Tahdig Rice Pulao

Ingredients

• 2 cups rice
• 1 pinch saffron
• 1 cup warm water
• 8 cups water
• 3 tbsp yogurt
• 1/2 tsp cumin seeds
• 4–5 green cardamom pods
• 4–5 cloves
• 1 tbsp ginger-garlic paste
• 3 tbsp oil, plus more as needed
• 1 chicken stock cube
• Fried onions, for layering and garnish

Preparation

1. Bloom the saffron in 1 cup warm water and set aside.
2. Heat the oil in a large pot over medium heat. Add the cumin, cardamom pods, and cloves. Sauté until fragrant.
3. Add the ginger-garlic paste and cook for a few seconds.
4. Pour in 8 cups water and bring to a boil. Add the washed and drained rice along with the chicken stock cube. Cook for about 6 minutes, or until the rice is al dente.
5. Drain the rice.
6. In a bowl, mix the yogurt, 1 tbsp saffron water, and 1 cup of the cooked rice.
7. Lightly oil the base of a large pot and spread the yogurt-rice mixture evenly across the bottom. Layer half of the remaining rice over it and sprinkle with fried onions. Add the rest of the rice on top.
8. Pour the remaining saffron water over the rice.
9. Cover the pot with a lid wrapped in a clean kitchen towel to create a tight seal. Cook on low heat for 25 minutes.
10. Once the tahdig is crispy and golden at the bottom, carefully invert onto a serving platter. Garnish with cilantro, chili oil, and more fried onions.

An elegant saffron rice dish crowned with a signature crispy tahdig crust.

(Authentic Royal)