Awadhi Style Zarda Pulao Recipe

Awadhi Style Zarda Pulao Recipe, a delicious, rich and sweet Pulao recipe that has a subtle flavour of whole spices like cloves, cinnamon, cardamom. Make it as a part of your festive spread and we are sure you will make it again and again.

Archana's Kitchen
Awadhi Style Zarda Pulao Recipe
1251 ratings.

Awadhi Style Zarda Pulao Recipe is a wholesome pulao filled with dry fruits and sweetened basmati rice. The rice is also tossed with rose water to provide a rich flavor to the dish. Therefore, this recipe will stand out when prepared during the festive season since it is rich in flavour.

There are similar dishes when we move along the other states of North India, The dish slightly resembles the famous dish from Bengal which is the “Misti Pulao”, and the only variation is the addition of paneer and grated coconut.

Serve the Awadhi Style Zarda Pulao Recipe for a wholesome Festive Lunch meal along with Dal Makhani, Paneer Butter Masala and Butter Naan.

If you are looking for more Rice preparation here are some :

  1. Stir Fried Brown Rice And Wild Rice Topped With Honey-Glazed Tofu Recipe
  2. Coconut Rice Pulao From Coconut Cream Recipe
  3. Dal Makhani


Cuisine: Awadhi
Course: Lunch
Diet: Vegetarian
Prep in

5 M

Cooks in

30 M

Total in

35 M


4 Servings


    For the Flavoured Rice
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 4 Cloves (Laung)
  • 1/2 inch Cinnamon Stick (Dalchini)
  • 1 Bay leaf (tej patta)
  • 1 1/2 cups Basmati rice , soaked for an hour
  • For Tossing the rice
  • 4 tablespoon Sugar
  • 8 Whole Almonds (Badam) , broken
  • 8 Cashew nuts , broken
  • 12 Sultana Raisins
  • 3 tablespoon Dry coconut (kopra) , sliced or chopped
  • 1/2 cup Paneer (Homemade Cottage Cheese) , grated
  • 1 teaspoon Orange Zest (Rind)
  • 1 teaspoon Lemon juice
  • 2 Saffron strands , soaked in 2 tablespoon milk
  • Salt , to taste
  • Oil , for cooking

How to make Awadhi Style Zarda Pulao Recipe

  1. To begin making the Awadhi Style Zarda Pulao Recipe, we will firstly cook the basmati rice in a pressure cooker. Heat some oil and then add the whole spices and let the aroma release.

  2. Later add rice with 3 cups water. Cook the rice for 3 whistles and release the pressure naturally. Keep it aside.

  3. Heat a heavy bottomed pan with ghee, add all the nuts including almonds, raisins, cashew nuts with grated coconut. Toss till it turns onto golden brown. Add the sugar, and keep sautéing till the sugar melts

  4. Once done, add the grated paneer, and transfer the cooked rice onto the pan. Sprinkle the orange zest and lemon juice and toss again.

  5. Add a pinch of salt and the saffron soaked in milk and give it a final toss. Serve it hot. 

  6. Serve the Awadhi Style Zarda Pulao Recipe for a wholesome Festive Lunch meal along with Dal MakhaniPaneer Butter Masala and Butter Naan.