Awadhi Style Zarda Pulao Recipe
Awadhi Style Zarda Pulao is a luxurious and fragrant rice dish, perfect for festive occasions. This vibrant pulao is made with fragrant basmati rice, delicately flavored with an array of aromatic spices and sweetened to perfection with sugar. The addition of dry fruits, coconut, saffron, and rose water makes this dish stand out as a rich and indulgent treat. Whether it’s a special family meal or a celebratory feast, this recipe will elevate any occasion.
Ingredients
| Ingredients | Quantity |
|---|---|
| For the Flavored Rice | |
| Cardamom (Elaichi) Pods/Seeds | 4 pods |
| Cloves (Laung) | 4 cloves |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Bay Leaf (Tej Patta) | 1 leaf |
| Basmati Rice (soaked for 1 hour) | 1 1/2 cups |
| For Tossing the Rice | |
| Sugar | 4 tablespoons |
| Whole Almonds (Badam, broken) | 8 almonds |
| Cashew Nuts, broken | 8 cashews |
| Sultana Raisins | 12 raisins |
| Dry Coconut (Kopra, sliced or chopped) | 3 tablespoons |
| Paneer (Homemade Cottage Cheese, grated) | 1/2 cup |
| Orange Zest (Rind) | 1 teaspoon |
| Lemon Juice | 1 teaspoon |
| Saffron Strands (soaked in milk) | 2 strands |
| Salt | to taste |
| Oil | for cooking |
Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serving Size: 4-5 servings
Instructions
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Cook the Rice: Begin by cooking the basmati rice in a pressure cooker. Heat a little oil and add the whole spicesβcardamom, cloves, cinnamon stick, and bay leaf. Allow the spices to release their aroma.
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Add the Rice: Add the soaked basmati rice along with 3 cups of water to the cooker. Cook for 3 whistles and then allow the pressure to release naturally. Once done, keep the rice aside.
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Prepare the Topping: In a heavy-bottomed pan, heat some ghee (clarified butter). Add all the nuts (almonds and cashews), raisins, and grated coconut. Toss them on medium heat until they turn golden brown and aromatic.
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Add Sugar: Sprinkle in the sugar and continue to sautΓ© until the sugar has completely melted and combined with the nuts and coconut.
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Add Paneer and Rice: Once the sugar has melted, add the grated paneer and mix well. Gently fold in the cooked rice from the pressure cooker.
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Season the Pulao: Sprinkle the orange zest, lemon juice, and saffron (soaked in milk) over the rice. Add salt to taste, and give the entire dish a final toss to combine all the flavors.
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Serve: Serve the Awadhi Style Zarda Pulao hot, garnished with additional nuts and raisins if desired. It pairs wonderfully with rich gravies like Dal Makhani, Paneer Butter Masala, and soft Butter Naan for a wholesome festive lunch.
Pro Tips:
- Paneer: Using homemade paneer gives this dish a soft texture. If you don’t have homemade paneer, store-bought works fine, but ensure itβs grated to ensure it melts into the rice.
- Spices: The balance of whole spices is crucial for that perfect aroma. If you want a more intense flavor, add a few more cardamom pods or cloves, but remember, a little goes a long way.
- Saffron: Soaking the saffron in milk helps release its color and fragrance, making the dish visually stunning and fragrant.
Enjoy this rich and aromatic Awadhi Style Zarda Pulao, and make your festive occasions even more special with this delightful dish!
