Awadhi Style Zarda Pulao Recipe

Awadhi Style Zarda Pulao Recipe is a wholesome pulao filled with dry fruits and sweetened basmati rice. The rice is also tossed with rose water to provide a rich flavor to the dish. Therefore, this recipe will stand out when prepared during the festive season since it is rich in flavour. Course : Lunch Ingridients : For the Flavoured Rice 4 Cardamom (Elaichi) Pods/Seeds 4 Cloves (Laung) 1/2 inch Cinnamon Stick (Dalchini) 1 Bay leaf (tej patta) 1 1/2 cups Basmati rice , soaked for an hour For Tossing the rice 4 tablespoon Sugar 8 Whole Almonds (Badam) , broken 8 Cashew nuts , broken 12 Sultana Raisins 3 tablespoon Dry coconut (kopra) , sliced or chopped 1/2 cup Paneer (Homemade Cottage Cheese) , grated 1 teaspoon Orange Zest (Rind) 1 teaspoon Lemon juice 2 Saffron strands , soaked in 2 tablespoon milk Salt , to taste Oil , for cooking Instructions To begin making the Awadhi Style Zarda Pulao Recipe, we will firstly cook the basmati rice in a pressure cooker. Heat some oil and then add the whole spices and let the aroma release.Later add rice with 3 cups water. Cook the rice for 3 whistles and release the pressure naturally. Keep it aside.Heat a heavy bottomed pan with ghee, add all the nuts including almonds, raisins, cashew nuts with grated coconut. Toss till it turns onto golden brown. Add the sugar, and keep sautéing till the sugar meltsOnce done, add the grated paneer, and transfer the cooked rice onto the pan. Sprinkle the orange zest and lemon juice and toss again.Add a pinch of salt and the saffron soaked in milk and give it a final toss. Serve it hot. Serve the Awadhi Style Zarda Pulao Recipe for a wholesome Festive Lunch meal along with Dal Makhani, Paneer Butter Masala and Butter Naan.