Zarda is a sweet rice dessert from the Indian subcontinent (specifically India, Pakistan and Bangladesh) infused with saffron, nuts, dry fruits, exotic spices etc.and proudly served at special occasions. ZARDA: The word “zarda” comes from the Persian word ‘zard" or “yellow” in Urdu. Because of its yellow color this sweet rice is called Zarda Pulao. You can get more information about “Zarda” here. Sweet rice or “meethe chawal” as we call it in north India is one of the most relished dishes at many weddings and religious functions in India. In Mangalore (southern part of India), where I come from, there is a simpler version of it called Kesari Baath or saffron and cardamom infused rice. We use only one type of nut (either cashew or almonds) with maybe some raisins and no color added. Of course ghee is a must! You must try my “APPLE KESARI BHAATH” where I have incorporated some fresh apples in this exotic and delicious rice dessert! WHAT ARE THE INGREDIENTS NEEDED? A good quality, long-grained rice like Basmati rice is a must. Once cooked, it should be unbroken, long and separate! To get that lovely color and of course a royal hue and flavor; the best saffron you can get. A little goes a long way! You can add yellow/orange color as was done and is still used to make this sweet rice, but I do not like to use colors in my food! If you are very particular, you can use some turmeric instead. Just soak saffron strands in some warm milk or water for a few minutes and viola! You have your yellow color! I have boiled rice in saffron infused water to get a deeper yellow color. Ghee/clarified butter; this is another must that adds alovely rich and aromatic flavor to the dish. Another key ingredient is the spices you use. These are basic spices available in almost all households: green cardamom, cloves and bay leaf. You can use some cinnamon sticks too, but I find that the strong smell of cinnamon overpowers the subtle, fruity aroma of saffron! Coming to the piece de resistance of this exotic dessert; dry fruits and nuts! I have used cashew nuts, almonds (whole and slivered),pistachios etc. along with some black raisins. You can add all or some of them. KEY STEPS TO MAKE THE PERFECT ZARDA PULAO/RICE: Use only aged and best quality of Basmati rice. Only aged rice, when cooked, stays separate; you do not want a mushy dessert here! Again, I cannot emphasize enough; the best quality of saffron,easily available online or at any Indian store or Middle Eastern store. Soaking them in warm milk/water will bring out its best flavor and color. If you are not particular and want a totally yellow colored rice, then do go ahead and use food grade yellow color. As mentioned, use your favorite kind of nuts (no peanuts please!) and fry them in ghee/clarified butter to bring out more nuttiness. Please do not use oil to make zarda unless you are vegan! For garnish, sprinkle some more nuts (again fried in ghee) on top. To make it look more exotic, you can sprinkle dried rose petals, candied fruits (tutti frutti), pomegranate pearls etc. if making it for special occasions! Hope you get to make this beautiful and decadent rice dessert soon (occasion or not!) and enjoy exotic, sweet, nutty, fruity, saffron flavored yellow Zarda with your family and friends! Happy Cooking! You may also like these others decadent Indian desserts: Chana Dal Kichdi/ Lauki or Bottle Gourd Halwa Easy Instant Rasmalai
STEP-BY-STEP INSTRUCTIONS TO MAKE ZARDA PULAO: Soak saffron strands in warm milk or water for 30 minutes. Set aside. Gather all the nuts and dry fruits. TO COOK RICE: Wash long-grained Basmati rice in plenty of water, until the water runs clear. Soak in enough water for at least 30 minutes. Drain and keep aside. Heat plenty of water in a large saucepan. Add a few strands of saffron, cloves and green cardamoms. If you like to add some yellow or orange color, you can add at this stage; I have not added any color. Once the water comes to a boil, add the soaked and drained rice. Cook until the rice is almost done; about 85 to 90%! Each grain of rice should break easily but with a slight resistance. Drain gently in a colander. Stir in 1 tablespoon of ghee and set aside in a large pan to cool. TO MAKE THE ZARDA/SWEET RICE: Heat ghee in a large, deep heavy-bottomed pan and once it is hot, add the whole spices; cloves, green cardamoms and bay leaf. Reduce heat to medium low and fry for a few seconds to infuse the ghee with the aroma of these exotic spices! Stir in the nuts: whole almonds, pistachios and cashew nuts. Sauté until it is just starting to brown. Tip in the rest; raisins and slivered almonds and fry again for a few seconds. Make sure the heat is on medium low or the nuts will start to burn. Add sugar, cardamom powder and 2 tablespoons of water. Cook on medium heat until the sugar has dissolved. Once the sugar has melted, add the cooked Basmati rice and saffron soaked milk; mix gently to combine. This process of mixing should be done gently with a spatula to avoid breaking of partially cooked rice grains. Close with a tight lid and cook on medium low for about 5 to 7 minutes or until the moisture has been absorbed and the rice is cooked fully. Remove from heat, remove the lid and allow it to cool. This ensures each grain of this sweet, nutty, fruity rice is long and separate! Once slightly cool, fluff up the rice with a fork. Transfer to a serving bowl and sprinkle with your favorite garnishings! Serve warm or at room temperature. PRINT for later: PIN HERE for later: I am sharing this with:
Angie’s FiestaFriday along with co-hosts Jhuls @ thenotsocreativecook and Diann @ofgoatsandgreens Our Gourmet FaceBook Group “Healthy Wellthy Cuisines” where the theme this time is “NUTTYNUTatHW”.
Do check out these other “nuttynut” temptations shared by our group: Masala Kaju in microwave by Jayashree Badam Puri by Ruchi 5-Minute Pavlova Parfait by Seema Nutty Fruity Cookies by Rosy Shahi Mewa Korma/ Royal Nuts Curry by Shalu Date Truffles using Oats by Sasmita Healthy Homemade Granola by Mayuri Fruit and Nut Raita by Geetanjali Monaco Mango Bites by Priya If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page : Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Have fun cooking, eating and sharing!!!!
