Zarda Pulav as the name sounds is a very festive dish. A specialty of the Northern part of India, this sweet rice is mildly flavored as well has very complex flavors. This dish is perfect to be served during festival parties.
Cooking Time: 45 minutes Serves: 2 people
– Basmati Rice: 1 cup
– Milk: 1.5 cup
– Saffron strands: 1 teaspoon
– Ghee: 1/4 cup
– Sugar: 1/4 cup
– Bay leaf: 1 no.
– Cloves: 2 nos.
– Cinnamon piece: 1 no.
– Cardamom: 3 nos.
– Thinly sliced dry coconut: 1/4 cup
– Raisins: 1/4 cup
– Cashews: 1/8 cup
– Turmeric: 1 /8 teaspoon
– Khova: 50 gms
– Measure 1/4th cup of milk using the Measuring Cups and heat it. Add crushed saffron strands to it and let it sit for a couple of hours.
– Heat the ghee in the Triply Skillet and add cashews and raisins to it. As soon as they turn gold in colour take them out and set aside.
– Now add dry coconut slices to it and fry till it turns nice and gold. Remove immediately and set aside. This will take just a second as the ghee will be hot.
– To the remaining ghee in the pan add Bay leaf, cinnamon, cloves and cardamom and saute for a minute and then add the washed and drained rice.
– Once the rice turns opaque and white add sugar it. Mix for a couple of minutes till the sugar melts.
– Now add both the plain milk and the saffron milk to it and let it come to a boil.
– As soon as the milk starts to boil, reduce the flame to low and cover the Skillet with the lid.
– Let it cook for 8 to 10 minutes. Open the lid and mix it lightly with a fork.
– Add khova crumbs and give it a good mix. Cover it with a lid and switch off the flame.
– Let it sit for 10 minutes.
– At the end add the fried coconut slices, cashews and raisins and lightly toss it.
Tip: Serve it hot. It is usually served with Boondi Raita.
Recipe by: Madhuri Aggarwal, KitchenAid Culinary Council Member, Food Photographer / Food Stylist