Indian Recipes

Royal Awadhi Sweet Zarda Pulao Recipe

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Awadhi Style Zarda Pulao Recipe

Awadhi Style Zarda Pulao is a traditional and aromatic rice dish from the royal kitchens of Awadh (now part of Uttar Pradesh, India). Known for its rich flavors, the pulao is cooked with basmati rice, a medley of dry fruits, and saffron, making it a perfect festive dish. This delightful dish is a popular choice during weddings, festivals, and celebratory meals. The addition of orange zest, lemon juice, and saffron lends the dish its distinctive fragrance and vibrant color. Paired with rich gravies like Dal Makhani, Paneer Butter Masala, and Butter Naan, this zarda pulao makes for a satisfying and hearty meal.


Ingredients:

Ingredient Quantity
Cardamom (Elaichi) Pods/Seeds 4
Cloves (Laung) 4
Cinnamon Stick (Dalchini) 1/2 inch
Bay leaf (Tej Patta) 1
Basmati Rice (soaked for 1 hour) 1 1/2 cups
Sugar 4 tablespoons
Almonds (Badam) – broken 8
Cashew nuts – broken 8
Raisins 12
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 2 tablespoons milk 2 strands
Salt To taste
Sunflower Oil for cooking As required

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Total Time: 35 minutes

Servings: 4

Cuisine: Awadhi

Course: Lunch

Diet: Vegetarian


Instructions:

  1. Cook the Basmati Rice:

    • Begin by washing the soaked basmati rice under cold water to remove excess starch.
    • Heat some sunflower oil in a pressure cooker and add the whole spices: cardamom, cloves, cinnamon stick, and bay leaf.
    • Let the spices release their aroma for about 30 seconds.
    • Add the soaked rice to the cooker along with 3 cups of water and a pinch of salt.
    • Close the lid of the cooker and cook for 3 whistles. Once done, allow the pressure to release naturally. Set the cooked rice aside.
  2. Prepare the Nuts and Dry Fruits:

    • In a heavy-bottomed pan, heat ghee or oil.
    • Add the almonds, cashew nuts, raisins, and grated coconut to the pan. Toss them gently in the ghee until they turn golden brown and aromatic.
  3. Make the Sweet Pulao Mixture:

    • Once the nuts and dry fruits are golden, add sugar to the pan and stir continuously until the sugar melts and starts to caramelize slightly.
    • Add grated paneer into the pan and mix well with the nuts and sugar.
  4. Combine the Rice and the Sweet Mixture:

    • Gently add the cooked rice into the pan, mixing it with the sweetened nuts and paneer mixture.
    • Sprinkle in the orange zest and lemon juice, then toss everything together to ensure the rice is evenly coated with the flavors.
  5. Add the Saffron Milk:

    • Drizzle the soaked saffron along with the milk into the rice and give it one final gentle toss. The saffron will add a beautiful golden color and fragrance to the rice.
  6. Serve:

    • Once everything is well combined, remove the pan from the heat and serve the Awadhi Style Zarda Pulao hot.
    • For a complete festive meal, serve it alongside Dal Makhani, Paneer Butter Masala, and Butter Naan.

Tips:

  • If you prefer a richer flavor, you can replace sunflower oil with ghee for cooking the rice and sautΓ©ing the dry fruits and nuts.
  • To enhance the flavor, add a few strands of kesar (saffron) to the ghee when frying the nuts.
  • You can also garnish the pulao with a few more almonds and raisins for a more festive presentation.
  • Ensure the rice is not overcooked; it should remain separate and fluffy, not mushy.

Enjoy your Awadhi Style Zarda Pulao as a luxurious and fragrant dish that adds sweetness and richness to any festive occasion!

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