Tips and Tricks
Take special care of rice: While boiling rice, keep in mind that it should be cooked only 80%. If the rice gets cooked too much, it will become soft during baking and the pulao will not turn out delicious.
Cool the rice: After draining the rice, spread it immediately in a large plate. Due to this the rice grains will not stick together and will remain blooming. Layering hot rice can cause the pulao to become soggy.
Use real saffron: Use only good quality saffron for royal color and taste in this pulao. If saffron is not available, you can use a pinch of good food colour, but it cannot be compared to saffron.
Don't forget to give strength: After removing from the oven, do not serve the casserole immediately. Leave it covered with foil for 10-15 minutes. In this 'Dum' process, the flavor of khoya and dry fruits gets absorbed well into the rice by steaming it.
Mix gently: While serving, do not stir the pulao too vigorously with a spoon, otherwise the rice grains may break. Lift it up slowly from side to side so that the layers remain intact.