Zarda Pulao

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.

Zarda Pulao

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• Total Time: 0 hours

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Ingredients

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• 1 cup basmati rice, soaked for 15 minutes
• 1 teaspoon saffron strands
• 2 tablespoons sugar
• ¼ teaspoon salt
• Few cashew nuts, raisins or other dry fruits for garnish
• Few Finely sliced coconut pieces
• 2 tablespoons ghee
• 1 bay leaf
• 2 cardamon
• 1 ¼ cup water
• ¼ cup milk

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Instructions

1. Add ghee in a pan and fry coconut pieces. When browned, remove.
2. Add cashews and raisins and fry. Remove.
3. In the same pan, add bay leaf and cardamon.
4. Add soaked rice and water. Mix well.
5. Add milk and saffron strands. Add sugar and salt. Mix well and bring to a boil.
6. Simmer, cover and cook for 3-4 minutes until rice is cooked and each grain is separated.
7. Garnish with fried dry fruits and coconut pieces.

• Prep Time: 0 hours
• Cook Time: 0 hours

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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