same pan, add sliced onion and cook on medium-low heat until soft and lightly golden, about 3-4 minutes. Stir in cinnamon stick, cardamom pods, and cloves and sauté briefly for aroma.
Add the drained rice, gently toss to coat in the fat and spices, and toast for 1 minute without breaking the grains. Pour in water, saffron milk, and salt; stir gently, then bring to a boil.
Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes without opening the lid to ensure even steam absorption.
Remove from heat and let the pulao rest, covered, for 5 minutes. Fluff gently with a fork before scattering the fried cashews and raisins on top. Serve hot.
