Zarda Pulao is a sweet and flavorful rice dish that has been enjoyed for centuries, especially in Pakistan, India, and Bangladesh. It is made with basmati rice, sugar, ghee, saffron, and dry fruits like almonds, cashews, and pistachios, giving it a rich taste and beautiful golden color. This dish has a deep connection with Mughal cuisine and was often served in royal feasts and celebrations. Even today, Zarda is a must-have at weddings, Eid, and other festive occasions.
The name “Zarda” comes from the Urdu and Persian word “Zard,” which means yellow, representing its vibrant color. Some variations, like Mutanjan, include khoya, colorful sweets, and even meat, making it even richer. To get the best taste, people use long-grain basmati rice, which stays fluffy and separate after cooking. Whether enjoyed on its own or with a special meal, Zarda Pulao is a delightful treat loved by many!
Ingredients
| Ingredients | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Basmati Rice | 250g | 500g | 1kg |
| Water (for soaking) | As needed | As needed | As needed |
| Cloves | 3 | 6 | 12 |
| Saffron | 1-2 pinches | ⅛ tsp | ¼ tsp |
| Water (for cooking) | ½ cup | 1 cup | 2 cups |
| Ghee (Clarified Butter) | 1.5 tbsp | 3 tbsp | 6 tbsp |
| Green Cardamom Powder | ⅜ tsp | ¾ tsp | 1.5 tsp |
| Sugar | ¼ cup | ½ cup | 1 cup |
| Almonds (chopped) | 4 | 8 | 16 |
| Cashews (chopped) | 4 | 8 | 16 |
| Pistachios (chopped) | 4 | 8 | 16 |
| Raisins | 5-6 | 10-12 | 20-24 |
How to make:
Cooking the Rice
- Wash ½ cup basmati rice well until the water runs clear.
- Soak it in water for 30 minutes, then drain and keep it aside.
- In a 2-liter pressure cooker, add 1 cup water and a few saffron strands (about ⅛ teaspoon).
- Stir to mix the saffron in the water.
- Add the soaked rice along with 5-6 cloves (or more if you like a stronger flavor).
- Close the lid and pressure cook for 2 whistles (about 6-7 minutes on medium heat).
- Let the pressure release naturally, then gently fluff the rice.
Making Zarda
- Heat 3 tablespoons ghee in a heavy pan or kadai.
- Spread the ghee all over the pan so the rice doesn’t stick.
- Add the cooked rice to the pan.
- Mix in ½ cup sugar and ¾ teaspoon cardamom powder (you can add 1 teaspoon for a stronger flavor).
- Stir gently so the sugar coats the rice evenly.
- Cook on low heat, stirring occasionally, until the sugar melts and the mixture becomes slightly liquid.
- Keep cooking until the liquid dries up completely.
- If the rice feels a little hard after cooking, cover the pan with a damp cloth, place a lid on top, and cook for 20-30 seconds.
- Once done, add sliced almonds (8), cashews (8), and pistachios (8).
- If you like raisins, add them now.
- Turn off the heat and mix well.
- Serve warm and garnish with extra nuts and raisins.
This sweet and fragrant Zarda is perfect for special occasions or when you’re craving something delicious! 😊
History of Zarda Pulao
Origins in the Mughal Era
Zarda Pulao has a long and fascinating history, dating back to the Mughal Empire. The name “Zarda” comes from the Persian and Urdu word “Zard,” meaning yellow, which describes the dish’s signature golden color. The Mughals, known for their extravagant feasts and love for aromatic food, introduced this sweet rice dish to the royal courts. It was considered a symbol of wealth, celebration, and hospitality, often served at grand banquets, weddings, and religious gatherings.
A Royal Delicacy
In the Mughal kitchens, Zarda was not just an ordinary dish—it was a royal dessert made with the finest ingredients. The chefs used premium basmati rice, which was cooked with pure ghee, saffron, sugar, and an assortment of dry fruits like almonds, pistachios, cashews, and raisins. Saffron, one of the most expensive spices in the world, was added not just for its rich aroma and color but also as a sign of luxury and grandeur.
The dish was often enriched with khoya (dried milk solids), coconut shavings, and silver leaf (chandi ka warq) to enhance its texture and appearance. These additions made Zarda a symbol of status and opulence in the Mughal courts. Only the elite and nobility had access to such lavish meals, making Zarda a dish associated with royalty and prestige.
Spread Across South Asia
As time passed, Zarda Pulao became popular beyond the Mughal courts and spread across India, Pakistan, and Bangladesh. It became a traditional dish for festive occasions, including Eid, weddings, and family gatherings. Each region developed its own variations—some added rose water or kewra for a floral touch, while others used more dry fruits and nuts for extra richness.
In Pakistan, Zarda remains a must-have dessert at weddings, often served alongside biryani and korma as part of a grand feast. In India, it is a common dish during religious ceremonies and festive events like Diwali and Ramadan. In Bangladesh, a slightly different version of Zarda, sometimes mixed with coconut and jaggery, is enjoyed as a sweet treat.
Cultural Significance
Zarda is not just a dish—it holds deep cultural and emotional value. It is often prepared to mark joyous occasions, bringing families and communities together. The bright yellow color symbolizes happiness, prosperity, and festivity, making it an essential part of celebratory meals. The combination of sweet flavors, fragrant spices, and crunchy nuts makes every bite a rich and delightful experience.
Even today, Zarda Pulao continues to be one of the most cherished sweet dishes in South Asian cuisine. Whether prepared for special occasions or simply as a comforting dessert, its unique taste, rich aroma, and vibrant appearance ensure that it remains a timeless favorite, just as it was centuries ago.
FAQ’s
What is Zarda made of?
Zarda is made with basmati rice, sugar, ghee (clarified butter), saffron, green cardamom, and dry fruits like almonds, pistachios, and cashews. Some recipes also include khoya, coconut, and raisins for extra richness.
What is Zarda Pulao?
Zarda Pulao is a sweet rice dish that is cooked with sugar, ghee, saffron, and dry fruits. It is usually served on special occasions like weddings, Eid, and celebrations.
What does Zarda mean in Urdu?
The word “Zarda” comes from the Urdu and Persian word “Zard,” which means yellow in English.. This name is given because of the dish’s bright yellow color, which comes from saffron or food coloring.
What is the difference between Zarda and Mutanjan?
Zarda is a simple sweet rice dish made with sugar, ghee, and dry fruits, while Mutanjan is a richer version of Zarda that includes meat, khoya, colorful sweets (tutti frutti), and sometimes even chicken or mutton.
Which rice is best for Zarda?
The best rice for Zarda is long-grain basmati rice because it stays separate, fluffy, and aromatic after cooking.
Where is Zarda from?
Zarda originally comes from the Mughal Empire and was a popular dish in the royal courts of India and Pakistan. It later became a traditional dessert in South Asia.
What do Punjabis call roti?
Punjabis call roti “Phulka” or “Chapati.” They also have special types like “Makki di Roti”, which is made from corn flour and eaten with sarson ka saag.
What is the other name of Zarda?
Zarda is also called “Meetha Pulao” or “Sweet Rice” in some regions.
How strong is Zarda?
If referring to Zarda rice, it is a sweet and flavorful dish. If referring to chewing tobacco (Zarda), it can be very strong because it contains high amounts of nicotine.
What is the price of Zarda rice in Pakistan?
The price of Zarda rice in Pakistan depends on the quality and brand. High-quality basmati rice costs around Rs. 300 to Rs. 600 per kg.
