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Saffron Recipes

Saffron Vegetable Pulao Recipe

Admin September 26, 2026 2 min read 61 views
Saffron Vegetable Pulao Recipe

Recipe Box: Saffron Vegetable Pulao Recipe

Prep Time 15 mins
Cook Time 25 mins
Servings 4 servings

Ingredients

Instructions

  1. 1

    Warm the milk and soak the saffron strands for 10 minutes.

  2. 2

    Heat the ghee in a heavy pot and add the cumin seeds, cloves, cinnamon, and cardamom, letting them sizzle for 30 seconds.

  3. 3

    Add the sliced onion and sauté until golden, about 6-8 minutes.

  4. 4

    Add the mixed vegetables and cook for 3-4 minutes.

  5. 5

    Drain the soaked rice and add it to the pot, stirring gently to coat with the ghee and spices without breaking the grains.

  6. 6

    Add the water or stock, saffron infusion, and salt, and bring to a boil.

  7. 7

    Reduce heat to low, cover, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed.

  8. 8

    Let it rest, covered, for 5 minutes before fluffing gently with a fork.

Nutrition (per 1 portion)

280 calories Calories
48 g Carbs
6 g Protein
8 g Fat

Estimated values, not lab-tested.

A straightforward, savory rice dish with mixed vegetables and whole spices — lighter than a full biryani, and not sweet the way our Modur Pulav is. This is closer to an everyday dish than a special-occasion one, though the saffron still gives it a nice lift for any weeknight meal.

Pulao recipes vary enormously by region and household — the specific vegetables, spice mix, and even the rice-to-liquid ratio all differ from one kitchen to another, with no single "correct" version. This one keeps to a fairly standard, widely-recognisable combination of whole spices and common vegetables specifically so it's easy to adapt: swap in whatever vegetables you have on hand without worrying about breaking the recipe.

Ingredients

  • 2 cups basmati rice, rinsed and soaked 20 minutes
  • 3 tablespoons ghee or oil
  • 1 onion, thinly sliced
  • 1 teaspoon cumin seeds
  • 2-3 whole cloves
  • 1 cinnamon stick
  • 2 green cardamom pods
  • 1.5 cups mixed vegetables (carrots, peas, beans, potato), diced
  • 6-7 strands Kashmiri Mongra saffron
  • 2 tablespoons warm milk, for the saffron infusion
  • 3.5 cups water or vegetable stock
  • Salt, to taste

Instructions

  1. Warm the milk and soak the saffron strands in it for about 10 minutes.
  2. Heat the ghee in a heavy pot and add the cumin seeds, cloves, cinnamon, and cardamom, letting them sizzle for 30 seconds until fragrant.
  3. Add the sliced onion and sauté until golden, about 6-8 minutes.
  4. Add the mixed vegetables and cook for 3-4 minutes.
  5. Drain the soaked rice and add it to the pot, stirring gently to coat with the ghee and spices without breaking the grains.
  6. Add the water or stock, saffron infusion, and salt, and bring to a boil.
  7. Reduce heat to low, cover, and cook for 15-18 minutes, until the rice is tender and the liquid is fully absorbed.
  8. Let it rest, covered, for 5 minutes before fluffing gently with a fork.

Tips for Best Results

Soaking the rice beforehand and handling it gently while stirring both help keep the grains separate and intact rather than turning mushy. Resist the urge to stir it while it cooks covered — that breaks the grains and can cause uneven cooking.

Serving Suggestions

Serve with a simple raita — our saffron raita pairs particularly well — or a side of yogurt.

Storage

Keeps refrigerated for up to 2 days. Reheat with a splash of water to loosen it back up, either on the stove or in the microwave.

Kashmiri Saffron Recipe Vegetable Pulao Recipe Saffron Rice Recipe Mongra Saffron Basmati Rice Pulao Indian Vegetarian Rice
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Got Questions?

Frequently Asked Questions about Saffron Vegetable Pulao Recipe

Yes — frozen vegetables work well and save prep time. Add them slightly later in the process since they don't need as much cooking as fresh vegetables.

Pulao is generally a one-pot dish where rice and other ingredients cook together in the same liquid; biryani typically involves layering partially-cooked rice with a separately-prepared, more heavily spiced base and finishing with a slow steam ("dum"). Pulao is simpler and less involved.

Yes — sauté the aromatics and vegetables in a pan first as described, then transfer everything including the rice and liquid to the rice cooker and cook on its normal setting.

Yes — pan-fried paneer cubes or cooked chickpeas both work well folded in toward the end of cooking, turning this from a side dish into a more complete one-pot meal.

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