How to make Zarda Pulao - SK Khazana -

The lovely whiff of saffron will welcome you as soon as this pulao is served

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Saffron

Cuisine : Indian

Course : Rice

For more recipes related to Zarda Pulao - SK Khazana checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Brinjal Pulao Mushroom and Soya Dum Biryani Egg Fried Quinoa Kesari Seafood Biryani

Zarda Pulao - SK Khazana

Zarda Pulao - SK Khazana Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Zarda Pulao - SK Khazana Recipe

  • Basmati rice soaked in water for 15 minutes and drained 1 1/2 cups

  • Saffron soaked in 2 tbsps warm water a few strands

  • Saffron strands a large pi

  • Ghee 2 tablespoons

  • Dried coconut (khopra) thinly sliced 8-10

  • Bay leaf 1

  • Cashewnuts 10-12

  • Raisins 15-20

  • Castor sugar 1 tablespoon

  • Salt to taste

  • Milk 1 cup


Step 1

Heat 1 tbsp ghee in a non-stick pan, add dried coconut slices and sauté till light brown. Drain on absorbent paper.

Step 2

Heat remaining ghee in a deep non-stick pan, add bay leaves, cashewnuts and raisins and sauté till golden brown.

Step 3

Add rice, mix well and sauté for a 1-2 minutes. Add sugar and salt and mix well.

Step 4

Add milk and mix well. Add a few strands of saffron and mix well. Add saffron strands soaked in warm water. Mix everything well.

Step 5

Add 2 cups water and mix well. Cover and cook, on medium heat, till the rice is fully cooked.

Step 6

Transfer in a serving bowl, garnish with fried coconut slices and serve hot.

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MasterChef Sanjeev Kapoor

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 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.