How to make Kesari Pulao -
A very tasty rice preparation flavored with saffron.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Saffron (kesar) (केसर), Rice (चावल)
Cuisine : Indian
Course : Rice
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For more recipes related to Kesari Pulao checkout Kesari Bhaat. You can also find more Rice recipes like Gulabari Kofta Biryani Brown Rice Pulao with Prawns and Sausages Jasmine Rice Grilled Pumpkin And Spinach Risotto
Kesari Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kesari Pulao Recipe
Saffron (kesar) 7-8 strands
Rice soaked 1 1/2 cups
Ginger 1 inch piece
Garlic 8-10 cloves
Coriander seeds 1 tablespoon
Cumin seeds 1 1/2 teaspoons
Black peppercorns 10-12
Fresh red chillies 2
Oil 2 tablespoons
Bay leaf 1
Green cardamom 4-5
Black cardamom 2
Star anise 1
Cinnamon 1 inch piece
Pomfret fillets 1
Prawns (medium) shelled 15
Yogurt whisked 3/4 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Lemon 1
Method
Nutrition Info
Calories : 1824 Kcal
Carbohydrates : 248.6 gm
Protein : 102.7 gm
Fat : 46.4 gm
Other : Iron- 23.7mg
Preparation
Step 1
Roughly chop ginger and garlic. Dry roast coriander seeds, cumin seeds and black peppercorns on a small non stick pan till fragrant. Set aside to cool. Put the ginger, garlic and fresh red chillies in a mixer jar. Heat oil in a shallow non stick pan, add bay leaf, green cardamoms, black cardamom, star anise and cinnamon and sauté for 1 minute. Transfer the roasted spices into the mixer jar, add a little water and grind to a fine paste. Cut the fish fillets into large chunks.
Step 2
Add prawns and fish pieces to the pan and mix gently. Add the ground paste and mix. Sauté for 1-2 minutes. Drain and add rice, yogurt, 2½ cups water and mix well. Add salt, saffron, turmeric powder, juice of 1 lemon and mix. When the water comes to a boil, reduce heat, cover and cook till rice is done. Keep the pan covered till it is time to serve. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
