Zarda Pulao is a sweet rice dish and is prepared during special occasions as weddings and festivals like Eid and Ramzan. Also known as Meethe Chawal in Punjab, Zarda Pulao is served in Gurudwaras as well. It is sweet because of the addition of sugar. Top it with dry fruits and dried coconut pieces, and this delectable pulao is ready to be served.
Zarda Pulao is easy to prepare. In a matter of minutes, you can whip out an excellent delicacy for those unexpected guests at home. Zarda Pulao gets its name from the word Zard in Urdu, which means yellow. You can obtain the yellow color by adding saffron or artificial food colors available in stores. I do not like to use artificial food colors in my food, so it was all Saffron.
How to make Zarda Pulao at home
Fry dry fruits and coconut pieces and keep aside. Cook rice in sugar, saffron, a little milk, and salt until the grains are separated. Garnish with the roasted dry fruits and coconut bits. You can also add coarsely ground khoya.
Recipe for Zarda Pulao:
This recipe is adapted from Chef Harpal Singh. I have prepared this dish many times and it has never failed me.
Love other Rice dishes? Take a look here, including Nasi Goreng, Hyderabadi Dum Biriyani, Qatari Chicken Majboos, Jeera Rice and Yakhni Pulao.
I also want to take this opportunity to thank each one of you who stopped by to read my favorite Indian Dishes, this month. I am glad that so many of you’ve tried my recipes and you liked them so much. Keep supporting!
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