Mughlai Pulao (Savory Saffron Rice with Nuts)

Serves: 4
Time: ~40 minutes

Ingredients

Rice

• 1½ cups basmati rice
• 3 cups water or light stock

Aromatics & Fat

• 3 tbsp ghee (or ghee + oil mix)

• 1 medium onion, thinly sliced

Whole Spices

• 2 green cardamom pods
• 3 cloves
• 1 small bay leaf
• 1-inch cinnamon stick

• ½ tsp cumin seeds

Nuts

• 10–12 almonds, blanched and slivered
• 8–10 cashews, halved (optional)

Saffron

• 10–12 strands saffron
• 2 tbsp warm milk

Seasoning

• 1 tsp salt (adjust to taste)
• ½ tsp white pepper or black pepper

• 1 tbsp rose water or kewra water (optional, traditional)

Garnish

• 1–2 tbsp fried onions
• A few saffron strands or chopped nuts

Instructions

1. Prepare the rice
   Rinse basmati rice until the water runs clear. Soak for 20–30 minutes, then drain.
2. Bloom the saffron
   Soak saffron strands in warm milk. Set aside.
3. Fry the nuts
   Heat 1 tbsp ghee in a heavy pot. Lightly fry almonds (and cashews) until pale golden. Remove and reserve.
4. Cook the aromatics
   Add remaining ghee to the same pot.
   Add cumin seeds; let them crackle.
   Add cardamom, cloves, bay leaf, and cinnamon.
5. Onions
   Add sliced onions and cook on medium until soft and lightly golden (not deeply caramelized).
6. Rice & seasoning
   Add drained rice. Gently stir for 1–2 minutes to coat grains with ghee.
   Add salt and pepper.
7. Liquids & saffron
   Add water/stock and saffron milk. Stir once.
   Bring to a boil, then reduce to low, cover, and cook 12–15 minutes until rice is tender.

8. Finish
   Sprinkle fried nuts and rose/kewra water over the rice.
   Cover and rest 5 minutes. Fluff gently with a fork.

Serving Suggestions

• Serve with chicken korma, lamb rogan josh, or vegetable qorma
• Excellent with raita or a simple cucumber salad

Optional Variations (Traditional)

• Add ½ cup parboiled peas or paneer cubes
• Replace water with light chicken stock for deeper flavor
• Add a tablespoon of yogurt with onions for extra richness (stir well to avoid curdling)