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.
Prep Time5 minutesmins
Cook Time15 minutesmins
Soaking Rice30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: how to make meethe chawal, meethe chawal, meethe chawal recipe, saffron rice, zarda pulao
Servings: 4servings
Ingredients
1cupRice
2cupWater
1cupSugar
4tbspGhee
SaffronSoaked 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.