Zarda – Meethe Chawal Recipe (Indian Sweet Rice)

Ingredients

For cooking rice

• ½ cup basmati rice
• water as required for soaking rice
• 5 to 6 cloves
• ⅛ teaspoon saffron or 3 to 4 pinches saffron (kesar)
• 1 cup water – for pressure cooking rice

Other ingredients

• 3 tablespoons ghee (clarified butter)
• ¾ teaspoon green cardamom powder
• ½ cup sugar
• 8 almonds – chopped or sliced
• 8 cashews – chopped or sliced
• 8 pistachios – chopped or sliced
• 10 to 12 raisins or add as required

Steps

Pressure cooking rice

1. Wash ½ cup basmati rice thoroughly until the water is clear of starch.
2. Cover the basmati rice with enough water and soak for 20 to 30 minutes. Drain all the water and set the rice aside.
3. Use a 2 litre stovetop pressure cooker and add 1 cup water.
4. Put in ⅛ teaspoon saffron strands (3 to 4 pinches).
5. Use a spoon to stir the saffron into the water.
6. Add ½ cup rice and 5 to 6 cloves, or 7 to 9 cloves if preferred.
7. Pressure cook over medium heat for 2 whistles or about 6 to 7 minutes.
8. Let the pressure drop naturally before opening the lid. Check that the rice is just cooked, then fluff gently.

Making zarda

1. Put 3 tablespoons ghee in a heavy kadai or pan.
2. Spread the ghee around every side of the pan with a spoon or spatula so the rice does not stick during cooking.
3. Put the cooked rice into the pan.
4. Add the ½ cup sugar to the rice.
5. Sprinkle in ¾ teaspoon cardamom powder, or 1 teaspoon for a stronger cardamom aroma and flavor.
6. Gently mix well to distribute the sugar evenly among the cooked rice grains.
7. Cook over a low flame or low heat. The sugar will melt and make the pulao somewhat liquid.
8. Give the rice mixture an occasional stir.
9. Cook until the sugar liquid dries up. If the cooked rice feels hard or dense, cover the pan with a damp cloth or cotton napkin and a lid and cook for 20 to 30 seconds.
10. Once the liquid has disappeared, mix in the sliced pistachios, almonds and cashews and turn off the heat. Add raisins at this point if using.

Serving & storage

1. Serve hot or warm. You may first spread the rice on a large plate, then garnish with cashews, raisins, almonds and pistachios.
2. Refrigerate leftovers in an airtight container for 1 to 2 days. Warm gently with a splash of milk or water. Do not freeze, as freezing changes the texture.