Awadhi Style Zarda Pulao Recipe

Archana's Kitchen

September 23, 2024

1403 Ratings

Time:Prep: 5 M|Cook: 30 M|Total: 35 M

Makes:4 Servings

Meal:Lunch

Cuisine:Awadhi

Awadhi Style Zarda Pulao Recipe is a wholesome pulao filled with dry fruits and sweetened basmati rice. The rice is also tossed with rose water to provide a rich flavor to the dish. Therefore, this recipe will stand out when prepared during the festive season since it is rich in flavour.

There are similar dishes when we move along the other states of North India, The dish slightly resembles the famous dish from Bengal which is the “Misti Pulao”, and the only variation is the addition of paneer and grated coconut.

Serve the Awadhi Style Zarda Pulao Recipe for a wholesome Festive Lunch meal along with Dal Makhani, Paneer Butter Masala and Butter Naan.

If you are looking for more Rice preparation here are some :

Serve the Awadhi Style Zarda Pulao Recipe for a wholesome Festive Lunch meal along with Dal Makhani, Paneer Butter Masala and Butter Naan.

If you are looking for more Rice preparation here are some :

Ingredients

For the Flavoured Rice

4 Cardamom (Elaichi) Pods/Seeds

4 Cloves (Laung)

1/2 Cinnamon Stick (Dalchini)

1 Bay leaf (tej patta)

1 1/2 Basmati rice, soaked for an hour

For Tossing the rice

4 Sugar

8 Whole Almonds (Badam), broken

8 Cashew nuts, broken

12 Sultana Raisins

3 Dry coconut (kopra), sliced or chopped

1/2 Paneer (Homemade Cottage Cheese), grated

1 Orange Zest (Rind)

1 Lemon juice

2 Saffron strands, soaked in 2 tablespoon milk

Salt, to taste

Oil, for cooking

Instructions for Awadhi Style Zarda Pulao Recipe

To begin making the Awadhi Style Zarda Pulao Recipe, we will firstly cook the basmati rice in a pressure cooker. Heat some oil and then add the whole spices and let the aroma release.

Later add rice with 3 cups water. Cook the rice for 3 whistles and release the pressure naturally. Keep it aside.

Heat a heavy bottomed pan with ghee, add all the nuts including almonds, raisins, cashew nuts with grated coconut. Toss till it turns onto golden brown. Add the sugar, and keep sautéing till the sugar melts

Once done, add the grated paneer, and transfer the cooked rice onto the pan. Sprinkle the orange zest and lemon juice and toss again.

Add a pinch of salt and the saffron soaked in milk and give it a final toss. Serve it hot.

Serve the Awadhi Style Zarda Pulao Recipe for a wholesome Festive Lunch meal along with Dal Makhani, Paneer Butter Masala and Butter Naan.