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.
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.
If you are looking for more Rice preparation here are some :
- Stir Fried Brown Rice And Wild Rice Topped With Honey-Glazed Tofu Recipe
- Coconut Rice Pulao From Coconut Cream Recipe
- Dal Makhani
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 Badam (Almond) , broken
- 8 Cashew nuts , broken
- 12 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
- Cooking oil , for cooking
How to make Awadhi Style Zarda Pulao Recipe
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.
Later add rice with 3 cups water. Cook the rice for 3 whistles and release the pressure naturally. Keep it aside.
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
Once done, add the grated paneer, and transfer the cooked rice onto the pan. Sprinkle the orange zest and lemon juice and toss again.
Add a pinch of salt and the saffron soaked in milk and give it a final toss. Serve it hot.
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