Saucepan@saucepan · Shared this recipeFollowIndian · dessertSweet Rice (Meethe Chawal or Zarda Pulao)A fragrant Indian sweet rice dish made with basmati rice, ghee, saffron, and dry fruits, flavored with cardamom, cinnamon, and orange rind.total37 minprep10 mincook27 minservings6Original recipe on yummefy.comKeep this recipeAdd a copy of Sweet Rice (Meethe Chawal or Zarda Pulao) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings90 g ghee, scant ½ cup ghee6 each green cardamom pods, lightly crushed1 piece cinnamon, 1-inch in length1.5 tbsp almonds, plus 1 teaspoon to garnish, slivered1.5 tbsp pistachios, pista, plus 1 teaspoon to garnish, slivered1.5 tbsp cashew nuts, slivered1.5 tbsp raisins170 g sugar, about ½ cup plus 3 tablespoons sugar1.5 tsp orange rind, or kumquat rind – narangi, , white pith removed, julienned200 g rice, about 1 cup, , basmati or other long-grained variety, washed, soaked for 30 minutes, drained1 large pinch saffron, steeped in 1 tablespoon warm milk0.25 tsp kewra water, screwpine water, , optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Place a deep pan over high heat and add ghee. Once ghee is hot, toss in green cardamom pods and cinnamon, and stir well till cardamom pods look fat and swollen. Add 1½ tablespoons almonds, 1½ tablespoons pistachios, cashew nuts, and raisins, and stir for a minute. Stir in orange or kumquat rinds and tip in soaked rice. Stir to coat with ghee, about 2 minutes.2Step 2: Pour in 400 ml water (about 1 2/3 cups), stir for a minute, then cover and cook for 2 minutes before removing cover to stir through once. Cover and cook undisturbed on low heat till the water is absorbed and rice is almost cooked through – 8 to 12 minutes depending on your rice and how long it was soaked. The rice should not be overcooked and mushy.3Step 3: Reduce heat to low and tip in sugar and saffron–milk. Stir gently, being careful not to break the rice, and cook till the sugar has dissolved completely and the rice is ready, 6 to 10 minutes. Do not overcook or stir too much as the rice can break and turn mushy.4Step 4: Turn off heat and gently stir through kewra water (screwpine water).5Step 5: Remove from heat and transfer to a serving platter or bowl. Garnish with 1 teaspoon each slivered almonds and pistachios and serve hot or warm, as per your preference. Serves: 4–6. Prep Time: 10 minutes plus 30 minutes unattended soaking time. Cook Time: 27 minutes.getsaucepan.com/r/b8291a37-8c5c-4d8a-8b26-ae750f3a2929 · Original: https://www.yummefy.com/sweet-rice-recipe-zarda-pulao-meethe-chawal-dish.html
