Zarda Pulao with Nuts and Saffron

Name: Zarda Pulao with Nuts and Saffron
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 Saffron strands generous pinch; 3 tablespoon Milk coconut milk or almond milk; 1 cup Basmati rice; 2 Bay leaf (tej patta); 2 tablespoons Ghee plus 1 teaspoon Ghee (Vegans can use coconut oil); 4 Cloves (Laung); 4 Cardamom (Elaichi) Pods/Seeds; 1 inch Cinnamon Stick (Dalchini); 3/4 teaspoon Cardamom Powder (Elaichi); Nutmeg powder a pinch; Cashew nuts chopped; Whole Almonds (Badam) chopped; Pistachios chopped; 1/2 cup Sugar + 2 tablespoons Sugar; Sultana Raisins as required (for garnishing); Dry coconut (kopra) sliced, for garnishing

open_in_newFrom another website: Archanas Kitchen

Zarda Pulao is a sweet North Indian rice dish flavoured with nuts and saffron. Serve it for a special weekend meal with Dal Makhani, Paneer Butter Masala, Jeera Rice and Tawa Paratha, or make it for a potluck.

schedulePrep

30 min

local_fire_departmentCook

20 min

groupServes

Ingredients

As listed on Archanas Kitchen

1 Saffron strands generous pinch
3 tablespoon Milk coconut milk or almond milk
1 cup Basmati rice
2 Bay leaf (tej patta)
2 tablespoons Ghee plus 1 teaspoon Ghee (Vegans can use coconut oil)
4 Cloves (Laung)
4 Cardamom (Elaichi) Pods/Seeds
1 inch Cinnamon Stick (Dalchini)
3/4 teaspoon Cardamom Powder (Elaichi)
Nutmeg powder a pinch
Cashew nuts chopped
Whole Almonds (Badam) chopped
Pistachios chopped
1/2 cup Sugar + 2 tablespoons Sugar
Sultana Raisins as required (for garnishing)
Dry coconut (kopra) sliced, for garnishing

Source

Recipe by Taruna Deepak on Archanas Kitchen. The full method is on the original page.

open_in_new View original recipe