Recipe

Zarda Or Sweet Pulao Recipe

Add Step-by-Step Photos	Cholena / All my dishes 1 year, 5 months ago This is a pakistani dish . Prep:30m Cook:30m Servings:8	Cholena
	zarda pulao

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Ingredients

500 g rice presoaked

500 g sugar (or as per taste)

¼ tsp saffron

200 g ghee

Dry fruit-raisins , pistachio , almonds

10-12 cloves

8-10 green cardamom

200 g Khoya or cream or ricotta cheese

1/2 tsp. Kewra essence ( screwpine/pandan essence )

To Garnish :

200 g small dumplings of multi coloured gulab jamuns

Slivers of almonds .

Directions

Soak the rice for at least an hour. In pot add water till half full.

Add Kewra essence , 3/4 of cardamom and cloves , saffron and boil .

Add rice .

When the rice is almost cooked then drain . ( do not over cook )

Sprinkle some cold water on top for the rice to separate .

Temper in a heavy bottom pan this well drained half cooked rice .

Sprinkle the sugar. and khoya on top .

Temper rest of the cloves and cardamom with ghee .

Dum for 15 mins .

Add the dry fruits on top .

Mix and before removing from heat add kewra .

Garnish and Serve .

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Comments

shine 1 year, 5 months ago said:
Wow, I have cooked Pilau rice before -- but not like this... thank you for the learning experience! I may be in contact with questions LOL

I hope you don't mind.

Again, thank you

Ray

cholena 1 year, 5 months ago said:
As for the Ghee , it is a class of clarified butter . Personally I substitute most of it ( for health purpose ) with Olive margarine . You may even use Vegetable margarine . People do make ghee at home but I find it tedious esp. when its readily available in supermarkets .
As for the other things , Tempering, refers to the frying of spices to release their aroma .
Dum means cooking on very low flame , in sealed containers ( In some cases, rough wheat dough is used to seal the edge of the lid , preventing the aroma from escaping ) allowing the food to cook, as far as possible, in their own juices . The spices used ( mostly fresh spices and herbs for flavouring ) are less , compared to other Indian dishes . Sometimes we even spread hot wooden charcoal on top of the lid . The result , well it simply cannot be explained in words : )

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