Name: INSTANT POT ZARDA RECIPE (MEETHE CHAWAL)
Ingredients: 1 cup basmati rice I use sella basmati rice; 3 tablespoon ghee; ¾ cup granulated sugar; 1 cup water; 2 pinch salt; 12-15 saffron strands soaked in 1 tablespoon warm milk; 3 green cardamom cracked open; 2 cloves; ½ inch cinnamon sticks; 2 tablespoon raw almonds halved; 2 tablespoon raw cashew nut; 2 tablespoon raw pistachios; 1 tablespoon chironji/charoli; 12-15 golden raisins; 8-10 coconut slices

Ingredients

1 cup basmati rice I use sella basmati rice
3 tablespoon ghee
¾ cup granulated sugar
1 cup water
2 pinch salt
12-15 saffron strands soaked in 1 tablespoon warm milk
3 green cardamom cracked open
2 cloves
½ inch cinnamon sticks
2 tablespoon raw almonds halved
2 tablespoon raw cashew nut
2 tablespoon raw pistachios
1 tablespoon chironji/charoli
12-15 golden raisins
8-10 coconut slices

Steps

Wash the basmati rice under running water 3-4 times or until the water runs clear.
Soak sella basmati rice in excess water for 30-35 minutes. For sela basmati rice you need a longer soaking time so that the rice turns out soft. If you are using long grain basmati rice, soak for 20-25 minutes.
Press saute on "LOW" setting on Instant Pot (3 qt). Add the ghee and let melt.
Add all the whole spices, coconut & nuts to warm ghee. Fry for 10-15 seconds or till you see that the raisins are starting to plump up.
Add the soaked and drained rice. Very gently, using a soft spatula or wooden spoon, stir the rice 1-2 times only to mix with the nuts and get coated in ghee. Don't over mix else the rice grains will start breaking.
Next, add the sugar, water, saffron soaked in milk, yellow food coloring and salt. Give a gentle stir. Close the lid of instant pot.
Press pressure cook (HIGH setting) button on IP and set timer to 7 minutes. Let pressure cook with vent in seal poistion.
Once the instant pot beeps, allow natural pressure relase.
Open the lid, the rice would be very hot. Let the steam escape for 1-2 minutes. Then gently fluff the rice from one side using a fork, a soft spatula or a small saucer.
To cook this zarda recipe in pressure cooker, follow the same steps as mentioned above.Keep a low flame while frying nuts and spices.Increase the water quantity to 1 + ¼ cup water. Close the lid of the pressure cooker, and cook over high flame for 1 whistles. Then lower the flame and allow it to cook on very low heat for 7-8 minutes, making sure that the valve of the pressure cooker doesn't whistle. Let pressure release naturally for 10-12 minutes. Open the lid and then fluff the rice.