Zarda Pulao/Meethe Chawal

A very Happy Independence Day to you all !!

It’s a day for the present generation to imbibe the spirit of that magical day of 1947 and continue to follow the path of our freedom fighters who valiantly fought and laid their lives for our country. Its a day to unite and celebrate India ‘s 70 th Independence Day with zeal and patriotism.

It’s Monday again and our 53 rd Foodie Monday Bloghop too. This time all 9 of us are in 3 different teams, the Orange, white and green team. The plan is to cook and post 3 dishes by 3 members in each colour and post it in a collage featuring our national tricolour. I am a part of the Orange group and posting a recipe in the colour orange and Zarda Pulao or Meethe chawal is a perfect dish to celebrate the occasion.

Zarda Pulao or sweet Saffron rice is basically sweet fragrant Basmati rice made exotic with the addition of nuts, whole spices and the spice Saffron which imparts a beautiful colour, aroma and flavour. A Mughlai dish which has its origin in Persia, a delicacy in North India and Pakistan and is a special during festive occasions.

Zarda in Urdu means Yellow and that’s why the name. This aromatic, flavourful pulao is also known Zafrani Pulao in some parts of Northern India. Lot of recipes ask for adding dried coconut and orange zest in the pulao. Adding orange zest gives a typically Middle Eastern refreshing flavour to the pulao. The other option is to use rose water. I added a pinch of saffron food colour to give a festive look to the rice which is totally optional. For the saffron to give a nice lovely colour you need to soak the saffron in warm milk for a few hours.

Zarda Pulao/Meethe Chawal

Print Recipe

 A flavourful, aromatic, sweet saffron infused rice loaded with dry fruits and spices.

• Coursedessert
• Cuisinenorth indian

Servings	Prep Time
4 serving	10 minutes

Cook Time

15 minutes

Servings Prep Time 4 serving 10 minutes

Cook Time 15 minutes

Zarda Pulao/Meethe Chawal Print Recipe  A flavourful, aromatic, sweet saffron infused rice loaded with dry fruits and spices. Coursedessert Cuisinenorth indian Servings Prep Time 4 serving 10 minutes Cook Time 15 minutes Servings Prep Time 4 serving 10 minutes Cook Time 15 minutes

Ingredients

• 1 cup basmati rice Long grained
• 2 tbsps Ghee butter or clarified
• 1 1/2 Cups water Hot
• 1/2 Cup milk warm
• 1/4 tsp saffron strands Kesar
• 3/4 Cup sugar
• 1/2 cup nuts chopped ( cashew,almonds,raisins,pistachios)
• 2 tbsps khoya or Milk solids
• 3 - 4 cardamoms
• 5 - 6 cloves
• 1/2 inch cinnamon stick
• 1/4 tsp nutmeg powder
• 1 tbsp rose water
• A pinch saffron food colour

Servings: serving

Instructions

1. Wash and soak the rice for 15 minutes .Soak the saffron in warm milk .
2. Heat the ghee in a heavy bottomed pan, add the whole spices ( cardamom,cloves and cinnamon)and when the cloves start spluttering add the chopped nuts leaving some for garnish And sautxe9 for half a minute.
3. Drain the rice and add to the ghee and sautxe9 for nearly 3 minutes in low flame or till you start getting the aroma of the rice. Sauteeing more than needed will break the rice grains.
4. Now add the saffron soaked milk, colour if you are using, hot water, sugar, nutmeg and rose water to the rice and mix slowly.
5. When it starts to boil, close the lid and cook in low flame.
6. When the rice is 3/4 done, grate the khoya on it and close the lid And let the rice cook fully,
7. Once done, fluff up the rice gently with a fork and serve .

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