Ingredients
1/4 cup ghee / clarified butter
8 cashew/halves
5 almonds/Chopped
2 tsp dry powdered coconut
2 pods cardamom
2 cloves
1 cup water
1/4 tsp saffron
1/2 cup Royal® basmati rice, soaked 30 minutes
1/2 cup sugar
Preparation
- Firstly in a wok or karahi, heat 2 tbsp ghee and roast cashews and almonds or any other nuts you like.
- Roast to golden brown on low flame and keep aside.
- In the remaining ghee add cardamom and cloves.
- Also add 1 cup water, 1/4 tsp saffron.
- Further, add 1 cup soaked basmati rice and mix well.
- Cover and cook on medium flame for 10 minutes and then Mix gently, making sure rice is half cooked and then add 1/2 cup sugar, 2 tbsp ghee and roasted dry fruits.
- Mix very gentle with a flat spoon making sure sugar melts.
- Cover and cook on low flame for 3-4 minutes.
- Stir lightly in between to prevent from burning but do not over toss.
- Once done, cover it and let it rest for 10 mins until the rice is cooked completely and do not overcook as rice turns mushy.
- Finally serve this delicious festive zarda pulao and garnish with some rose petals, coconut powder and nuts.
