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ZARDA PULAO/SWEET SAFFRON FLAVORED RICE WITH DRY FRUITS

Sweet saffron infused Indian dessert with dry fruits.

Course Dessert
Cuisine Indian
Keyword Dry Fruits, Sweet Saffron Rice, Zarda
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6

Ingredients

TO COOK RICE:

  • 1 cup Basmati rice or any long-grained rice
  • 2 green cardamoms
  • 2 cloves
  • Few strands of saffron
  • Enough water to cook the rice
  • 1 tablespoon ghee/clarified butter

OTHER INGREDIENTS NEEDED

  • 2 cloves
  • 1 bay leaf
  • 2 green cardamoms/elaichi
  • 2 tablespoons slivered almonds
  • 2 tablespoons pistachios slivered
  • 2 tablespoons cashew nuts halved
  • 3 tablespoons raisins
  • Few whole almonds
  • ¼ cup ghee/clarified butter
  • ¾ cup sugar
  • 2 tablespoons water
  • 2 tablespoons milk slightly warm (you can even use water)
  • Few strands saffron to soak in warm milk/water
  • 6 to 8 green cardamoms powdered

FOR GARNISHING:

  • Pomegranate pearls optional, just used for a pop of color
  • 2 tablespoons candied fruit/tutti frutti again optional
  • Few almonds pistachios, cashew nuts and raisins, fried in about 1 teaspoon of ghee until light brown
  • Rose petals optional

Instructions

  1. Soak saffron strands in warm milk or water for 30 minutes. Set aside.

TO COOK RICE:

  1. Wash long-grained Basmati rice in plenty of water, until the water runs clear. Soak in enough water for at least 30 minutes.
  2. Drain and keep aside.
  3. Heat plenty of water in a large saucepan. Add a few strands of saffron, cloves and green cardamoms.
  4. If you like to add some yellow or orange color, you can add at this stage; I have not added any color.
  5. Once the water comes to a boil, add the soaked and drained rice.
  6. Cook until the rice is almost done; about 85 to 90%! Each grain of rice should break easily but with a slight resistance.
  7. Drain gently in a colander. Stir in 1 tablespoon of ghee and set aside in a large pan to cool.

TO MAKE THE ZARDA/SWEET RICE:

  1. Heat ghee in a large, deep heavy-bottomed pan and once it is hot, add the whole spices; cloves, green cardamoms and bay leaf.
  2. Reduce heat to medium low and fry for a few seconds to infuse the ghee with the aroma of these exotic spices!
  3. Stir in the nuts: whole almonds, pistachios and cashew nuts. Sauté until it is just starting to brown.
  4. Tip in the rest; raisins and slivered almonds and fry again for a few seconds. Make sure the heat is on medium low or the nuts will start to burn.
  5. Add sugar, cardamom powder and 2 tablespoons of water. Cook on medium heat until the sugar has dissolved.
  6. Once the sugar has melted, add the cooked Basmati rice and saffron soaked milk; mix gently to combine.
  7. This process of mixing should be done gently with a spatula to avoid breaking of partially cooked rice grains.
  8. Close with a tight lid and cook on medium low for about 5 to 7 minutes or until the moisture has been absorbed and the rice is cooked fully.
  9. Remove from heat, remove the lid/cover and let cool. This ensures each grain of this sweet, nutty, fruity rice is long and separate! Once slightly cool, fluff up the rice with a fork.
  10. Transfer to a serving bowl and sprinkle with your favorite garnishings!
  11. Serve warm or at room temperature.
  12. Enjoy and Happy Cooking!

Recipe Notes

Use any kind of nuts you prefer, but not peanuts! Amount of sugar added is your choice; ½ cup, ¾ cup or even 1 cup! I have added ¾ cup. If you like to be more tropical, you can fry some slivers of dry coconut in ghee along with the nuts.