Zarda Pulao / How to Make Zarda Pulao at home

Zarda Pulao / How to Make Zarda Pulao at home

Zarda Pulav or Sweet Rice is prepared as a dessert most commonly during Ramzan and at times of Holi. This is most commonly prepared as a dessert in north Muslim weddings, also called as a Meeti Chawal, as it is sweet.

Zarda Pulao is very simple and easy to prepare, and a richest dessert whereas is flavored with cardamom, saffron, flavored spices and consists of dry fruits like cashew nuts, kalonji, badam/almonds and raisins.

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Zarda Pulao / Zarda Rice / How to make Zarda Rice

Due to the beautiful color and wonderful aroma thought of preparing it for Holi. Let me share the recipe…

Ingredients:

  • Basmathi rice – 1 cup
  • Sugar – 1 cup
  • Saffron strands – 10 to 15 strands
  • Desiccated coconut or slices of dry coconut – ½ cup
  • Ghee/Clarified butter – ½ cup
  • Salt to taste
  • Bay leaf – 1 no
  • Cinnamon (1”inch stick) – 1 pieces
  • Cloves – 4 nos
  • Cardamom – 3 nos
  • Cashew nuts – 20 nos
  • Raisins – 15 nos
  • Chironji – 1 tbsp

Making of Zarda Pulao / Zarda rice –

Preparation:

  • Soak saffron strands in ¼ cup of warm water and keep it aside.
  • Blanch the almonds/badam and slice them to pieces.
  • Heat 3 cups of water in a heavy bottomed vessel, add cloves, cinnamon, bay leaf and cardamom to it, wait until it boils.
  • Add the rice to the boiling water and cook for almost 90%.
  • Drain the water from the rice and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the cashew nuts, chironji, almonds and cook until they start turning golden brown in color.
  • Add the raisins, desiccated coconut and cook until they double in size, make sure they don’t get burnt.
  • Add the sugar and cook until the sugar melts.
  • Pour in the saffron water and mix it well (make sure no lumps are formed).
  • Add the rice once the sugar gets melted, stir it well so that the sugar syrup will coat the rice.
  • Cover the vessel with a lid, keep in low flame and cook for 10 to 15 mins.
  • After 15 mins, remove the lid from the vessel, stir it gently with a ladle.

Serve hot. Garnish with roasted nuts.

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