Meethe Chawal Recipe
Meethe Chawal Recipe is a rice preparation made in Desi ghee, sugar, and flavored with Saffron (Kesar) and nuts like almonds and pistachios. In the Indian subcontinent, Meethe chawal is a traditional dessert called Zarda Recipe or Pulao.
The word Zarda – is derived from the Persian word “Zard,” which means yellow color. It is the yellow color of Sweet rice (Zarda) or Meetha Pulao. In India, on any festival, whether Basant Panchami, Holi, or Diwali, this sweet rice is prepared for the festival. This recipe is also famous in Pakistan and has many versions of Zarda that are part of Pakistani Cuisine.
Most Sindhi prepare Meethe chawal recipe bhog or prasad to serve God on full moon day, i.e., Purnima tithi. This Zarda Pulao or Saffron rice is the main dish even in marriages. In South India, people prepare a similar but more creamy version of this recipe known as Rice Kesari or Rice Kesari Bath.
Today, we share the Meethe chawal ki recipe, which is delicious; you can eat this at lunch with dal or as a dessert—also served as a dessert on special occasions. I am sure after watching this video, you will love this sweet rice recipe or Zarda Pulao.
Plus, you can also have a look at our other collections:
Indian Breakfast Recipes – Baked Beans Indian Style, Masala Umpa, Moong Paratha.
Indian Lunch Recipes – Chana Dal Recipe, Theeki Meethi Lauki Ki Sabji, Tomato Kadhi.
Indian Snacks Recipes – Khaman Dhokla, Dahi ke Rice Pakora, Aloo Mint Kachori, Instant Chakli recipe.
Indian Bread Recipes – Rajgira Paratha, Easy Sprouted Moong Paratha Recipe, Moong Dal Paratha.
Indian Fasting Recipes – Farali Pattice, Rajgira Halwa, Farali Dhokla.
Indian Desserts Recipes – Dates Ladoo, Caramel Chocolate Fudge, Gulkand Chocolate Mithai, Mango Kulfi.
Table of Contents
Recipe Video
Recipe Card
Meethe Chawal Recipe (Updated)
Ingredients
- 1 cup Rice
- 2 cup Water
- 1 cup Sugar
- 4 tbsp Ghee
- Saffron Soaked in water or milk
- Almonds and Pistachios Garnish
Instructions
- Rinse the rice well 2-3 times before cooking.
- Add enough water, and soak the rice for 30 minutes.
- Add 2 cups of water and the soaked rice in a non-stick pan. Stir it well.
- Allow the water to boil. After the first boil, cover the rice with a lid and let the rice cook.
- After 7 to 8 minutes, remove the lid and stir it once.
- Take a grain of rice and press it with your finger. If the rice smushes, it is cooked well and will not be sticky.
- Add sugar, saffron (soaked in water), and clarified butter (ghee) to the rice.
- Mix all the ingredients till well combined.
- Cover the pot with a lid. Cook on a low flame till the sugar syrup is absorbed, and no moisture is left.
- After 5 minutes, stir the rice well and remove the pot from the gas.
- Place a tawa or a thick pan on the gas top.
- Keep the rice pot on the tawa or a thick pan. Let it simmer for 5 minutes. Tip* All the moisture in the rice will absorb, and the rice will not burn from the bottom of the pan.
- Garnish with sliced almonds, and pistachios.
- The sweet rice is ready.
- Serve hot with dal and boondi raita.
Notes
- Don’t add salt to the rice while cooking.
- I suggest using Basmati or long-grain fragrant rice for this recipe.
- Ensure the rice is cooked well and not sticky before adding sugar.
- Add a good amount of ghee to this recipe, rice will not be sticky, and each grain will stand separate from the others.
- Add 1 to 2 cardamom pods and the sugar if you like the flavor.
How to Make Meethe Chawal Recipe at Home Step by Step with Photos
- Rinse the rice well 2-3 times before cooking.
- Add enough water, and soak the rice for 30 minutes.
- Add 2 cups of water and the soaked rice in a non-stick pan. Stir it well.
- Allow the water to boil. After the first boil, cover the rice with a tight lid and let the rice cook.
- After 7 to 8 minutes, remove the lid and stir it once
- Take a grain of rice and press it with your finger. If the rice smushes, it is cooked well and will not be sticky.
- Add sugar, saffron (soaked in water), and clarified butter (ghee) to the rice.
- Mix all the ingredients till well combined.
- Cover the pot with a lid. Cook on a low flame till the sugar syrup is absorbed, and no moisture is left.
- After 5 minutes, stir the rice well and remove the pot from the gas.
- Place a tawa or thick pan on the gas top.
- Now keep the rice pot on the tawa. Let it simmer for 5 minutes. Tip* All the moisture in the rice will absorb, and the rice will not burn from the bottom of the pan.
- Garnish with sliced almonds and pistachios.
- The sweet rice is ready.
- Serve hot with dal and boondi raita.
Notes
- Don’t add salt to the rice while cooking.
- I suggest using Basmati or long-grain fragrant rice for this recipe.
- Ensure the rice is cooked well and not sticky before adding sugar.
- Add a good amount of ghee to this recipe, rice will not be sticky, and each grain will stand separate from the others.
- Add 1 to 2 cardamom pods and the sugar if you like the flavor.
FAQs
How to make saffron or sweet rice?
1. Wash and soak the rice for 30 minutes.
3. Add water and boil the rice. The ratio of rice to water is 1:2.
4. Take a grain of rice and press it with your finger. If the rice smushes, it is cooked well and will not be sticky.
5. Add sugar, saffron (soaked in water), and clarified butter (ghee) to the rice and mix well.
6. Cover and Cook on a low flame till the sugar syrup is absorbed, and no moisture is left.
7. Garnish with sliced almonds, and pistachios and serve hot with dal, any gravy, and boondi raita.
What is Zarda?
In India, Zarda Pulao is sweet rice, saffron rice, or meethe chawal, prepared with long-grain fragrant, sugar, saffron, a good amount of clarified ghee, and nuts. The Zarda pulao, or recipe, is part of Pakistani Cuisine and is a famous dish mainly served during marriage.
How can I make a non-sticky saffron rice or zarda recipe?
Suggest using Basmati or long-grain fragrant rice to make saffron or zarda pulao. Secondly, soak the rice for at least 30 minutes. Add water and cook the rice. The ratio of the rice to water is 1:2. Thirdly, ensure the rice is cooked well and not sticky before adding sugar. Add a good amount of ghee along with the rice, the rice will not be sticky, and each grain will stand separate from the others. Lastly, place the rice pan over a thick bottom pan, and simmer on a low flame until all the sugar syrup is absorbed and no moisture is left. Garnish with nuts and serve hot.
Conclusion
In this meethe chawal recipe, we have shared how to make meethe chawal, saffron, or sweet rice at home quickly and effortlessly. This Zarda rice is a delicious, flavorful, and tempting recipe for any time. Try it at home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.