Meethe Chawal (Zarda Pulao) Recipe
Delve into the world of Awadhi cuisine with this delightful Meethe Chawal, also known as Zarda Pulao, a fragrant and vibrant dish that beautifully marries the sweetness of sugar with the aromatic spices, making it an exquisite addition to any festive meal or special occasion. This rich and colorful rice dish is often enjoyed during celebrations and is perfect for serving at a Mughlai-themed gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice (or any long grain rice) | 1 cup |
| Saffron strands | 2 strands |
| Milk | 1 tablespoon |
| Sugar | 1/2 cup |
| Cardamom (Elaichi) pods/seeds | 4 pods/seeds |
| Cinnamon stick (Dalchini) | 1 inch |
| Badam (Almond), sliced | 1/4 cup |
| Pistachios, sliced | 1/4 cup |
| Raisins | 2 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Sunflower oil (for cooking) | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 4g |
| Carbohydrates | 50g |
| Dietary Fiber | 2g |
| Sugars | 10g |
| Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 5mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
Servings
| Servings |
|---|
| 4 |
Instructions
-
Soak the Rice: Start by thoroughly cleaning, washing, and soaking the basmati rice in enough water for about 15 to 20 minutes. This step is crucial to ensure the grains are fluffy and well-cooked.
-
-
Prepare the Saffron: In a small pan, dry roast the saffron strands for a few seconds until fragrant. Turn off the heat, then add the tablespoon of milk to the saffron and stir gently to combine. Set aside for later use.
-
Boil Water: In a large saucepan, bring 4 cups of water to a rolling boil. Add half a stick of cinnamon and the cardamom pods to the boiling water for added flavor.
-
Cook the Rice: Drain the soaked rice using a colander and carefully add it to the boiling water. Cook the rice until it is almost done but still slightly firm in the center. This will prevent it from becoming mushy. Once cooked, drain the rice again and set aside in the colander.
-
Sauté the Spices: In a heavy-bottomed pan, heat some sunflower oil (or ghee, if preferred). Add the remaining half stick of cinnamon, cardamom pods, and cloves. Sauté for a few seconds to release the aromatic oils from the spices.
-
Combine Ingredients: Add the drained rice to the pan along with the sugar, prepared saffron mixture, sliced almonds, pistachios, raisins, and turmeric. Gently drizzle in a tablespoon of water to help the ingredients meld together. Stir everything gently to ensure an even distribution of the ingredients without breaking the rice grains.
-
Simmer the Rice: Cover the pan with a tight-fitting lid and reduce the heat to low. Allow the rice to simmer for about 5 to 10 minutes. This step allows the flavors to fully infuse into the rice.
-
Rest the Rice: After the cooking time is up, turn off the heat but do not immediately open the lid. Let the rice sit for an additional 5 to 10 minutes to absorb any remaining flavors and moisture.
-
Fluff and Serve: Open the lid carefully, and using a fork, gently fluff the rice to separate the grains. Serve the Meethe Chawal warm, garnished with additional sliced pistachios and almonds for an extra touch of elegance. This dish pairs wonderfully with rich Mughlai curries or can be enjoyed on its own as a sweet treat.
Tips for Serving
Meethe Chawal (Zarda Pulao) is perfect for festive occasions, family gatherings, or as a comforting dessert. This dish not only satisfies your sweet cravings but also serves as a beautiful centerpiece on your dining table.
Enjoy the delightful flavors and rich textures of this traditional Awadhi dish, which is sure to bring a touch of sweetness to any meal!
