The influence of Brobdingnagian cultures can be seen in Indian Cuisine. Each part of India signifies the amalgamation of the various footholds of 'foreigners' who ever stepped into Indian soil and wanted to make it their home. Awadhi Cuisine is such. It has an essence of Persian, middle eastern - in short a Mughalai touch to it. Born in Lucknow, it boasts of Nawabi touch, of kebabs and pulao's, of korma's and kulchas and also of the bounty of rich spices that goes into making these utterly delicious foods - trumpeting both in sensory as well as luscious variety.
Among such variety is this one called Zafrani Pulao - Basmati rice cooked in a sweet and rich blend of spices and nuts.The preparation calls for minimal ingredients yet the ones chosen to play ornamental are among the pinnacles of Indian cuisine. Saffron - King of Spices, Almonds - King of nuts, Basmati - King of Rice teamed and cooked with ghee play the key role and with such prominent figures, how can a dish go wrong??
Came out yummm!! Did not have saffron so used turmeric for the color . Im sure saffron gives a super taste will try it with saffron the next time ...!!
Husband loved this .We usually do not like extremely spicy pulao's but this turned out to be extremely tasty although mild in spices and filling and did not feel one bit heavy :)
Sorry for the slip in the post Divya. Thanks for pointing it out. Just add them towards the end of either cooking the rice or you can add to the caramelized onions towards the end before mixing with the rice. Either way works.