Zarda Pulao or Meethay Chawal is a traditional yellow-coloured sweet rice dish delicately flavoured with aromatic spices, and loaded with dry fruits and nuts. Zarda is widely popular across Pakistan and North India and also in Bangladesh.
This specialty that has its origin in the Mughal era is typically served as a dessert or as highlight of the main meal at weddings, celebrations, and other festivals. It is commonly an essential part of Eid celebrations.
What goes in Zarda?
- Basmati rice (Super Kernel), pure clearified butter (desi ghee), and sugar are the basic ingredients of any zarda recipe.
- Whole spices like green cardamom, cloves and saffron impart enticing aromas.
- Dry fruits and nuts like raisins, almond, pistachios, pine nuts and/or walnuts add extra crunch and also give a rich flavour.
- Garnishes like Khoya (Mawa) add a rich creaminess to the dessert, rose petals and edible silver leaves provide a visual appeal.
What points to keep in mind?
- Make sure you use aged BASMATI rice. And that too the best quality available!
- If youre using Sella rice considering its the easiest grain to handle, you need to figure out from which type of Basmati the Sella has been made. Remember, Sella is just a process of parboiling and can be done on any rice grain so that doesnt guarantee your Zarda to come out perfectly cooked RATHER the TYPE of rice youre using. Super Kernel Basmati (Sella or regular) is what you need!
- The type of sugar youre using matters! Is it from sugar cane or beets or any other source? The sweetness defines how long you should boil your rice before adding sugar to it. Only use fine granulated sugar if you are following this method!
This quick and super easy zarda recipe uses an easy method that results in a scrumptious, flavour-packed dish with very basic ingredients from your kitchen.
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Are You Making This Zarda Recipe?
Do watch the step by step video instructions in my Instagram Highlights. I hope you will love this recipe as much as I do and will come back to leave me a comment.
