Zarda pulao/ Meethe chawal is a very fragrant and delicious sweet yellow colored saffron flavored rice/ chawal tossed in whole spices, dry fruit and some sugar. It is usually prepared during festivals, special occasion, weddings or sometimes served along with biryani like these:

This is is my favorite dish and always cherished to eat alongside biryani as it elevates the biryani taste. Do you like sweets prepared with basmati rice then check out these:

Back to the sweet pulao recipe, this simple and quick to make sweet rice will be adored by all and you must try making it anytime you make biryani or even for Iftar.

I have prepared this recipe it traditional way that my MIL cooks in open stove method but you can try cooking it in pressure cooker too but do not skip Basmati rice/ substitute any other rice as the flavor and texture will be lost..

After yesterday’s Chicken malai kabab post I really wanted to share some sweet recipe so here it is hope you guys like this Ramadan recipe, Speaking of ramadan here are 2 famous recipes CHICKEN HALEEM AND CHICKEN NOMBU KANJI. So let’s get to the making of Zarda pulao/ Meethe chawal!!

You may be interested in other recipes below:

IFTAR/ RAMADAN SWEETS, SNACKS AND DINNER RECIPES

Other recipes that might interest you:

Zarda pulao recipe, Meethe chawal, Sweet rice

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Sweet, DessertCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Zarda pulao/ Meethe chawal is a very fragrant and delicious sweet yellow colored saffron flavored rice/ chawal tossed in whole spices, dry fruit and some sugar.

Ingredients to COOK RICE

1/2 cup, Basmati rice
3 cups, Water
Saffron strands – few
INGREDIENTS TO MAKE ZARDA PULAO
1 teaspoon, Ghee
2 nos., Cardamom
2 nos., Cloves
1 nos., Bay leaf
1/2 teaspoon, Cashews
1/2 teaspoon, Pistachios
5 nos., Raisins
1 teaspoon, Dry coconut (slices)
1/4 teaspoon, Cardamom powder
1/4 cup, Sugar

Directions to make Zarda pulao/ Meethe chawal

Wash and soak basmati rice in water for 20 minutes.
After 20 minutes, in a pan add 3 cups of water and few saffron strand. Mix well and when the mixture starts to boil add the soaked rice. Allow it cook. This should take about 4 to 5 minutes. After 5 minutes if you take a rice it should break easily and should be mashed when pressed with 2 fingers. When the rice is fully cooked drain the water and keep the rice aside. If using pressure cooker cook ½ soaked rice in ½ cup water for 1 to 2 whistles.
Now heat a tsp ghee in a pan to it add bay leaf, cloves and cardamom, when aromatic add cashews, pistachios and raisins when golden brown, add dry coconut and saute for few seconds then add cooked saffron rice, sugar and cardamom powder. Toss it well and when everything is combined put off the flame and intially the rice will be little wet. So let it rest for 5 minutes then serve it!!

Notes

* 1 cup = 235 ml

HOW TO MAKE ZARDA PULAO WITH STEP BY STEP IMAGES

Wash and soak basmati rice in water for 20 minutes.
After 20 minutes, in a pan add 3 cups of water and few saffron strand. Mix well and when the mixture starts to boil add the soaked rice. Allow it cook. This should take about 4 to 5 minutes. After 4 to 5 minutes if you take a rice it should break easily and should be mashed when pressed with 2 fingers. Do not overcook the rice as it will mushy. When the rice is fully cooked drain the water and keep the rice aside. If using pressure cooker cook ½ soaked rice in ½ cup water for 1 to 2 whistles.
Now heat a tsp ghee in a pan to it add bay leaf, cloves and cardamom, when aromatic add cashews, pistachios and raisins when golden brown, add dry coconut and saute for few seconds then add cooked saffron rice, sugar and cardamom powder. Toss it well and when everything is combined put off the flame and intially the rice will be little wet. So let it rest for 5 minutes.
After 5 minutes of rest time the rice will be individual grains then you can serve it!!