Zarda Pulao
Tarla Dalal
• 30 May, 2017
Table of Content
The magic of spices unfolds, making the Zarda Pulao an experience that stays carved in your memory forever.
Perfectly-cooked long-grained rice is tinged with saffron and rose water, enriched with mawa, boosted with spices and embellished with many a nut and dry fruit.
Indeed, the Zarda Pulao is a royal treat worthy of a grand occasion. You can also try making rich and tasty Shahi Pulao or the simple but satiating Vegetable Pulao .
Zarda Pulao recipe - How to make Zarda Pulao
Tags
Soaking Time
0
Preparation Time
25 Mins
Cooking Time
5 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
3 servings
Ingredients
Main Ingredients
- 1 tsp saffron (kesar) strands
- 3/4 cup soaked and cooked long grain rice (Basmati chawal)
- 3 tbsp warm milk
- 2 tsp rose water
- 1 tsp sugar
- 1 tbsp ghee
- 1/4 cup chopped mixed nuts
- 1 tbsp raisins (kismis)
- 4 green cardamom (elaichi)
- 2 black cardamom (badi elaichi)
- 2 small cinnamon (dalchini) sticks
- 2 bay leaf (tejpatta)
- 1 star anise (chakri phool)
- 3 clove (laung / lavang)
- 1/2 tsp fennel seeds (saunf)
- salt to taste
For The Garnish
- 2 tbsp crumbled mawa (khoya)
Method
- Combine the milk, saffron, rose water and sugar in a small bowl, mix well and keep aside.
- Heat the ghee in a deep non-stick pan and add the mixed nuts and raisins and sauté on a medium flame for 30 seconds.
- Add the green cardamom, black cardamom, cinnamon, bayleaves, star anise, cloves and fennel seeds and sauté on a medium flame for 30 seconds.
- Add the prepared saffron-milk mixture , mix well and cook on medium flame for 2 minute, while stirring occasionally.
- Add the cooked rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with mawa.
Zarda Pulao recipe with step by step photos
Nutrient values (Abbrv)per plate
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