Zarda Pulao
by Tarla Dalal

The magic of spices unfolds, making the Zarda Pulao an experience that stays carved in your memory forever.

Perfectly-cooked long-grained rice is tinged with saffron and rose water, enriched with mawa, boosted with spices and embellished with many a nut and dry fruit.

Indeed, the Zarda Pulao is a royal treat worthy of a grand occasion. You can also try making rich and tasty Shahi Pulao or the simple but satiating Vegetable Pulao .

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Zarda Pulao recipe - How to make Zarda Pulao

1 tsp saffron (kesar) strands
3/4 cup soaked and cooked long grained rice (basmati)
3 tbsp warm milk
2 tsp rose water
1 tsp sugar
1 tbsp ghee
1/4 cup chopped mixed nuts
1 tbsp raisins (kismis)
4 green cardamoms
2 black cardamom (badi elaichi)
2 small cinnamon (dalchini) sticks
2 bayleaves (tejpatta)
1 star anise (chakri phool)
3 cloves (laung / lavang)
1/2 tsp fennel seeds (saunf)
salt to taste

For The Garnish
2 tbsp crumbled mawa (khoya)

Method

Combine the milk, saffron, rose water and sugar in a small bowl, mix well and keep aside.
Heat the ghee in a deep non-stick pan and add the mixed nuts and raisins and sauté on a medium flame for 30 seconds.
Add the green cardamom, black cardamom, cinnamon, bayleaves, star anise, cloves and fennel seeds and sauté on a medium flame for 30 seconds.
Add the prepared saffron-milk mixture , mix well and cook on medium flame for 2 minute, while stirring occasionally.
Add the cooked rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with mawa.

Nutrient values per serving

Energy	176 cal
Protein	3.5 g
Carbohydrates	17 g
Fiber	0.8 g
Fat	10 g
Cholesterol	0 mg
Vitamin A	68.5 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.5 mg
Vitamin C	0.2 mg
Folic Acid	2 mcg
Calcium	50.1 mg
Iron	0.9 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	2.9 mg
Potassium	13.5 mg
Zinc	0.5 mg