Tri Color Zarda Pulao

Tri Color Zarda Pulao

Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: Serves 4

Ingredients

  • 500 gm long grain Basmati Rice or any other rice
  • Few drops of Sprig All Natural Color Extract: Spinach Green, Paprika Orange, Marigold Yellow
  • 3/4 cup sugar adjustable
  • 4 green cardamoms
  • 4 cloves
  • 1/2 inch cinnamon stick
  • 2 small Bay Leaf
  • 8 – 10 cashews
  • 8 – 10 raisins
  • 10 almonds
  • 1 tbsp chironjee
  • 5 pistachios
  • 2-3 tbsp grated coconut
  • 1 pinch saffron
  • 4-5 tbsp ghee / clarified butter

Directions

  • Wash rice in running water till water appears clear; soak the rice for 40-45 mins before cooking
  • Heat water in a large vessel, the water measurement should be double the rice
  • Once the water starts heating, add soaked rice along with green cardamom, cloves, cinnamon and bay leaf
  • When the rice starts cooking, add 1 tsp of ghee and saffron and cook the rice till 90% done
  • Turn off the gas and pass the rice through a colander to drain water.
  • Collect the rice and spread on a wide tray so that the grains don’t stick to each other
  • Meanwhile, fry the dry fruits in ghee, keep aside
  • Heat 1 cup water in a wok and once it starts boiling, add sugar and boil till sugar melts and starts to thicken slightly
  • Simmer the gas and add the cooked rice in the syrup and mix gently; let the rice cook in medium to high flame till everything starts drying up
  • Add ghee and mix well, this will avoid the stickiness
  • Once the rice is done, turn off the gas and divide it into three equal parts and in each part add 2-3 drops of Sprig All Natural Color Extracts of Spinach green, Marigold Yellow and Paprika Red
  • Mix the colored rice individually in separate bowls till the color spreads evenly
  • Add the fried nuts and raisins in the rice and give it a quick toss
  • Garnish with some grated coconut and slivered almonds and serve warm

Recipe and photo courtesy of spoonforkandfood.com