Zarda (Meethe Chawal – Sweet Rice)
Zarda Rice recipe with basmati rice, sugar, saffron, warm spices, almonds, cashews, and golden raisins. A festive Indian sweet rice!
Servings: 2 cups
Calories: 180kcal
Cost: $7
Equipment
Ingredients
- 1 cup basmati rice
- ¾ cup sugar adjust to taste
- 1½ cups water for stovetop; adjust based on rice
- 2 tablespoons coconut oil or ghee, optional
Spices and Garnishes
- 1 small cinnamon stick
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- 1 pinch Saffron strands bloom it in 2 Tablespoons of warm water or milk
- 2 tablespoons sliced almonds
- 2 tablespoons cashews
- 2 tablespoons golden raisins
Instructions
Instant Pot Zarda Rice (One-Pot Method)
- Rinse the basmati rice 2–3 times until the water runs clear. Drain it properly. In the warm water mix saffron and let it sit bloom for 10 minutes.
- Turn the Instant Pot to Sauté mode. Add coconut oil or ghee, cinnamon stick, almonds, cashews, and golden raisins. Sauté for 1–2 minutes until fragrant.
- Add drained rice, sugar, saffron milk, nutmeg, ground cardamom and water. Gently stir to combine.
- Close the lid and set the valve to Sealing. Pressure cook on Rice Setting or High Pressure for 6 minutes.
- Allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
- Open the lid and gently fluff the sweet rice with a fork. Let it rest for a few minutes before serving. Garnish with additional toasted nuts and serve warm.
Stovetop Zarda Rice (One-Pot Method)
- Rinse the basmati rice 2–3 times until the water runs clear. Drain it properly. In the warm water mix saffron and let it sit bloom for 10 minutes.
- Heat coconut oil or ghee in a heavy-bottomed pot over medium heat. Add cinnamon stick, almonds, and cashews. Sauté until lightly golden. Add golden raisins and stir briefly.
- Add drained rice, saffron milk, ground cardamom and nutmeg, sugar, and water. Gently stir to combine.
- Bring everything to a gentle boil. Reduce the heat to low and cover with a tight-fitting lid.
- Cook for 12–15 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring while cooking.
- Turn off the heat and let the rice rest, covered, for 5–10 minutes. Gently fluff with a fork before serving. Garnish with additional toasted nuts and serve warm.
Notes
- Use aged basmati rice for long, fluffy grains. Avoid stirring the rice after pressure cooking to prevent breaking the grains.
- Adjust sugar according to your preference.
- For stove top cooking, use a heavy-bottomed pot for even cooking. Keep the heat low after the first boil to prevent the sugar from sticking or burning at the bottom.
- Do not overcook the rice. It should be tender but not mushy.
- Be gentle when mixing to keep the rice grains intact.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a small splash of water in the microwave or on the stovetop.Nutrition
Serving: 1cup | Calories: 180kcal | Carbohydrates: 16g