Meethe Chawal

For cooking rice

• ▢ ½ cup basmati rice

• ▢ water as required 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 or add as required

INSTRUCTIONS

Pressure cooking rice

• Rinse ½ cup basmati rice very well in water till the water runs clear of starch.

• Soak basmati rice for 20 to 30 minutes in enough water. Later drain all the water and keep rice aside.

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

• Add ⅛ teaspoon 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 heat.

• Once the pressure drops naturally, open the lid and check the rice if its cooked. The rice just needs 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 more cardamom aroma and flavor.

• 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.

• Stir the rice mixture occasionally.

• Cook till the sugar solution dries up. After cooking, if in case the rice grains feel hard or dense, then cover the pan with a damp cloth or cotton napkin. Cover with a lid and cook pulao for 20 to 30 seconds.

• Once there is no liquid consistency, then add sliced pistachios, almonds and cashews. Mix well and switch off the heat. If adding raisins, then you can add at this step.

Serving & storage

• Serve Zarda hot or warm for the best taste. You can also spread the rice on a large plate before serving. Garnish with cashews, raisins, almonds, and pistachios.

• Keep leftovers in an airtight container in the fridge for 1 to 2 days. Reheat gently with a splash of milk or water. Avoid freezing as the texture changes.

NOTES

• Ghee gives a rich flavor, but you can use any neutral oil as a substitute.

• Add nuts and dry fruits of your choice for extra flavor and texture.

• For a brighter color, mix in a few drops of natural yellow or orange extract.

• Soak basmati rice for 20 to 30 minutes before cooking for long, separate grains.

• Adjust the sugar to your taste preference.

• Whole spices like cardamom or cinnamon can be added along with cloves.

• This recipe can be doubled or tripled easily.