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INSTANT POT ZARDA RECIPE (MEETHE CHAWAL)

Tanvi Srivastava
Zarda or zarda pulao is a traditional sweet rice dish served all over the indian subcontinent during weddings, festivals or special celebrations.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 1 cup basmati rice I use sella basmati rice
  • 3 tablespoon ghee
  • ¾ cup granulated sugar
  • 1 cup water
  • 2 pinch salt
  • 12-15 saffron strands soaked in 1 tablespoon warm milk

Whole Spices

  • 3 green cardamom cracked open
  • 2 cloves
  • ½ inch cinnamon sticks

Nuts & Dried Fruit

  • 2 tablespoon raw almonds halved
  • 2 tablespoon raw cashew nut
  • 2 tablespoon raw pistachios
  • 1 tablespoon chironji/charoli
  • 12-15 golden raisins
  • 8-10 coconut slices

Instructions
 

SOAK THE RICE

  • Wash the basmati rice under running water 3-4 times or until the water runs clear. 
  • Soak sella basmati rice in excess water for 30-35 minutes. For sela basmati rice you need a longer soaking time so that the rice turns out soft. If you are using long grain basmati rice, soak for 20-25 minutes.

COOK ZARDA IN INSTANT POT

  • Press saute on "LOW" setting on Instant Pot (3 qt). Add the ghee and let melt.
  • Add all the whole spices, coconut & nuts to warm ghee. Fry for 10-15 seconds or till you see that the raisins are starting to plump up.
  • Add the soaked and drained rice. Very gently, using a soft spatula or wooden spoon, stir the rice 1-2 times only to mix with the nuts and get coated in ghee. Don't over mix else the rice grains will start breaking.
  • Next, add the sugar, water, saffron soaked in milk, yellow food coloring and salt. Give a gentle stir. Close the lid of instant pot.
  • Press pressure cook (HIGH setting) button on IP and set timer to 7 minutes. Let pressure cook with vent in seal poistion.
  • Once the instant pot beeps, allow natural pressure relase.
  • Open the lid, the rice would be very hot. Let the steam escape for 1-2 minutes. Then gently fluff the rice from one side using a fork, a soft spatula or a small saucer.

COOKING IN PRESSURE COOKER

  • To cook this zarda recipe in pressure cooker, follow the same steps as mentioned above.Keep a low flame while frying nuts and spices.
    Increase the water quantity to 1 + ¼ cup water. Close the lid of the pressure cooker , and cook over high flame for 1 whistles. Then lower the flame and allow it to cook on very low heat for 7-8 minutes, making sure that the valve of the pressure cooker doesn't whistle. Let pressure release naturally for 10-12 minutes. Open the lid and then fluff the rice.

Notes

    • Use of good quality ingredients (rice, nuts & spices) in this recipe contributes to superlative taste and texture.
    • Instead of ghee, use coconut oil to make vegan zarda.
    • Soak the rice for at least 20-30 minutes for a softer rice after cooking.
    • Don't skimp on ghee or sugar. This is a sweet dish that tastes best when its rich and on a sweeter side.
    • Don't fluff very hot rice, it will break. I usually allow the pressure to naturally release for 10-15 minutes. This helps in firming the rice grains as well as in better absorption of flavors.
    • Different varieties of saffron have different sharpness and strength. Adjust the quantity depending on the brand you are using.
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