Zarda Pulao Recipe | Meethe Chawal Recipe | Sweet Rice Recipe | Kitchenstagram
Zarda Pulao, also known as Meethe Chawal, is a delightful and aromatic sweet rice dish, often prepared for festive occasions and celebrations. Made with fragrant basmati rice, sugar, saffron, and an assortment of dry fruits and nuts, this dish is both visually appealing and deliciously rich in flavour.
The name “Zarda” comes from the Persian and Urdu word “Zard,” meaning yellow, which refers to the dish’s signature golden hue. Traditionally, food colouring is used to achieve this vibrant shade, but saffron serves as a natural alternative, lending both colour and an exquisite aroma. The combination of saffron-infused rice, crunchy nuts like almonds, cashews and pistachios, along with the sweetness of sugar, creates a truly indulgent experience.
Often served as a dessert or as part of celebratory meals, this sweet pulao pairs wonderfully with traditional dishes like kebabs, Murgh Musallam and curries. While its roots are in North Indian and Mughlai cuisine, Zarda pulao has gained popularity across different regions, each adding its own variations. Whether enjoyed warm or cold, this dish remains festive favorite, bringing a touch of sweetness and grandeur to every occasion.
Ingredients needed for Zarda Pulao or Meethe Chawal:
Basmati Rice: For this dish, basmati rice is favorite for its fragrance and texture, though other long-grain varieties can be used as an alternative.
Spices: Green cardamom and bay leaf gives a warm and aromatic depth to the dish.
Ghee/ Clarified Butter: For richness, ghee or clarified butter is a traditional choice. Use a good quality ghee or clarified butter.
Sugar: Sugar adds sweetness, though other sweeteners like jaggery or cane sugar are also good choices.
Dry fruits and Nuts: For crunch, almonds, cashews or pistachio are excellent. Raisins provide bursts of chewy sweetness.
Saffron: Saffron adds a rich golden hue and a subtle floral note.
Ingredients:
500 gm Basmati Rice
3 Liter Water
Yellow/Orange Gel Food Colour
150 gm Ghee/ Clarified Butter
2-3 nos. Bay leaf
4-5 nos. Green Cardamom
80 gm Cashew nuts, broken
80 gm Almond, soaked & sliced
50 gm Pistachio, soaked & sliced
80 gm Raisins
250 gm Sugar
4 tbsp Water
50 ml Heavy Cream
1 tsp Saffron+ 1/4 cup Milk
1 tsp Kewra/ Screw pine water
1 tsp Rose water
Dried Rose Petal, for garnishing
Preparation:
- Step 1: Wash rice until the water ran clear. Then soak the rice in lots of water for 30 minutes.
- Step 2: In a large pot add 3 LTR water and add food colour. Then bring the water to a rolling boil.
- Step 3: Drain the soaked rice and add it to the boiling water. Boil the rice until 95% cooked, the rice is just done, fully cooked and not mushy. Don’t undercook the rice here, the grain will turn hard later after adding to the sugar syrup. Immediately drain the rice completely and spread it wide in a plate. Cool down completely.
- Step 4: In a wide pan, add ghee and heat it. Add the almond, cashew, pistachio and raisins and fry them till crispy, remove to a plate.
- Step 5: In the remaining ghee, add bay leaf and green cardamom, allow them to splutter.
- Step 6: Add sugar and stir to combine. Then add 4 tbsp water, stir well. Cook until the sugar melts and cook the syrup for 5-6 minutes.
- Step 7: Add the cooled rice and mix gently to coat it well with the syrup. Level the rice on top.
- Step 8: Then add the saffron soaked milk, heavy cream, fried dry fruits, kewra water and rose water.
- Step 9: Cover the pot and keep it on low flame to dum for 10 minutes. Rest for another 15 minutes. If you see moisture at the bottom, then cook for longer.
- Step 10: Transfer the Zarda pulao in a serving platter and garnish with fried dry fruits and dried rose petals. Serve immediately & enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2