Zeera pulao recipe

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  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
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Recipe of Zarda Raice

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Recipe of Zarda Raice 

 




Zarda is a traditional sweet rice dessert originated from the Mughals. The name Zarda is derived from the Persian and Urdu term “Zard” meaning yellow. The dish gets its name as it is prepared using yellow color. (Source:wiki) Zarda also known as meethe chawal is usually prepared during special occasions like weddings, festivals and celebrations.

INGREDIENTS
  

  • 450 g basmati rice
  • 1 tsp yellow food color
  • 1/4 star anis
  • 2 cloves
  • 2 Tbsp butter ghee
  • 2 Tbsp oil
  • 2 green cardamoms
  • pinch saffron optional
  • 250 g fine granulated sugar
  • raisins handful
  • 3 drops kewra essence
  • 2 drops rose water

Nuts:

  • 1/4 cup slivered or halved almonds peeled
  • 1/4 cup pistachios or cashews
  • 1/4 cup chopped walnuts or pine nuts
  • coconut strips as per taste
  • 2 Tbsp butter ghee

Garnishes:

  • 1/2 cup khoya / Mawa optional
  • dried rose petals / buds optional
  • edible silver leaves optional

INSTRUCTIONS

 





Nuts:

  • Melt butter ghee in a frying pan. Toast the nuts until aromatic. Set aside.

Rice:

  • Wash basmati rice with cold water. Change water 3-4 times until water is almost clear. Allow to soak for 30 min. Discard water.
  • Boil 2 Ltr. water in a big wide cooking vessel.
  • Add yellow food coloring, cloves and star anis.
  • Add the soaked rice. Boil until 92 % done. DO NOT overcook!
  • Drain carefully using a fine colander.
  • In the cooking pot, take butter ghee.
  • Add cardamoms and saffron, spread 1/3 of rice using a small plate or big spatula.
  • Sprinkle 1/3 of the fine granulated sugar and some raisins.
  • Add another layer of rice and sprinkle more sugar.
  • Repeat one more time until all rice and sugar is used.
  • Drizzle kewra essence and rose water on top.
  • Add the fried nuts.
  • Cover tightly with the lid.
  • Allow to cook on low medium heat for 5 min.
  • Reduce the heat to lowest and allow to sit for another 10 min.
  • Toss gently using a saucer or big spatula.
  • Garnish with khoya, rose petals and silver leaves.

NOTES

  • Make sure you use fine granulated sugar if following this recipe.
  • The choice of nuts is entirely up to you. Use whatever you like!
  • Use the best quality Basmati rice. If using Sella rice, make sure its from super kernel Basmati.
  • Always use a big cooking pot (wide not high) for making basmati. That allows rice to swim in water and it doesnt break from own weight.
  • Do not stir! That helps each rice grain hold its shape.
  • When reheating, sprinkle some cold milk and microwave or reheat in oven.

    

     


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