Saffron Pulao with cardamom, cinnamon and basmati rice


A really simple rice based recipe that is a brilliant accompaniment to an Indian meal. Saffron lends a lovely colour and flavour to this pulao along with the whole spices I have used. Use good quality saffron while cooking. A little goes a long way and the resultant colour and taste is worth the amount you spend. Leftover rice is great for a pulao!


  1. Add the rice in a large mixing bowl and pour over the saffron strands along with the water

  2. Heat oil in a non stick kadhai or wok over a medium flame. Add the cardamom, bay leaves and cinnamon stick. Fry for a minute. Add the cashew and raisins. Fry for a minute

  3. Turn the heat down and add the rice along with the saffron. Stir well warm through for 2 minutes. Season to taste and turn the heat off. Serve warm with your favourite curry

This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.


Maunika's Indian Recipes App

Maunika’s Indian Recipe’s App is a guide to cooking delicious Indian curries, filled with over 400 recipes. From quick mid week meals, weekend brunch ideas, curries for family & friends. Get access to lots of recipes that have been developed exclusively for the App, along with top restaurants, places to visit including my favourite markets, resorts and street food stalls, and upcoming cookery events.