Zarda Pulao with Anda Curry

Instructions

1. 1

   Prepare the Rice and Saffron

   • Gently rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in enough water to cover it completely for 30 minutes. After soaking, drain it thoroughly in a colander.
   • In a small bowl, combine the saffron strands with 2 tablespoons of warm milk. Set aside to allow the color and aroma to infuse.
2. 2

   Parboil the Rice

   • In a large, heavy-bottomed pot, bring 4 cups of water to a rolling boil over high heat.
   • Add the green cardamom pods, cloves, cinnamon stick, and optional yellow food coloring to the boiling water.
   • Carefully add the drained rice. Cook for 5-7 minutes, stirring occasionally, until the rice is 80% cooked. A grain should be firm and break when pressed between your fingers (al dente).
   • Immediately drain the rice in a colander to stop the cooking process. You can spread it on a large plate to cool slightly and prevent the grains from sticking.
3. 3

   Sauté Nuts and Prepare Syrup

   • In the same pot (or another heavy-bottomed pan), heat the ghee over medium heat.
   • Add the almonds, pistachios, and cashews. Sauté for 1-2 minutes until they turn light golden. Add the raisins and sauté for another 30 seconds until they plump up.
   • Remove half of the fried nuts and raisins with a slotted spoon and set them aside for garnishing later.
   • To the remaining nuts in the pot, add the sugar and 1/4 cup of water. Stir continuously on low heat until the sugar completely dissolves and forms a clear, thin syrup.
4. 4

   Layer and Cook on Dum

   • Gently add the parboiled rice to the sugar syrup in the pot. Drizzle the saffron-infused milk evenly over the top.
   • Using a spatula or a light hand, gently fold the rice with the syrup to combine everything. Be careful not to break the delicate rice grains.
   • Cover the pot with a tight-fitting lid. For a better seal, you can place a clean kitchen towel or aluminum foil under the lid to trap the steam.
   • Reduce the heat to the absolute lowest setting. Let the pulao cook on 'dum' (steam) for 15-20 minutes, or until all the moisture is absorbed and the rice is fully cooked and fluffy.
5. 5

   Rest, Garnish, and Serve

   • Turn off the heat and let the Zarda Pulao rest, covered, for at least 10 minutes. This allows the flavors to meld and the grains to firm up.
   • Open the lid and gently fluff the rice with a fork to separate the grains.
   • Transfer to a serving dish and garnish with the reserved fried nuts, raisins, and crumbled khoya (if using).
   • Serve warm as a delightful dessert or a special occasion main dish.