𝒁𝒂𝒓𝒅𝒂..

It is nothing but meethe chawal. Also known as 'Zard birinj' because of its colour yellow which is the meaning of 'zard'. Zarda tastes best when used basmati rice instead of regular rice. 

Here are some tips for making Zarda which was mention in times of India article and this js the key for a perfect zarda..

-Always use best quality long grain basmati rice and also soak the rice for good 1- 2 hours to get the best results.

- Always use unadulterated saffron strands.

- To get perfect yellow colour, soak saffron in warm water for few hours at least.

- If you want to make it more rich, add khoya while adding sugar.

- You can also replace sugar with gur (jaggery) or unrefined sugar as an alternative in meethe chawal.

Throwing some light on history of Zarda..

•Lizzie Collingham in her book Curry talks about 'zard biranj', the original food that evolved to the modern day zarda.                          •The Ain-i-Akbari (the life chronicles of Akbar the Great, as written by Abul Fazl), categorically suggests three classes of cooked dishes, in order of hierarchy. 'Sufiyana' was considered the premium class of food; meatless and consumed by the Emperor on his days of abstinence. It included rice dishes such as zard biranj (modern day zarda) sheer biranj, khushka and khichree, wheat dishes, various kinds of lentils, some greens and varieties of sherbets and halwas.Needless to say, zarda falls in the premium category, hence its celebratory significance in the subcontinent..

I grew up eating meethe chawal. We used to receive it when there was jalsa or any religious occasion around. The zarda I grew up eating never had Basmati rice and taste was not their prime importance while cooking for religious purposes, hence I personally didn't enjoy eating it. 'Zarda' was faded in my memory until yesterday when we recieved a box of Zarda from a Dad's friend. It striked me to cook Zarda for a change. I definitely knew the recipe, but I wanted a perfect foolproof recipe which transforms meethe chawal into Zarda. You know what I mean. So I ended up making a Ananas ka zarda.. Here is the recipe

Ingredients:

•1cup basmatic rice

•1can of pineapple ( 4 slices would do)

•1/2cup chopped almonds

•1/2 cup raisins

•4 green cardamom

•1cinnamon stick

•50g khoya

•1 and half cup sugar

•1tbsp desi ghee

Method:

•Soak saffron in 2tbsp warm water for the colour

•Soak Basmatic rice for 2hrs and then add 2cup of water, saffron water and few strands of saffron ( Basmatic rice requires less water, if the rice gets cooked and there is water left strain the rice carefully, close the lid of the vessel, cook in low flame for 10mins)

•While the rice is about to get cooked, fry cinnamon amd cardamom first in 2tbsp ghee then add dry fruits and fry it. 

•Now transfer rice into a bowl, add the ghee fried nuts into it. 

•Next comes sugar, add 3/4th cup sugar on top of the rice and press it gently. Sugar seeps into the rice ( Rice when hot melts the sugar and gives a nice shine and texture).

•Close the lid for 10mins. Now bring the lower portion of rice on top and add 3/4th cup sugar again. Let it settle. When the sugar is melted add 1/2cup grated khoya and mix gently.

•Take a pan, heat 1tbsp of ghee, place 4canned pineapple just like how u place for a upsidedown pineapple cake. Sprinkle 2tbsp sugar for caramlising pineapple. Once the bottom of pineapple gets caramilised add the rice on top of it. Now add the juice of pineapple which is in the can or if you are using a regualar pinepple, you can squeeze few slices on rice for the juice. Close the lid and let the pinepple deliver it taste and aroma into the rice. Cook till you smell the aroma of pineapple on opening the lid. When done carefully invert the vessel on a plate and garnish it with roze petals..

Happy Cooking❤️