Zarda pulao


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Zarda pulao

Heat half of the clarified butter in a heavy-based pan. Once hot, add the cashews, pistachios and raisins and roast until the cashews are a golden-brown colour. Drain and set aside
  • 1 1/2 tbsp of clarified butter
  • 2 tbsp of raisins
  • 2 tbsp of cashew nuts, split in half
  • 2 tbsp of pistachio nuts, shelled
Add the remaining ghee to the pan and add the cardamom and cloves. Allow to sizzle for a few seconds, then add the water and saffron and bring to a simmer
Add the rice, place a lid on the pan and cook the rice gently until almost cooked. Remove the lid, mix the rice gently, then add the sugar, condensed milk and reserved raisins and toasted nuts. Remove from the heat and allow to sit with the lid on for a few minutes
  • 230g of basmati rice
  • 100g of caster sugar
  • 1 tbsp of condensed milk
Stir the rice gently before dividing between serving bowls
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