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A fragrant and festive sweet rice dish from Mughlai cuisine. Long-grain basmati rice is cooked with saffron, sugar, and ghee, then studded with colorful nuts and dried fruits. Perfect for celebrations.
Prepare the Rice and Saffron
Parboil the Rice
Sauté Nuts and Prepare Syrup
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A fragrant and festive sweet rice dish from Mughlai cuisine. Long-grain basmati rice is cooked with saffron, sugar, and ghee, then studded with colorful nuts and dried fruits. Perfect for celebrations.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 2637.41 calories per serving with 81.48g of protein, it's a moderately challenging recipe perfect for dessert or lunch.
Layer and Cook on Dum
Rest, Garnish, and Serve
Add 1/4 cup of candied fruits (tutti-frutti), glazed cherries, or small pieces of canned pineapple along with the nuts for extra color and flavor.
Replace ghee with a neutral vegetable oil or coconut oil. Omit the milk for soaking saffron (use warm water instead) and skip the khoya garnish.
For a richer, more decadent version, add a few silver leaves (vark) as a final garnish and increase the amount of khoya, mixing some of it into the rice during the dum cooking stage.
The combination of rice and sugar provides a quick source of carbohydrates, which the body converts into energy, making it a good dish for celebrations and feasts.
Ghee and nuts like almonds and pistachios are excellent sources of healthy monounsaturated and polyunsaturated fats, which are important for brain health and overall well-being.
Saffron, the star spice in this dish, is packed with powerful antioxidants like crocin and safranal, which help protect cells from oxidative stress.
A typical serving of Zarda Pulao (about 1 cup or 230g) contains approximately 550-650 calories. The exact count depends on the amount of ghee, sugar, and nuts used.
Zarda Pulao is a festive dessert and is high in sugar and refined carbohydrates, making it an indulgent treat rather than a daily health food. However, it does offer some benefits from the nuts (healthy fats) and ghee (fat-soluble vitamins).
Absolutely. The yellow food coloring is optional and primarily for aesthetic appeal. The saffron will impart a beautiful, natural golden-yellow hue to the rice on its own.
This usually happens if the sugar syrup crystallizes before the rice is cooked. Ensure the sugar is fully dissolved in water over low heat before adding the rice. Also, make sure the rice is only 80% cooked before adding it to the syrup, as undercooked rice won't soften properly.
Yes, you can make it a day ahead. Store it in an airtight container in the refrigerator. Reheat it gently in a microwave or on the stovetop with a splash of milk or water to restore moisture before serving.