How to make tasty Zarda Pulao

 

"Zarda Pulau" This is especially done at Muslim weddings and on any special occasion. This is done by some in neighboring countries like Pakistan and Bangladesh as well as all over North India and Telugu states. But there is a difference from region to region.

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I am doing Best Zarda Pulau with all of these. It makes you want to eat as little as you can, and is very tasty. Even if it lasts at least 2 days. Anytime parties at home then try this recipe and see how much everyone appreciates it.

Ingredients:

 Basmati rice - 1 cup (soaked for an hour)

 Cinnamon- 1 inch

 Cloves- 4

 Leaflets- 4

 Biryani leaf- 1

 Red color- 2 tsps

 Watering - 1.5 liters

For Dham:

 Ghee- 1 cup

 Cashews- 1 cup

 Almonds halved -8

 Raisins - 1/4 cup

 Thin dry coconut wedges- 8

 Sugar- 3/4 cup

 Cherries- 8

 Gulab Jamun-2

 Rasagollas- 2

Policy:

First boil the water and add the biryani leaf, cardamom, cloves, cinnamon and let the water simmer.

When the water boils add the red color and mix well, add the soaked basmati rice and cook 80%, over high flame. It takes about 10 minutes to boil.

When the rice is tender, strain the water and bring the rice to a plate and let it cool completely.

Now melt the ghee in a foot thick bowl and add all the dry fruits, fry and set aside.

Now turn off the stove and add one layer of completely cooled rice and 1 cup of sugar per layer on top, add dry fruits on top and another layer of rice, one layer of sugar and one layer of dry fruits on top.

Sprinkle a rose jamun, rasagolla on top now, as well as cherries.

Now place the tissue on top of the napkins, sprinkle a little water on it and cover with a lid and cook on medium flame for 6 minutes, then simmer on low flame for 7 minutes. Then turn off the stove for 15 minutes and leave.

After 15 minutes add from the bottom and add another rose jamun crush, rasagolla crush before serving.

Tips:

If the basmati rice is older than a year it will cook gently, the rice should only be put on high-flame when the water is flowing, or the rice will be softened.

If you do not like the color pulavu will not be colorful, you can leave if you do not like.

The stage is 80 percent, which means you have to say a little more if you can hold your breath.

If you do not use a bowl that is a foot thick when you make dham, you will get pulau.

You can even make small rose jamuns that are even better.

Add some more jamuns and rasagollas before serving to taste.