Savory saffron pilaf (Kesar pulau) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 27) by Yamuna Devi

  • green peppers
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute long-grain white rice for basmati rice, vegetable oil for ghee, slivered almonds for raw cashew nuts, bay leaves for cassia leaves, and red peppers for green peppers.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chana dal purée with tender bottle gourd cubes (Louki chana dal); Pishima's stuffed okra (Bhara bhindi); Thin karhi sauce with sprouted mung beans (Sabat moong karhi); Fresh mint chutney (Podina chatni); Crunchy chana dal patties with coconut and sesame seeds (Masala chana dal)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute long-grain white rice for basmati rice, vegetable oil for ghee, slivered almonds for raw cashew nuts, bay leaves for cassia leaves, and red peppers for green peppers.

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