How to make Zarda Boondi Biryani -
Sweet biryani made with sweet boondi, basmati rice and plenty of nuts
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : saffron strands, Sweet boondi (मीठी बूंदी)
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Methi Rice Basil Fried Rice Mexican Rice Cuppa Fried Rice - AK Khazana
Zarda Boondi Biryani Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Zarda Boondi Biryani Recipe
saffron strands 1/2 grams
Sweet boondi 1 cup
Basmati rice , cooked 3 cups
Ghee 2 tablespoons
Chironjee / charoli 2 tablespoons
Cashewnuts , chopped 2-3 tablespoons
Raisins 2 tablespoons
Dried coconut , sliced 1/4
Milk 1 1/2 cup
Castor sugar 1/4 cup
Cinnamon powder 1/4 teaspoon
Walnuts 15-20
Khoya 1/2 cup
Fresh mint sprig 1 + to garnish
Lemon 1/2
Orange to garnish
Rabdi to garnish
Method
Step 1
Heat ghee in a deep stainless steel handi, add chironji, cashewnuts, raisins and dried coconut and sauté on medium heat for 1-2 minutes. Add milk, boondi, castor sugar, saffron and ½ tsp cinnamon powder, mix well and cook for 2-3 minutes, stirring occasionally.
Step 2
After the mixture comes to a boil, add walnuts and mix well. Cook for 1-2 minutes, add ¼ cup khoya, cooked basmati rice, mint leaves and remaining khoya. Squeeze lemon juice into the handi and add remaining cinnamon powder, mix, cover and cook for 4-5 minutes on low heat.
Step 3
Cut orange into round slices and halve them.
Step 4
Transfer the biryani onto a serving platter, garnish with rabdi, orange slices and a mint sprig and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
