Z is for.... Zafrani Pulav

As we come to the end of our journey in the A-Z of Indian Vegetables, I want to present a Nawabi Dish...the flavourful Zafrani Pulao.
This has been on my mind ever since I saw the movie 'Cheeni Kum', where a proud Amitabh claims that he makes the Best and most Authentic Indian Food in the UK.. until Tabu returns the Zafrani Pulao and pops his pride!
Bits and pieces of the recipe remained in my memory(I liked the movie a lot, and in enjoying the movie, I quite forgot to jot down the recipe!!) So I hunted around the net and found a recipe which was similar .. not the exact, so tweaking it a bit to suit my requirements I attempted this aromatic rice preparation . The end result was a wonderful and delicately coloured and flavoured rice and I was rather pleased with the outcome! What however left me in doubt was.... do you eat this with any gravy vegetable? Please do let me know. I did enjoy eating the pulao without any gravy, savouring every morsel which sometimes brought a whiff of the spices in it, sometimes the sweetness of a plump raisin and the crunch of an almond! (now I know why the Nawabs must have favoured this preparation!!)
Here is the recipe with my tweaks: (for the original recipe, please click on the 'recipe' link given above)

1 cup Basmati Rice (uncooked)

A generous Pinch Saffron Threads

2 tbls. Ghee

1/2 Red Onion sliced thin

1/2 tsp Ginger and Garlic paste

1 Whole Clove

1 Cardamon Pod

1 Cinnamon Sticks (3” pieces)

1 tbsp. Golden Raisins

2 cups Water

3 tbsp Slivered Almonds

5 tsp milk

1 tbsp Yogurt

Salt

Procedure:

Rinse rice 3 to 4 times in cold water, drain well. Set aside for 30 minutes.

Lightly toast the saffron. Remove and add it to some water and keep aside.

Heat the Ghee over medium-high heat; add onions, ginger and garlic. Stir-fry 1 to 2 minutes or until onions soften slightly.
Stir in cloves, cardamom and cinnamon. Cook 1 to 2 minutes more, stirring occasionally to blend flavors.Add rice, and mix till every grain of rice is coated with ghee. Add the almonds and raisins. Add salt and mix well. Add water. Bring it to a boil. Add the saffron, Yogurt and milk.Cook (covered) till the rice is done and every grain of rice is separate. Serve immediately.

This will go to Nupur for the A-Z series.
Nupur has been a great hostess and this whole journey has been an awesome learning experience! Thank You Nupur for this wonderful opportunity!!

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The Festivities continue... Making Srikhand and Amrakhand!!

Diwali is over, but we are still continuing the festivities :D !
One all time favourite sweet is srikhand and amrakhand and Diwali was just the ocassion to indulge in my sweet tooth!
I remember in childhood, my parents would bring srikhand for Dussehra, Diwali from a particular place in Dadar west in Mumbai- Samant Loniwale , which always had a heavy rush for 'chakka' ( thick yogurt obtained after draining whey) and srikhand.
They would generously top the srikhand with nuts, saffron and nutmeg powder.. YUM!!
For years we bought store made srikhand, then later just 'chakka' and at home added sugar and desired topping... but the best tasting srikhand was when my Father made it at home from scratch! so now that he is with me for Diwali, we though that this ocassion called for Baba made srikhand and amrakhand because I love it!

Sincce this was my first attempt at making srikhand (with Baba's instructions) I made a small quantity...

4 cups whole milk yogurt (low fat / reduced fat is a strict no-no) I got 'Sadaf' brand from the store here which is so far the best yogurt I found in US !!
1 1/2 cup sugar (more if u have a very sweet tooth)
Few strands saffron
1/4 spn. nutmeg powder
Fine muslin cloth ( a big handkerchief will work just as well)
Bit of string

In a plate lay the hanky and put the yogurt in it, like so.....

Draw up the edges of the cloth/ hanky and let the whey drip...
Secure the yogurt in the hanky with a bit of string like a 'potli'...

Hang the 'potli' and let it drip for nearly 4-5 hoursor until the whey is FULLY drained.
Remove the yogurt (chakka) from the hanky, add sugar and churn with your hand (so as to remove any chunky bits of yogurt) to make it smooth.
Add nutmeg powder and mix well. Heat a couple of spoons of milk add saffron so that you get a lovely colour and flavour. Add this to the yogurt. Garnish with chopped nuts (almonds, pistachios ) if you want.

To make Amrakhand, Add sugar and mango pulp to the yogurt, mix well and serve with puri / fulka.

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