Punjabi Meethe Chawal Recipes

MEETHE CHAWAL RECIPE - ZARDA PULAO

Steps:

• To begin making the Meethe Chawal Recipe (Zarda Pulao), first clean, wash and soak rice in enough water for 15 - 20 minutes.
• Next dry roast the saffron strands in a small pan for few seconds. Turn off the heat. Add milk and stir to combine. Keep aside.
• Now bring 4 cups of water to boil in a large saucepan. Add half a stick of cinnamon and 2 cloves in the boiling water.
• Drain the soaked rice in a colander and add in the boiling water.
• Cook the rice till almost done but not fully cooked through. Once again drain the cooked rice in a metal colander and keep aside.
• Heat ghee in a heavy bottomed pan. Add remaining cinnamon, cloves and cardamom. Stir for few seconds to release the aroma of spices.
• Next add the rice along with sugar, saffron, dry fruits, raisins and turmeric. Drizzle a tablespoon or so of water. Stir to evenly combine.
• Cover the pan with a tight fitting lid and turn the heat to low.
• Let the rice simmer for 5 - 10 minutes on low heat. Turn off the heat. Do not open the lid immediately. Let the rice absorb the flavors for sometime.
• Open the lid, fluff the rice with a fork .
• Serve Meethe Chawal (Zarda Pulao) warm, garnished with sliced pistachio and almonds for a festive dessert or a dessert for a party when you plan a Mughlai Meal.

ZARDA RECIPE | MEETHE CHAWAL RECIPE | SWEET RICE

Steps:

• firstly, in a large kadai heat 2 tbsp ghee and roast 8 cashew, 5 almond, 2 tsp raisins and 2 tsp dry coconut.
• roast to golden brown on low flame and keep aside.
• in the remaining ghee add 2 pods cardamom and 4 cloves.
• also add 1 cup water, ¼ tsp saffron and ¼ tsp orange food colour.
• mix well making sure the colour is mixed well.
• further, add 1 cup soaked basmati rice (30 minutes) and mix well.
• cover and cook on medium flame for 10 minutes.
• mix gently, making sure rice is half cooked.
• further add ½ cup sugar, 2 tbsp ghee and roasted dry fruits.
• mix gently making sure sugar melts.
• cover and simmer for 5 minutes.
• stir in between to prevent from burning.
• cook until the rice is cooked completely. and do not overcook as rice turns mushy.
• finally, serve meethe chawal / zarda pulao hot garnished with few chopped nuts.

PUNJABI MEETHE CHAWAL (SWEET RICE FROM PUNJAB, INDIA)

Steps:

• Place saffron in a little warm milk and keep aside.
• Then, fry the rice in ghee.
• Cover the rice with milk and water completely.
• Add all remaining ingredients.
• Cover.
• Cook on a low flame for 15-20 minutes.
• When all the water is absorbed, remove from heat and garnish with cashews and raisins.
• Serve hot for a delicious unique Indian dessert you'll always remember!

PUNJABI MEETHE CHAWAL

Steps:

• 1. Place rice in medium bowl. Fill with cold water and swish around with hand. Tip out cloudy water, leaving rice in bowl. Repeat twice. Fill bowl with cold water and soak 20 minutes. Drain rice in fine sieve and set aside.
• 2. Microwave milk in microwave-safe ramekin for 15 to 20 seconds or until hot. Crumble in saffron and let stand.
• 3. Heat 2 tbsp (25 ml) ghee in saucepan over medium-high heat; add cinnamon, cardamom and cloves and cook 30 to 45 seconds or until spices crackle and are fragrant. Stir in rice until well coated in ghee. Stir in turmeric and 3 cups (750 ml) water; bring to a boil. Stir in saffron milk and sugar, cover and reduce heat to low. Cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Let stand off heat, covered, 5 minutes.
• 4. Meanwhile, heat 1 tbsp (15 ml) ghee in frying pan over medium heat; cook cashews, almonds and pistachios 3 to 5 minutes, string frequently, or until golden. Stir in raisins; cook 1 to 2 minutes or until plump. Carefully stir mixture into rice.