• Md Sera Alam

Kesar Pulao

Kesar pulao is prepared on special occasions in north India. Its aroma makes you want to eat it, even more.


  • 1cup long grain (basmati) Rice

  • 1cup Sugar (or according to taste)

  • 3-4 Cardamom (green elaichi, split & crushed)

  • Few strands of Saffron (Kesar)

  • 4 cloves

  • 1 1/2 tbsp Mixed Dry fruits (Pista, cashew nut, almond)chopped

  • 1tsp Raisins

  • a Pinch of saffron (Kesar)color dissolved in 2tsp warm water

  • 2 tbsp pure ghee

  • 1 tbsp mustard seeds

  • silver paper (Barak)

  • Water for boiling rice.


  • Wash soak and drain the rice.

  • Bring water to a boil and add the rice and simmer the flame.

  • When rice is half done add sugar (dissolved in little water) and ghee.

  • When fully done add the saffron, cardamom, cloves, and half of the dry fruit.

  • Stir gently and cover for 10 minutes.

  • Garnish it with remaining dry fruit and silver paper.

  • Serve the Kesar pulao fresh and hot.

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