Saffron & Cardamom Basmati Pulao

This fragrant pulao is deliberately restrained: aromatic basmati, a little saffron, cardamom and toasted nuts. It works as a celebratory side without becoming heavy.

Serves 4–6

Prep: 15 minutes   Cook: 25 minutes

Ingredients

• 300g NAZIA basmati rice
• A generous pinch of saffron strands
• 3 tbsp warm milk or warm water
• 2 tbsp ghee or unsalted butter
• 4 green cardamom pods, lightly crushed
• 1 small cinnamon stick
• 1 bay leaf
• 500ml hot water
• 3/4 tsp fine salt
• 30g flaked almonds or pistachios
• 2 tbsp raisins, optional

Method

1. Rinse the rice until the water is much clearer, then soak for 15 minutes and drain.
2. Soak the saffron in the warm milk or water while you prepare the pan.
3. Heat the ghee in a lidded saucepan. Add cardamom, cinnamon and bay; cook for 30 seconds until fragrant.
4. Add the drained rice and fold gently for one minute so the grains are lightly coated.
5. Add the hot water and salt. Bring to a gentle boil, cover, reduce the heat to low and cook for 12 minutes.
6. Drizzle over the saffron liquid, cover again and rest off the heat for 10 minutes.
7. Meanwhile, toast the nuts in a dry pan until lightly golden. Fluff the rice and finish with the nuts and raisins if using.

NAZIA kitchen note

The saffron should perfume the rice rather than overpower it. Blooming the strands first distributes both colour and aroma more evenly.

Serve with roast chicken, grilled vegetables, kebabs or a simple yoghurt and cucumber salad.