Also known by the names: Zarda, Zarda Pulav.
- 1 cup basmati rice / Long grain rice (washed well and soaked in water for 30-40 minutes)
- 5-6 cloves (laung) (as per your taste)
- 6-7 pinches saffron strands (kesar)
- Water to cook rice
- 5-6 tbsp ghee (clarified butter)
- 1 cup sugar (as per your taste)
- 1/2 tbsp elaichi powder (green cardamom powder) (as per your taste)
- 1/2 cup nuts (chopped or sliced) (of your choice)
Note: First, add saffron strands to water and mix it well, then add rice and cloves to it. So that saffron flavor could be infused in water completely.
Note: While sugar is drying if you feel rice are bit hard then cover the pan with a cotton cloth and cook it for 25-30 seconds.
- Cook rice with enough water, saffron and cloves.
- Once rice is cooked, Take a big non-stick pan or kadhai.
- Add ghee to it and spread it evenly in pan/kadhai.
- Then add cooked rice, sugar, elaichi powder to it .
Note: We must add cooked rice to it before ghee heats up.
Mix everything gently .
Note: Do handle it with care as we don’t want rice to break and become too mushy.
- Then cook it on low flame until sugar gets completely dissolved and dries up.
- Keep on mixing it gently in between not continuously.
- Then add rest of the ingredients and mix everything well gently .
Khud Khao, Sabko Khilao 😀