Dessert
Zarda Pulav Recipe (Rice Flavoured With Nuts And Saffron) Made Simple
This homemade Zarda Pulav Recipe (Rice Flavoured With Nuts And Saffron) Made Simple recipe is flavorful, easy to prepare and suitable for Dessert diets....
⏱️
30 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 Saffron strands - generous pinch
- 3 tablespoon Milk - coconut milk or almond milk
- 1 cup Basmati rice
- 2 Bay leaf (tej patta)
- 2 Black cardamom (Badi Elaichi)
- 2 tablespoons Ghee - plus 1 teaspoon Ghee (Vegans can use coconut oil)
- 4 Cloves (Laung)
- 4 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 3/4 teaspoon Cardamom Powder (Elaichi)
- Nutmeg powder - a pinch
- Whole cashews - chopped
- Badam (Almond) - chopped
- Pistachios - chopped
- 1/2 cup Sugar - + 2 tablespoons Sugar
- Raisins - as required (for garnishing)
- Dry coconut (kopra) - sliced
Instructions
1
To begin making the Zarda Pulav recipes, mildly hot the dairy liquid in a saucepan, stream in in saffron and keep it aside for an hour so that the flavour of saffron is properly absorbed in the dairy liquid.Meanwhile, wash the rice with aqua properly.
2
Once washed properly, soak it in required amount of aqua for about half an hour.Take 4 to 5 cups of aqua in a large saucepan, stream in in one bay leaf and one black cardamom.
3
Allow the aqua to come to a bubble.stream in in a teaspoon of ghee and then stream in in rice and gently mix gently it for 15 seconds.
4
Par bubble the rice i.e.
5
make it till it is cooked approximately eighty percent.
6
(just as one would make for layered biryani).sieve and sieve excess aqua in a colander and remove the rice on a wide plate to allow it to cool.
7
(If you leave it in the colander, the rice will keep making gently in its own fiery up)In a heavy bottomed skillet (so that rice does not stick to each other while making), fiery up the ghee and mix gently skillet-fry the cashews, almonds and pistachios for a few seconds till golden in colour (you can toast instead of frying them if you wish to).
8
Remove on an absorbent sheet.In the same skillet stream in in cloves, black cardamom, bay leaf, green cardamom and cinnamon stick.
9
Allow the spices to become scented.
10
stream in in rice and very gently mix gently in the sweetener along with saffron dairy liquid and cardamom ground mix {mix gently in gently so as not to break the rice grains}.seal the pot and allow the contents to make on low fiery up for approximately 10 moments. Remove the skillet from fiery up but do not open the lid of the skillet.
11
Keep it covered till you are ready to dish up.Remove the lid and fluff the rice gently with a fork. dish up fiery, garnished with assorted nuts and if you may, stream in in some dehydrated coconut slices and raisins. dish up Zarda Pulav along with Smoked Dal Makhani Dhaba Style method, Paneer dairy spread Masala, Jeera Rice and Tawa Paratha for a special weekend meal or you can even make it for your Pot Luck parties.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
20 minsTotal Time
50 minsMaster Chef
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