Entree: India – Awadhi / Lucknow – ज़र्दा पुलाव ➤ Zardā Pulāv (Sweet saffron-flavored festive rice cooked with ghee, sugar, nuts, and dried fruit)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 2 cups (370 g) basmati rice
- 4 cups (960 ml) water for cooking rice
- 4 tbsp (60 ml) ghee, divided
- 1 cup (200 g) granulated sugar
- 1/4 tsp (0.5 g) saffron threads
- 2 tbsp (30 ml) warm milk (to bloom saffron)
- 6 green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 1.5 inches / 4 g)
- 4 cloves
- 1/2 cup (75 g) golden raisins
- 1/2 cup (60 g) blanched almonds, slivered
- 1/3 cup (45 g) pistachios, chopped
- 1/2 cup (60 g) grated khoya or thickened reduced milk (optional but traditional in Awadhi versions)
- 1 tsp (5 ml) rose water or kewra water
- 1/4 tsp (1 g) yellow food color or a few additional saffron threads for deeper color (optional)
- A pinch of salt

Instructions

1. Rinse basmati rice under cold running water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. Bloom the saffron by crushing the threads lightly and steeping them in 2 tbsp (30 ml) warm milk for 10 minutes.
3. Bring 4 cups (960 ml) water to a boil in a heavy saucepan with a pinch of salt, cardamom pods, cinnamon stick, and cloves. Add the drained rice and cook uncovered on medium-high until the rice is about 70–80% cooked, about 6–8 minutes depending on rice age. Drain the rice in a sieve and remove whole spices if desired.
4. In the same saucepan, heat 2 tbsp (30 ml) ghee over low heat. Add slivered almonds and pistachios and lightly toast until fragrant, about 2 minutes. Add raisins and cook until they plump, about 1 minute.
5. Add the partially cooked rice back to the pan and gently fold to combine with the nuts and raisins. Sprinkle the sugar evenly over the rice and drizzle the remaining 2 tbsp (30 ml) ghee and the saffron-milk mixture over the top. Add khoya, rose water or kewra water, and food color if using.
6. Cover the pan tightly with a lid. Cook on the lowest heat possible for 12–15 minutes to finish cooking the rice through and allow flavors to meld (you may place a heat diffuser under the pan for gentler heat).
7. After resting 5 minutes, remove the lid, gently fluff the rice with a fork to mix the saffron color and nuts, and transfer to a warm serving dish. Garnish with a few reserved whole pistachios or slivered almonds and a light dusting of crumbled khoya if using. Serve warm as a festive centerpiece.