Zarda Pulav Recipe (Rice Flavoured With Nuts And Saffron)
A vegetarian North Indian Recipes recipe with saffron strands - generous pinch, milk - coconut milk or almond milk, basmati rice. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making the Zarda Pulav recipes, warm the milk in a saucepan, add saffron and keep it aside for an hour so that the flavour of saffron is properly absorbed in the milk
saffron strands - generous pinch(1)milk - coconut milk or almond milk(3 tablespoon) - 2
Meanwhile, wash the rice with water properly
basmati rice(1 cup) - 3
Once washed properly, soak it in required amount of water for about half an hour
raisins - as required (for garnishing) - 4
Take 4 to 5 cups of water in a large saucepan, add one bay leaf and one black cardamom
bay leaf (tej patta)(2)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(4)cardamom powder (elaichi)(3/4 teaspoon) - 5
Allow the water to come to a boil
- 6
Add a teaspoon of ghee and then add rice and gently stir it for 15 seconds
basmati rice(1 cup)tablespoons ghee - plus 1 ghee (vegans can use coconut oil)(2 teaspoon) - 7
Par boil the rice i
basmati rice(1 cup) - 9
cook it till it is cooked approximately eighty percent
- 10
(just as one would cook for layered biryani)
- 11
Drain and sieve excess water in a colander and remove the rice on a wide plate to allow it to cool
basmati rice(1 cup) - 12
(If you leave it in the colander, the rice will keep cooking gently in its own heat)In a heavy bottomed pan (so that rice does not stick to each other while cooking), heat the ghee and stir fry the cashews, almonds and pistachios for a few seconds till golden in colour (you can roast instead of frying them if you wish to)
milk - coconut milk or almond milk(3 tablespoon)basmati rice(1 cup)tablespoons ghee - plus 1 ghee (vegans can use coconut oil)(2 teaspoon)inch cinnamon stick (dalchini)(1)whole cashews - choppedpistachios - chopped - 13
Remove on an absorbent sheet
- 14
In the same pan add cloves, black cardamom, bay leaf, green cardamom and cinnamon stick
bay leaf (tej patta)(2)black cardamom (badi elaichi)(2)cloves (laung)(4)cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(1)cardamom powder (elaichi)(3/4 teaspoon) - 15
Allow the spices to become aromatic
- 16
Add rice and very gently stir in the sugar along with saffron milk and cardamom powder {stir in gently so as not to break the rice grains}
saffron strands - generous pinch(1)milk - coconut milk or almond milk(3 tablespoon)basmati rice(1 cup)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(4)cardamom powder (elaichi)(3/4 teaspoon)nutmeg powder - a pinchsugar - + 2 tablespoons sugar(1/2 cup) - 17
Cover the pot and allow the contents to cook on low heat for approximately 10 minutes
- 18
Remove the pan from heat but do not open the lid of the pan
- 19
Keep it covered till you are ready to serve
- 20
Remove the lid and fluff the rice gently with a fork
basmati rice(1 cup) - 21
Serve hot, garnished with assorted nuts and if you may, add some dry coconut slices and raisins
milk - coconut milk or almond milk(3 tablespoon)tablespoons ghee - plus 1 ghee (vegans can use coconut oil)(2 teaspoon)raisins - as required (for garnishing)dry coconut (kopra) - sliced - 22
Serve Zarda Pulav along with Smoked Dal Makhani Dhaba Style Recipe, Paneer Butter Masala, Jeera Rice and Tawa Paratha for a special weekend meal or you can even make it for your Pot Luck parties
basmati rice(1 cup)
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Zarda Pulav Recipe (Rice Flavoured With Nuts And Saffron)
A vegetarian North Indian Recipes recipe with saffron strands - generous pinch, milk - coconut milk or almond milk, basmati rice. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Zarda Pulav recipes, warm the milk in a saucepan, add saffron and keep it aside for an hour so that the flavour of saffron is properly absorbed in the milk
saffron strands - generous pinch(1)milk - coconut milk or almond milk(3 tablespoon) - 2
Meanwhile, wash the rice with water properly
basmati rice(1 cup) - 3
Once washed properly, soak it in required amount of water for about half an hour
raisins - as required (for garnishing) - 4
Take 4 to 5 cups of water in a large saucepan, add one bay leaf and one black cardamom
bay leaf (tej patta)(2)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(4)cardamom powder (elaichi)(3/4 teaspoon) - 5
Allow the water to come to a boil
- 6
Add a teaspoon of ghee and then add rice and gently stir it for 15 seconds
basmati rice(1 cup)tablespoons ghee - plus 1 ghee (vegans can use coconut oil)(2 teaspoon) - 7
Par boil the rice i
basmati rice(1 cup) - 9
cook it till it is cooked approximately eighty percent
- 10
(just as one would cook for layered biryani)
- 11
Drain and sieve excess water in a colander and remove the rice on a wide plate to allow it to cool
basmati rice(1 cup) - 12
(If you leave it in the colander, the rice will keep cooking gently in its own heat)In a heavy bottomed pan (so that rice does not stick to each other while cooking), heat the ghee and stir fry the cashews, almonds and pistachios for a few seconds till golden in colour (you can roast instead of frying them if you wish to)
milk - coconut milk or almond milk(3 tablespoon)basmati rice(1 cup)tablespoons ghee - plus 1 ghee (vegans can use coconut oil)(2 teaspoon)inch cinnamon stick (dalchini)(1)whole cashews - choppedpistachios - chopped - 13
Remove on an absorbent sheet
- 14
In the same pan add cloves, black cardamom, bay leaf, green cardamom and cinnamon stick
bay leaf (tej patta)(2)black cardamom (badi elaichi)(2)cloves (laung)(4)cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(1)cardamom powder (elaichi)(3/4 teaspoon) - 15
Allow the spices to become aromatic
- 16
Add rice and very gently stir in the sugar along with saffron milk and cardamom powder {stir in gently so as not to break the rice grains}
saffron strands - generous pinch(1)milk - coconut milk or almond milk(3 tablespoon)basmati rice(1 cup)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(4)cardamom powder (elaichi)(3/4 teaspoon)nutmeg powder - a pinchsugar - + 2 tablespoons sugar(1/2 cup) - 17
Cover the pot and allow the contents to cook on low heat for approximately 10 minutes
- 18
Remove the pan from heat but do not open the lid of the pan
- 19
Keep it covered till you are ready to serve
- 20
Remove the lid and fluff the rice gently with a fork
basmati rice(1 cup) - 21
Serve hot, garnished with assorted nuts and if you may, add some dry coconut slices and raisins
milk - coconut milk or almond milk(3 tablespoon)tablespoons ghee - plus 1 ghee (vegans can use coconut oil)(2 teaspoon)raisins - as required (for garnishing)dry coconut (kopra) - sliced - 22
Serve Zarda Pulav along with Smoked Dal Makhani Dhaba Style Recipe, Paneer Butter Masala, Jeera Rice and Tawa Paratha for a special weekend meal or you can even make it for your Pot Luck parties
basmati rice(1 cup)
Rate this recipe
