Archana's Kitchen

Meethe Chawal Recipe - Zarda Pulao

July 23, 2018

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Meethe Chawal Recipe - Zarda Pulao - Recipe image with step-by-step cooking instructions
Time:Prep: 10 M|Cook: 40 M|Total: 50 M
Makes:4 Servings
Cuisine:Awadhi

Meethe Chawal Recipe is a sweet preparation of rice often served as dessert. There is a warmth of whole spice combined with rice flavors of saffron and cardamom.

Meethe Chawal is a popular dessert in Northern province of India. Delicious saffron and cardamom flavored Meethe Chawal are a perfect end to any Mughlai/ Punjabi meal. No Punjabi festive celebration is complete without a bowl full of Meethe Chawal.

Serve Meethe Chawal (Zarda Pulao) warm, garnished with sliced pistachio and almonds for a festive dessert or a dessert for a party when you plan a Mughlai Meal.

If you are looking for more Rice Recipes, here are some that you can try in your kitchen:

  1. Balinese Black Rice Pudding Recipe
  2. Fenugreek & Egg Fried Rice Recipe (Anda Methi Chawal)
  3. Bengali Holud Mishti Pulao Recipe (Saffron Flavored Rice With Nuts Recipe)

Ingredients

    1 cup Basmati rice, or any long grain rice
    2 Saffron strands
    1 tablespoon Milk
    1/2 cup Sugar
    4 Cardamom (Elaichi) Pods/Seeds
    1 inch Cinnamon Stick (Dalchini)
    1/4 cup Whole Almonds (Badam), sliced
    1/4 cup Pistachios, sliced
    2 tablespoon Sultana Raisins
    1/2 teaspoon Turmeric powder (Haldi)
    Oil, for cooking

Instructions for Meethe Chawal Recipe - Zarda Pulao

    1

    To begin making the Meethe Chawal Recipe (Zarda Pulao), first clean, wash and soak rice in enough water for 15 - 20 minutes.

    2

    Next dry roast the saffron strands in a small pan for few seconds. Turn off the heat. Add milk and stir to combine. Keep aside.

    3

    Now bring 4 cups of water to boil in a large saucepan. Add half a stick of cinnamon and 2 cloves in the boiling water.

    4

    Drain the soaked rice in a colander and add in the boiling water.

    5

    Cook the rice till almost done but not fully cooked through. Once again drain the cooked rice in a metal colander and keep aside.

    6

    Heat ghee in a heavy bottomed pan. Add remaining cinnamon, cloves and cardamom. Stir for few seconds to release the aroma of spices.

    7

    Next add the rice along with sugar, saffron, dry fruits, raisins and turmeric. Drizzle a tablespoon or so of water. Stir to evenly combine.

    8

    Cover the pan with a tight fitting lid and turn the heat to low.

    9

    Let the rice simmer for 5 - 10 minutes on low heat. Turn off the heat. Do not open the lid immediately. Let the rice absorb the flavors for sometime.

    10

    Open the lid, fluff the rice with a fork .

    11

    Serve Meethe Chawal (Zarda Pulao) warm, garnished with sliced pistachio and almonds for a festive dessert or a dessert for a party when you plan a Mughlai Meal.



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