Zarda Pulav Recipe (Rice Flavoured With Nuts and Saffron)
Zarda Pulav is a delightful North Indian dessert, a vibrant, fragrant rice dish infused with the warmth of saffron and the richness of nuts. Traditionally enjoyed during festivals, special occasions, and celebrations, this sweet and aromatic rice preparation is often paired with a variety of curries, offering a perfect balance of flavors. This Zarda Pulav is made with basmati rice, delicately flavored with cardamom, cinnamon, cloves, and saffron, and is garnished with a colorful mix of nuts and dried fruits. Here’s how you can make this royal dish right at home.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Saffron strands | Generous pinch |
| Milk (Coconut milk or almond milk) | 3 tablespoons |
| Basmati rice | 1 cup |
| Bay leaves (Tej Patta) | 2 leaves |
| Black cardamom (Badi Elaichi) | 2 pods |
| Ghee | 2 tablespoons + 1 teaspoon (Vegans can use coconut oil) |
| Cloves (Laung) | 4 cloves |
| Cardamom pods/seeds (Elaichi) | 4 pods |
| Cinnamon stick (Dalchini) | 1 inch |
| Ground cardamom powder (Elaichi) | 3/4 teaspoon |
| Nutmeg powder | A pinch |
| Whole cashews | Chopped |
| Almonds (Badam) | Chopped |
| Pistachios | Chopped |
| Sugar | 1/2 cup + 2 tablespoons (adjust to taste) |
| Raisins | As required (for garnishing) |
| Dry coconut (Kopra) slices | As required (for garnishing) |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Instructions:
-
Prepare the Saffron Milk:
- Begin by gently warming the milk in a small saucepan. Add the saffron strands to the milk, stirring gently. Allow the saffron to infuse into the milk for about 1 hour. This step is crucial as it helps the saffron release its rich aroma and color.
-
-
Wash and Soak the Rice:
- While the saffron is soaking, thoroughly rinse the basmati rice in cold water to remove excess starch. Once rinsed, soak the rice in enough water for about 30 minutes. This will help the grains cook evenly and fluff up beautifully.
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Cook the Rice:
- In a large saucepan, bring 4-5 cups of water to a boil. Add the bay leaves and black cardamom. Once the water reaches a rolling boil, add a teaspoon of ghee. Then, add the soaked and drained rice to the boiling water. Stir gently for about 15 seconds to prevent sticking.
- Cook the rice until it is about 80% done (parboiled). The rice should still have a slight bite to it. Drain the excess water using a colander and spread the rice on a wide plate to cool slightly. This ensures the rice doesn’t continue cooking in its residual heat.
-
Prepare the Nuts and Spices:
- In a heavy-bottomed pan, heat the ghee. Add the chopped cashews, almonds, and pistachios to the pan and fry them for a few seconds until they are golden and fragrant. Remove them from the pan and set them aside on an absorbent paper to drain any excess oil.
- In the same pan, add the whole cloves, black cardamom, green cardamom, and cinnamon stick. Let the spices toast for a minute or until they become aromatic, releasing their essential oils.
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Assemble the Zarda Pulav:
- Once the spices are fragrant, gently add the cooked rice to the pan. Carefully stir in the sugar, saffron-infused milk, and ground cardamom powder. Be gentle while stirring to avoid breaking the rice grains.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook on low heat for about 10 minutes. This allows the flavors to meld together and ensures that the rice absorbs all the wonderful spices and saffron.
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Final Touches:
- After 10 minutes, remove the pan from the heat, but do not open the lid yet. Let the rice rest and steam in its own heat for an additional 5 minutes.
- When ready to serve, open the lid and fluff the rice gently with a fork. This will help separate the grains and give the rice a light, airy texture.
-
Garnish and Serve:
- Garnish the Zarda Pulav with the fried cashews, almonds, pistachios, and any additional garnishes like raisins or dry coconut slices. The nuts add a delightful crunch and the raisins lend a sweet, chewy contrast to the rice.
Serving Suggestions:
Zarda Pulav is a perfect dish to serve at special occasions, festivals, or a family gathering. It pairs beautifully with dishes like Smoked Dal Makhani Dhaba Style, Paneer Butter Masala, Jeera Rice, and Tawa Paratha. It’s a great addition to potluck parties or weekend meals, offering both flavor and a rich visual appeal.
Nutritional Information (Approximate per serving):
| Nutrient | Quantity |
|---|---|
| Calories | 350-400 kcal |
| Carbohydrates | 60g |
| Protein | 6g |
| Fat | 14g |
| Fiber | 2g |
| Sugars | 20g |
| Sodium | 15mg |
| Cholesterol | 15mg |
Tip for Best Results:
- For an extra flavor boost, feel free to roast the nuts instead of frying them. This brings out a deeper nutty aroma and enhances the overall texture of the dish.
- If you prefer a dairy-free version, simply substitute the ghee with coconut oil and use almond or coconut milk as the base for infusing saffron.
Indulge in the vibrant and festive flavors of Zarda Pulav, where every bite feels like a celebration of texture, taste, and tradition!
