To make zafrani pulao, first, soak Saffron in 2 tablespoons of hot milk for 10-15 mins.
Wash and soak rice for about 30 minutes.
In a heavy bottom pan, heat 1 tablespoon of ghee in a pan, add jeera, whole garam masala spices (bay leaf, cloves, cardamom, cinnamon), dry fruits (cashew nut, almonds, raisins) and sauté it. Let the whole spices get aromatic and dry fruit to become golden brown.
Then add sliced onions, ginger garlic paste. Saute till raw smell goes and onions are golden brown.
Add curd, tsp of biryani masala and turmeric. Saute 2-3 mins
Add little less than 3 cups of water and boil.
When water starts boiling, add soaked drained rice, salt and chopped herbs. give a gentle mix. Cover and cook.
When water is almost absorbed, add saffron milk, fried onion, pomegranate seeds and remaining ghee. Cover and simmer until done.
Once cooked, fluff up the rice very gently using a fork. Take care not to make it mushy.
Dish out Zafrani Pulao and garnish with fried onions and chopped coriander leaves. Delicious easy zafrani pulao is ready to be served.
To make it a Vegan version, instead of ghee use oil and instead of milk soak saffron in water.
Remember to always soak basmati rice for a minimum of 30 min.