Re: Rice/Chawal
Waleeja , my bacha , khao piyo and ash karo 
Sehrysh, I usually have then with daals … or even with koftay , it just gives that nice tangy taste ..
Here’s a recipe for Zafrani Pulao :
to get a good saffron color .. .take some safron on a spoon and hold it on fire to make it warm … then crush it a bit with the back of the spoon , add a bit of warm milk.. its ready to use …
add some oil in the pot, add bay leaves , cloves , cardamom and cinnamon, shahi zeera … when it starts to splutter add mishmish , almonds , cashews and saute it for a minute .. then add onions … as soon as they are colored , add ginger garlic paste … then salt …
add chopped corriander nd mint leaves ,add half a cup of yghurt … a bit of briani masala or cumin powder … add the 1.5 cup water per cup of rice …
once water starts boiling , add rice … decrease flame , sprinkle some fried onion … then sprinkle zafran milk , add a couple of strands on the top as well for the look … add some anardana …put a small blob of butter on the top … cover and leave on dum …
mix the rice and serve …