Zafrani Pulao, traditionally rich with ghee and cream, can be beautifully reimagined within a Whole-Food, Plant-Based (WFPB) lifestyle—without losing its royal charm. By swapping out oil and dairy for whole spices, saffron, and naturally fragrant ingredients, the dish becomes both heart-healthy and nourishing. Saffron, the star of the pulao, offers anti-inflammatory and mood-enhancing benefits, while whole basmati rice provides steady energy with a lighter glycemic load. Adding vegetables like carrots, peas, and cauliflower boosts fiber and phytonutrients, and using cashew cream or blended silken tofu adds creaminess without cholesterol. This version of Zafrani Pulao honors the tradition while delivering real, plant-powered benefits—no myths, just pure flavor and wellness.

Ingredients
2 cups basmati rice (preferably brown or red)
1 cup thinly sliced. Onions
10-12 saffron strands (kesar, kunkuma poo)
1/2 cup plant-based milk (I used coconut milk)
1 cup mixed nuts like almonds, cashews and raisins
Unrefined salt to taste
2 bay leaves (tej patta, brinji elai)
4-5 cloves (laung, kirambu)
4-5 black peppercorns
1 small cinnamon stick (dalchini, lavangathu pattai)
1 star anise (chakra phool, natchathira sombu)
4-5 green cardamom ( elaichi, elakkai)
Method
Wash the rice in running water 2-3 times
Then soak with enough water for 20-30 minutes
In lukewarm plant based milk, soak a few strands of saffron
Begin this process about 30 minutes before cooking the rice
Let it sit for about 30 minutes
Heat a heavy bottomed pan and add onions
Stir continuously till the onions turn deep brown
Remove from heat and set aside
Set the same pan to medium – low heat
Add bay leaves, cloves, pepper corns, cinnamon, star anise and green cardamom
Sauté for a minute
Then add nuts and roast till a nice aroma of dry fruits emanate
Take some nuts out for garnishing later
Drain water from the rice and add to th heavy bottomed Edsel
Sauté for a few seconds
Add saffron milk and 3 cups of water
Add salt
Mix well
Cover and cook till the rice is done
Switch off flame, keep covered and rest for 10-15 minutes
Remove the lid and fluff the rice
Add the onions and gently fold in the rice
Add the nuts set aside for garnish
Serve hot
Enjoy!