Best Saffron Sweet Rice Zarda Pullao Recipes

zarda recipe | meethe chawal recipe | sweet rice image

Provided by HEBBARS KITCHEN

Categories sweet

Time 30m

Number Of Ingredients 12

¼ cup ghee / clarified butter
8 cashew / kaju (halves)
5 almond / badam (chopped)
2 tsp raisins / kishmish
2 tsp dry coconut / kopra
2 pods cardamom / elachi
4 cloves / lavang
1 cup water
¼ tsp saffron / kesar
¼ tsp orange food colour (optional)
½ cup basmati rice (soaked 30 minutes)
½ cup sugar

Steps:

firstly, in a large kadai heat 2 tbsp ghee and roast 8 cashew, 5 almond, 2 tsp raisins and 2 tsp dry coconut.
roast to golden brown on low flame and keep aside.
in the remaining ghee add 2 pods cardamom and 4 cloves.
also add 1 cup water, ¼ tsp saffron and ¼ tsp orange food colour.
mix well making sure the colour is mixed well.
further, add 1 cup soaked basmati rice (30 minutes) and mix well.
cover and cook on medium flame for 10 minutes.
mix gently, making sure rice is half cooked.
further add ½ cup sugar, 2 tbsp ghee and roasted dry fruits.
mix gently making sure sugar melts.
cover and simmer for 5 minutes.
stir in between to prevent from burning.
cook until the rice is cooked completely. and do not overcook as rice turns mushy.
finally, serve meethe chawal / zarda pulao hot garnished with few chopped nuts.

Saffron Sweet Rice -- Zarda Pullao image

Provided by UmmIbrahim

Categories Dessert

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

crumpled up saffron thread, about 1/4 teaspoon
1 tablespoon warm milk
1 cup long grain rice
1/4 cup pistachios
1/4 cup butter
3 cardamom pods
1 stick cinnamon
1 1/2 cups water
1 dash yellow food coloring
1/2 teaspoon salt
6 tablespoons sugar
1/8 cup golden raisin

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!