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 .
Zarda Pulao recipe - How to make Zarda Pulao
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
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.
| 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 |