Chef Roopa Nabar presents a Zarda Pulao, a festive sweet rice preparation that has been around for over 400 years. Zarda means yellow, which is the colour of the final saffron-hued rich dish that gives off beautiful aromas.

Photograph: Chef Roopa Nabar for Rediff

Zarda Pulao

Serves: 3-4

Ingredients

• 1½ cups sugar
• ½ cups water
• 1 cup raw basmati rice, soaked
• 1 tbsp lemon juice
• ½ cup ghee
• 2-3 lavang or cloves
• ½ tsp green elaichi or cardamom powder
• 1 tbsp kesar or saffron, soaked in a tbsp warm milk
• 1 tbsp almond slivers
• 1 tbsp dried coconut sliver
• 1 tbsp pistachios and/or cashews
• 1 tbsp raisins

Method

• Dissolve the sugar in half a cup of water and add the lemon juice to it and keep aside.
• Reserve 1 tbsp ghee and heat the remaining ghee over medium heat in a saucepan or a kadhai.
  Add in the cloves, raw rice, sauté for 2 minutes over medium heat.
  Now add 2 cups hot water, mix well, and bring to a boil.
  Cover, lower the heat and simmer for 10-15 minutes.
  Add in the sugar syrup and stir well.
  Add the cardamom powder, saffron milk.
  Mix well, cover and cook till dry.
• In another saucepan or a small kadhai, add remaining 1 tbsp ghee and, over low heat, fry the nuts, raisins, coconut slivers till golden brown.
  Keep aside.
• Mix the nuts, raisins, coconut into the cooked, fragrant rice, cover, and cook for 2-3 minutes more.
• Take off heat and serve hot.

Recipe: Kind courtesy TTK Prestige.