Can I make Zarda Pulao ahead of time?

Yes. Cook it fully, cool it, and refrigerate. Reheat covered on low heat with a small spoon of milk or ghee so the grains soften without breaking.

Do I have to use saffron in this recipe?

Saffron gives the signature aroma and color, so it is strongly recommended. Without it, the pulao will still be sweet but less festive and less complex.

How do I know when the rice is parboiled enough?

The grains should look elongated and mostly cooked but still feel firm in the center. They must hold shape because they cook again with sugar.

Can I use regular rice instead of basmati?

You can, but the texture will be different. Basmati is best here because its long grains stay separate and give Zarda Pulao its classic look.

Home / Recipes / indian / Zarda Pulao

indianMediumvegetariangluten freesoy free

Zarda Pulao

RATING

4.6/5(85)

TASTE SCORE

9/10

Fragrant sweet rice cooked with saffron, sugar, ghee, and nuts, Zarda Pulao is a festive favorite with beautiful color and gentle cardamom warmth. It works wonderfully as a small dessert-style rice dish alongside a larger meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

455 cal

SERVINGS

METHOD · 6 STEPS

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.
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.
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.
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.
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.
serve
Fluff the rice and serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Stop parboiling when the grain has a firm white core; it will finish cooking once the sugar melts.
2
Drain and spread the rice briefly after boiling so trapped steam does not make the final pulao sticky.
3
Warm the milk before adding saffron to pull out better color and aroma for a deeper golden hue.
4
Add sugar evenly across the rice rather than in one spot so it melts uniformly without clumping.
5
After the raisins puff, move quickly with the spices; cloves and cardamom can turn bitter if fried too long.
6
Rest the covered pulao for 5 minutes before fluffing so the grains firm up and separate cleanly.
7
Store leftovers chilled and reheat gently with a spoon of milk or ghee to loosen the grains.