Tag Archives: eid

Mar13

Zarda Pulao / How to Make Zarda Pulao at home

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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.

Zarda Pulao / Zarda Rice / How to make Zarda Rice, zarda rice recipe, dessert, muslim wedding recipes, muslim dessert recipes, ramzan, ramzan recipe, ramzaan recipe, EID, EID recipe, holi, holi recipe, holi special recipe

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.
Saffron water
Nuts getting roasted in Ghee/Clarified butter
Rice steamed with flavored spices
With desiccated coconut
With sugar
Sugar getting melted
With saffron water
Syrup ready
With rice
Rice after 10 mins of low flame cooking
Zarda Pulao / Zarda Rice / How to make Zarda Rice

Serve hot. Garnish with roasted nuts.

Jul5

Qubani Ka Meetha

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Qubani Ka Meetha is a traditional and authentic dessert of Hyderabadi cuisine. This is prepared with the dried apricots and they are most probably served in all the festivals in Hyderabad, most commonly on weddings.

A very simple, easy and delicious dish but consumes time in the preparation. Let me share the recipe…

Taking this to Fiesta Friday #127 hosted by angie-thenovicegarderner.

Qubani Ka Meetha

Qubani Ka Meetha

Ingredients:

  • Dried Apricots – 20 nos
  • Sugar – 7 to 8 tbsp
  • Badam/Almonds – 6 nos
  • Lemon juice – 1 tsp
Dried apricots getting soaked
getting cooked
To the mashing consistency
With sugar
with lemon juice, getting thicken
Qubani Ka Meetha

Preparation:

  • Soak dried apricots in 4 to 5 cups of water (it should sink) for almost 10 hrs or overnight.
  • Remove the seeds from the apricots, roughly chop them small pieces.
  • Boil those chopped apricots in the soaked water for almost 30 mins or until the apricots comes to mashing consistency.
  • Add in the sugar, give a stir and cook in low flame for 5 mins.
  • Pour in the lemon juice, give a stir and cook in low flame for 5 mins or until it thickens or comes to a syrup consistency.
  • Transfer to a bowl, garnish with thinly sliced badam/almonds.

Serve warm or chilled with sliced badam/almonds or with rabdi.

For more Ramzan/Ramadhan/Iftar or Eid recipes, click here.