• Overview
  • Ingredients
  • Directions
  • Reviews

Zarda Pulao is a luscious sweet saffron rice specially made during the Eid festivals. Mawa or coconut or any spices can also be added in the pulao to enhance the flavour.

Ingredient

  • 225g of Kohinoor Basmati Rice
  • 50g of clarified butter
  • 200g of sugar
  • 30g of cashew nuts
  • 15g pistachio nuts
  • 30g cream
  • A pinch of saffron
  • Silver paper (edible)

Direction

  • Wash, soak and drain rice.
  • Heat half the clarified butter and fry the rice.
  • Add one and half times the quantity of water and let it cook.
  • When ¾ is cooked, add the sugar and the remaining clarified butter, cream and saffron soaked in little milk. Cover tightly.
  • Keep in the oven or with a live coal on the lid.
  • Fry the nuts and add them to the rice.
  • Serve garnished with edible silver paper.
  • 225g of Kohinoor Basmati Rice
  • 50g of clarified butter
  • 200g of sugar
  • 30g of cashew nuts
  • 15g pistachio nuts
  • 30g cream
  • A pinch of saffron
  • Silver paper (edible)
  • Wash, soak and drain rice.
  • Heat half the clarified butter and fry the rice.
  • Add one and half times the quantity of water and let it cook.
  • When ¾ is cooked, add the sugar and the remaining clarified butter, cream and saffron soaked in little milk. Cover tightly.
  • Keep in the oven or with a live coal on the lid.
  • Fry the nuts and add them to the rice.
  • Serve garnished with edible silver paper.

Not reviewed yet

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