SAFFRON SWEET RICE -- ZARDA PULLAO
A sweet Indian cinnamon and sugary rice we especially enjoy in Ramadan at the time of breaking the fast. The saffron gives it a warm, pleasant taste and aroma, and it makes a beautiful presentation with its bright yellow color in individual serving dishes.
Provided by UmmIbrahim
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.
- Wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. Drain completely.
- Melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important).
- When the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. Remove the pistachios with a slotted spoon and set aside.
- Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute.
- Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.
- Add water, food coloring, and salt. Stir and cook until all of the water is absorbed.
- Now put in the saffron milk, sugar, and raisins. Mix together, cover, and place it into an oven set at 325°F for 25 minutes.
- When finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts.
- Enjoy!
Nutrition Facts : Calories 402.6, Fat 15.4, SaturatedFat 7.9, Cholesterol 31, Sodium 379, Carbohydrate 61.8, Fiber 1.6, Sugar 22.2, Protein 5.3
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