How to make Saffron Vegetable Pulao -

Assorted vegetables and rice cooked together with the goodness of saffron.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Saffron

Cuisine : Fusion

Course : Rice

For more recipes related to Saffron Vegetable Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Lebanese Pilaf Mushroom and Babycorn Biryani Almond Rice With Mixed Vegetables Jeera Rice

Saffron Vegetable Pulao

Saffron Vegetable Pulao Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Saffron Vegetable Pulao Recipe

  • Basmati Rice 1 1/2 cups

  • Saffron a few strands

  • Cauliflower 5-6 florets

  • French beans julienne 5

  • Carrot julienne 1 medium

  • Green peas shelled 1/4 cup

  • Oil to deep fry

  • Onions, sliced 3 medium

  • Yogurt 1/2 cup

  • Ginger paste 1 tablespoon

  • Garlic paste 1 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Fresh mint leaves 20

  • Ghee 5 tablespoons

  • Cumin seeds 1 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Cashewnuts 15

  • Raisins 1 tablespoon

  • Tomatoes, finely chopped 2

  • Rose water 2 tablespoons

  • Milk 1/2 cup

  • Black peppercorns, crushed 1 teaspoon

  • Desiccated coconut 1/4 cup


Step 1

Soak the rice for half an hour. Heat sufficient oil in a kadai and fry half the sliced onion till brown.

Step 2

Drain and keep aside. Marinade cauliflower, French beans and carrots in yogurt mixed with ginger paste, garlic paste, salt, half the garam masala powder, red chilli powder, half the mint leaves torn with hand for at least fifteen minutes.

Step 3

Heat ghee, add cumin seeds, fennel seeds and remaining sliced onions and sauté for till onions turn light brown.

Step 4

Add marinated vegetables and sauté for three to four minutes. Add green peas and mix. Add cashewnuts, raisins and sauté for two minutes.

Step 5

Add finely chopped tomatoes, mix well and cook for two minutes. Add soaked rice and mix lightly. Mix saffron in rose water and milk and add to the rice.

Step 6

Add three cups of hot water and stir. Adjust salt and add the remaining garam masala powder and crushed peppercorns and mix lightly.

Step 7

Add desiccated coconut and fried onions, cover and cook on low heat till done. Sprinkle the remaining mint leaves torn with hand and serve hot.

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MasterChef Sanjeev Kapoor

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 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.