What is Zarda? How to make Zarda Pulao at home

What is Zarda? How to make Zarda Pulao at home

The word “zarda” comes from the Persian word ‘zard’ which means ‘yellow’ in Urdu. Because this dish is yellow in colour, it is called Zarda Pulao. Zarda Pulao or Meethe Chawal is a traditional ghee enriched yellow-coloured sweet rice praparation cooked with sugar, aromatic spices, saffron and dry fruits. Laden with ghee, nuts, saffron and rose water, this is the perfect royal dessert to celebrate festivity such as weddings, Diwali and Eid. The aromatic rice dessert is loved by everyone for its comforting taste and flavour. Here is a delicious Zarda pulao recipe that you must try during ‘Sehri’ or ‘Iftar’ in the holy month of Ramzan.

02/5Tips to make zarda pulao

– Always use best quality long grain basmati rice and also soak the rice for good 1- 2 hours to get the best results.

– Always use unadulterated saffron strands.

– To get perfect yellow colour, soak saffron in warm water for few hours at least.

– If you want to make it more rich, add khoya while adding sugar.

– You can also replace sugar with gur (jaggery) or unrefined sugar as an alternative in meethe chawal.

03/5Nutritional profile

Serving size: 1 bowl

Calories: 355 kcal

Carbohydrates: 63.4g

Protein: 4g

Fat: 10.5g

Saturated Fat: 4.6g

Cholesterol: 16mg

Sodium: 10mg

Potassium: 98mg

Fiber: 1g

Sugar: 33.8g

Calcium: 2%

Iron: 4%

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04/5Ingredients

3/4 cup basmati rice

2 tablespoons ghee

2 cloves

1 black cardamom

¼ teaspoon saffron

1 ½ cups water

⅔ cups sugar

½ teaspoon green cardamom seeds powder

1 teaspoon rose water

2 tablespoons almonds chopped

2 tablespoons cashew nuts chopped

1 tablespoon pistachios chopped

1 pinch yellow food color

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05/5Method

Step 1: Wash and soak rice in a bowl of water for at least 30 minutes. Drain and discard the soaking water.

Step 2: Mix milk, yellow food color, saffron, rose water and sugar in a bowl.

Step 3: Heat ghee on medium heat and once the ghee is hot, add almonds, cashew nuts, pistachios and raisins and fry till golden brown. Add cardamom, black cardamom and cloves and fry for a few seconds.

Step 4: Add the milk mixture to the nuts and bring to a boil. Simmer the heat and add the rice and mix gently.

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