ZARDA PULAO

 ZARDA PULAO

 

For Cooking Rice

· ½ cup basmati rice

· enough water for soaking rice

· 5 to 6 cloves

· ⅛ teaspoon saffron or 3 to 4 pinches saffron (kesar)

· 1 cup water for pressure cooking rice

Other Ingredients

· 3 tablespoons ghee (clarified butter)

· ¾ teaspoon green cardamom powder

· ½ cup sugar

· 8 almonds - chopped or sliced

· 8 cashews - chopped or sliced

· 8 pistachios - chopped or sliced

· 10 to 12 raisins 

· Coconut dry sliced 50 gms.

 

 

 

 

METHOD

· Rinse ½ cup basmati rice very well in water till the water runs clear of starch. Then soak basmati rice for 30 minutes in enough water. After 30 minutes drain all the water and keep rice aside.

· In a 2 litre pressure cooker, pour 1 cup water.

· Add  saffron strands (3 to 4 pinches).

· With a spoon stir, so that the saffron strands mix with water.

· Then add ½ cup rice and 5 to 6 cloves. You can even add 7 to 9 cloves if you want.

· Pressure cook for 2 whistles or for about 6 to 7 minutes on medium flame.

· Once the pressure settles down, then open the lid and check the rice if its cooked. The rice just need to be cooked. Gently fluff the rice.

Making Zarda

· In a heavy kadai or pan, add 3 tablespoons ghee.

· With a spoon or spatula spread ghee on all sides of the pan. This is done so that the rice grains do not stick to the pan when cooking.

· Add the cooked rice in the pan.

· Add ½ cup sugar.

· Sprinkle ¾ teaspoon cardamom powder. You can also add 1 teaspoon cardamom powder for a pronounced cardamom aroma.

· Mix well but gently, so that the sugar gets mixed evenly with cooked rice grains.

· On a low flame or low heat, cook the pulao mixture. You will see the sugar melting and some liquid consistency in pulao.

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