Meethe Chawal | Zarda Pulav | Sweet Saffron Rice

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A traditional sweet delicacy from North India, "Meethe Chawal" or "Zarda Pulav" is usually made using long grain Basmati Rice which are flavored with whole lot of aromatic spices and dried fruits & nuts. The dish normally makes for an integral part of all auspicious occasions and is essentially served during festive meals, pooja ceremonies and wedding functions. The "zard" or the yellow color is the distinguishing feature of these awesome delectable sweet rice and which is primarily imparted using strands of saffron.




At my home, though this pulav is a favorite of all, it is still made quite rarely because of its high sugar and carbohydrate content. This time also, I prepared it after a gap of almost one year when we kept a small pooja at our home, inviting all friends and family. Needless to say, it came out really well and was loved by all the guests. If you too are organizing a festive treat or a pooja at your home, do try out these Meethe Chawal and I assure, you will not be disappointed.


Meethe Chawal



Ingredients

Long grain Basmati Rice - 1 and 1/2 cup
Sugar - 1 cup
Ghee - 2 tbsp
Saffron strands - a few (soaked in a tbsp of warm water)
Green cardamom pods - 3 to 4
Black pepper corns - 7 to 8
Sliced almonds - 1/4 cup
Chiroli (chironji) nuts - 1/2 tbsp
Cashew nuts (broken) - 1/2 tbsp
Chopped pistachio - 1/4 tbsp
Raisins - 1/2 tbsp
Water - enough to boil the rice
Lemon juice - 1 tsp
Dried grated coconut (optional) - 1/4 tbsp
Yellow food color, optional (you can also use turmeric powder) - 1/2 a pinch




Meethe Chawal



Meethe Chawal




Method




1. Clean and wash the rice thoroughly. Soak them in enough water for 30 minutes.
2. In a large saucepan, bring about 7 to 8 cups of water to a boil.
3. Drain the water from the rice and add them to the pot of boiling water. Make sure to add soaked saffron and food color to the rice while boiling.
4. Cook the rice till they are about 80% done. Drain them and save about 2/3 cup of rice water aside to cook the rice at a later stage. Spread the rice on a plate so that they cool down a bit.
5. In a wok, add ghee. Once it is hot, add black pepper corns, cardamom and chopped nuts. Fry the nuts till they turn golden brown. Now, add in sugar and 2/3 cup of rice water. Let the sugar dissolve after which add lemon juice.
6. Now add in the cooled rice in batches mixing it with sugar syrup and nuts very gently.
7. Once all the rice have been mixed, cover with a lid and let them cook fully on slow flame for about 10 to 12 minutes.
8. Serve warm or cold garnished with chopped nuts and grated coconut.



Meethe Chawal




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