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Zarda - Easiest Recipe Ever

Fatima Sadal - Chef on Rhine
A luscious sweet yellow Basmati rice dish from Mughal cuisine, commonly made during the Eid festivals or served on weddings and special occasions in Pakistan. This recipe follows a quick and super easy method with perfect result!
Print Recipe
Servings 6

Ingredients
  

  • 450 g basmati rice
  • 1 tsp yellow food color
  • 1/4 star anis
  • 2 cloves
  • 2 Tbsp butter ghee
  • 2 Tbsp oil
  • 2 green cardamoms
  • pinch saffron optional
  • 250 g fine granulated sugar
  • raisins handful
  • 3 drops kewra essence
  • 2 drops rose water

Nuts:

  • 1/4 cup slivered or halved almonds peeled
  • 1/4 cup pistachios or cashews
  • 1/4 cup chopped walnuts or pine nuts
  • coconut strips as per taste
  • 2 Tbsp butter ghee

Garnishes:

  • 1/2 cup khoya / Mawa optional
  • dried rose petals / buds optional
  • edible silver leaves optional

Instructions
 

Nuts:

  • Melt butter ghee in a frying pan. Toast the nuts until aromatic. Set aside.

Rice:

  • Wash basmati rice with cold water. Change water 3-4 times until water is almost clear. Allow to soak for 30 min. Discard water.
  • Boil 2 Ltr. water in a big wide cooking vessel.
  • Add yellow food coloring, cloves and star anis.
  • Add the soaked rice. Boil until 92 % done. DO NOT overcook!
  • Drain carefully using a fine colander.
  • In the cooking pot, take butter ghee.
  • Add cardamoms and saffron, spread 1/3 of rice using a small plate or big spatula.
  • Sprinkle 1/3 of the fine granulated sugar and some raisins.
  • Add another layer of rice and sprinkle more sugar.
  • Repeat one more time until all rice and sugar is used.
  • Drizzle kewra essence and rose water on top.
  • Add the fried nuts.
  • Cover tightly with the lid.
  • Allow to cook on low medium heat for 5 min.
  • Reduce the heat to lowest and allow to sit for another 10 min.
  • Toss gently using a saucer or big spatula.
  • Garnish with khoya, rose petals and silver leaves.

Notes

  • Make sure you use fine granulated sugar if following this recipe.
  • The choice of nuts is entirely up to you. Use whatever you like!
  • Use the best quality Basmati rice. If using Sella rice, make sure its from super kernel Basmati.
  • Always use a big cooking pot (wide not high) for making basmati. That allows rice to swim in water and it doesnt break from own weight.
  • Do not stir! That helps each rice grain hold its shape.
  • When reheating, sprinkle some cold milk and microwave or reheat in oven.