Zarda Pulao

1. 1
   prep · ~20 min

   Soak the rice and saffron.

   1.Wash the basmati rice gently until the water runs mostly clear.

   2.Soak the rice in water for 20 minutes, then drain well.

   3.Soak the saffron in warm milk and set it aside.
2. 2
   boil · ~7 min

   Parboil the rice.

   1.Bring 5 cups water to a boil in a pot.

   2.Add 1 pinch salt and the drained rice.

   3.Cook until the grains are about 70 to 80 percent done and still hold their shape, about 5 to 6 minutes.

   4.Drain the rice completely and spread it lightly so the steam escapes.

   TIPDo not fully cook the rice here or it will turn sticky after the sugar is added.
3. 3
   saute · ~4 min

   Fry the nuts and whole spices in ghee.

   1.Heat the ghee in a wide heavy pan over low to medium heat.

   2.Add the cashews and almonds and cook until lightly golden.

   3.Add the raisins and cook just until they puff up.

   4.Add the green cardamom, cloves, and bay leaf and stir for 20 to 30 seconds.

   TIPKeep the heat gentle so the nuts color evenly and the spices do not burn.
4. 4
   assemble

   Layer the rice with sugar and saffron milk.

   Add the parboiled rice to the pan. Sprinkle the sugar evenly over the rice and drizzle in the saffron milk. Gently toss once or twice, then level the rice without breaking the grains.

5. 5
   simmer · ~17 min

   Cook on low heat until glossy and fragrant.

   Cover the pan tightly and cook on very low heat until the sugar melts and the rice finishes cooking, 10 to 12 minutes. Turn off the heat and let it sit covered for 5 minutes.

   TIPIf your pan is thin, place it on a tawa or heat diffuser so the sugar does not catch at the bottom.
6. 6
   serve

   Fluff the rice and serve warm.

Cuisines we love