This vibrant sweet yellow rice pilaf, studded with dried fruits and nuts, can be served as a luxurious side dish or warm dessert. Perfect for celebrations and special occasions. Adapted from Meetha Pullao, Madhur Jaffrey's Indian Cooking (1982)
Heat milk in a small bowl in the microwave until it is barely steaming. Sprinkle the saffron threads into the warm milk and allow to soak for a couple of hours.
While the saffron is soaking, wash the rice several times, until the water runs clear. Drain and then soak the rice in water for 30 minutes. Drain in a wire sieve for 20 minutes, or until the saffron if ready.
Cook Rice
Preheat the oven to 325°F (163°C).Heat the ghee or clarified butter in a large skillet over medium heat. If you are using whole spices, add them at this time and sauté for about 30 seconds.
Add the rice and sauté gently for 3 minutes, stirring constantly.Add 3 cups of water and the salt. Gently stir rice and cook until all the water is absorbed.
Stir in the saffron milk, dried fruits and nuts, ground spices, and sugar.
Cover very tightly, and put into the preheated oven for 25 minutes.*
Remove any whole spices before serving.
Notes
Substitutions
Saffron: ½ teaspoon turmeric, plus a pinch of paprika
Cinnamon stick: ½ teaspoon ground cinnamon
Cardamom pods: ½ teaspoon ground cardamom
Raisins: Chopped dried apricots
Almonds: Chopped hazelnuts (filberts), macadamia nuts, cashews, or pistachios
Ground spices should be added at the same time as the dried fruits and nuts.