Saffron Sweet Rice -- Zarda Pullao
"A sweet Indian cinnamon and sugary rice we especially enjoy in Ramadan at the time of breaking the fast. The saffron gives it a warm, pleasant taste and aroma, and it makes a beautiful presentation with its bright yellow color in individual serving dishes."
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- crumpled up saffron thread, about 1/4 teaspoon
- 1 tablespoon warm milk
- 1 cup long grain rice
- 1⁄4 cup pistachios
- 1⁄4 cup butter
- 3 cardamom pods
- 1 stick cinnamon
- 1 1⁄2 cups water
- 1 dash yellow food coloring
- 1⁄2 teaspoon salt
- 6 tablespoons sugar
- 1⁄8 cup golden raisin
directions
- Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.
- Wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. Drain completely.
- Melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important).
- When the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. Remove the pistachios with a slotted spoon and set aside.
- Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute.
- Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.
- Add water, food coloring, and salt. Stir and cook until all of the water is absorbed.
- Now put in the saffron milk, sugar, and raisins. Mix together, cover, and place it into an oven set at 325°F for 25 minutes.
- When finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A lite sweet tasting fragrant rice. I was expecting this to be sweeter, like a dessert. It was a bit dry but maybe thats how it is supposed to be? I thought that would be the case with the ratio of water to rice but I decided to follow along and not add additional water. I made this for part of Fitoor as recommended which DD (toddler) and I ate. I used rice milk as we are dairy free and canola oil for the butter. The rice I used was white Basmati. The pistachios mustnt be left out they add a finishing touch to taste and looks. I did leave out the food colouring as a preference. I used sea salt in a lesser amount and brown sugar for the sugar which may possibly have accounted for it being less sweet. Made for Ramadan Tag.
RECIPE SUBMITTED BY
<p>Hello, <br /> <br />I am a mother of 4 beautiful children living in beautiful Orlando FL. I love my family and I love nature, and try to be outdoors as much as possible enjoying it. <br /> <br />Thanks for looking at my page and God bless! <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /> <br /><a href=http://s714.photobucket.com/albums/ww141/Um_Safia/?action=view?t=rrtplayersbanner09-1.jpg target=_blank><img src=http://i714.photobucket.com/albums/ww141/Um_Safia/rrtplayersbanner09-1.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt= /></p>
