Called as Meethe chawal or zarda pulao is a sweet dish made from boiled rice , sugar and is loaded with dry fruits and ghee. Saffron lends a rich flavor and golden yellow color to this dessert. Meethe chawal is usually prepared on festivals and special occasions and is a must in the dham of kangra valley. Traditionally first the rice is cooked till al dante and then sugar and nuts are added into it and simmered till done.
Method to cook
Preparation time: 15minutes
Cooking time: 30 minutes
Serves: 6
Ingredients:
- 1 cup any long grain fragrant rice / Basmati rice
- 1/4 cup sugar
- 2-3 tablespoon ghee
- 10-15 Almonds
- 10-15 Cashew Nuts
- 1/4 cup golden raisins
- 4-5 green Cardamom pods
- 1 tablespoon fennel seeds
- 1 inch Cinnamon stick
- Few strands of saffron
- Pinch of Turmeric powder
- 1/4 cup milk
Method:
- Rinse the rice and soak for 10 minutes . Add saffron strands to Luke warm milk. Keep aside until use.
- Cook rice in 3 cups of water in an open vessel until it is al dente. ( the rice should be 80 % cooked , but should retain its shape and should give a bite on chewing)
- Drain the rice in a colander and allow it cool down .
- Heat ghee in a wok. Add fennel seeds to it. Stir fry the seeds on low flame until fragrant.
- Now add the cinnamon stick and cardamom pods. Fry for few seconds
- Next add in raisins and nuts . Fry the dry fruits on low flame for about a minute or two taking care nit to burn them.
- Now add sugar and allow it to caramelize a bit . The sugar should not change its color to brown. Add 1/4 cup water and allow the sugar syrup to boil.
- To this boiling syrup add the cooked rice followed by pinch of turmeric and saffron milk.
- Mix everything very well, taking care not to break the rice grain.
- Cover cook the rice on low flame for 8-10 minutes or until all the moisture dries up.
- Serve the flavorful meetha bhaat warm or cold.
