Zarda is by far everyone’s favorite. Give this Zarda Pulao recipe a try and learn a new way of making zarda.
Watch this Masala TV video to learn how to make Zarda Pulao, Stuffed buns and Egg free mayo Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 9 January 2020.
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Zarda Pulao:
Ingredients
Rice 1 cup
Milk ½ cup
Turmeric ½ tsp
Clarified butter 4 tbsp
Green cardamom crushed 1 tbsp
Cinnamon 1
Cloves 3
Saffron 1tsp
Nutmeg pinch
Sugar ¼ cup
Rose water 1 tbsp
Pomegranate ½ cup
Almonds ¼ cup
Pistachios 2 tbsp
Raisins 3 tbsp
Dried apricots 2 tbsp
Melon seeds 2 tbsp
Method :
Boil water and add 1 tsp almond, 3-4 cardamoms, 1 clove and rice. Stir this mix well and bring to a boil. Reduce heat to low and cook till the rice is properly cooked. Drain water. Heat the milk, then add saffron and mix. Heat 2 tbsp ghee. Add cinnamon stick, cardamom, clove and sauté, add all the nuts and sauté, add turmeric and the cooked rice and gently mix everything together. Let the rice and nut mixture cook on low heat, add the saffron milk, sugar and sauté everything.
Drizzle the rose water all over the zarda and cover the dish again (let the rice absorb the rose water). Using a fork, fluff the rice and transfer to a serving dish. Add pomegranate kernels and some mixed nuts. Serve hot.
Stuffed buns:
Ingredients
Flour 1-1/2 cups
Milk ¼ cup
Lukewarm water ¼ cup
Yeast ¾ tbsp
sugar 1tbsp
Salt to taste
Olive oil 3tbsp
Black sesame seeds 1tsp
Sesame seeds 1tsp
Ingredients For stuffing:
Cabbage chopped 1 cup
Potato boiled / mashed 1
Carrot chopped 1
Green beans chopped few
Onion, chopped 1
Carom seeds 1tsp
All spice powder ¼ tsp
Cheese ¼ cup
red chili powder ¼ tsp
chili sauce 2tbsp
Turmeric powder Pinch
Coriander leaves as required
Lemon for juice ½
oil 1tsp
Salt as required
Method :
Pour warm milk into a bowl, add sugar, add yeast and mix well. Keep aside for 5 minutes. It will froth and rise. If it does not froth, discard and start again.
In a bowl add flour. Add water, olive oil, salt and the yeast mixture. Mix and make a smooth dough, keep in a warm place covered with a cling wrap for an hour.
Meanwhile, prepare the stuffing. Heat oil. Add cumin seeds, allow it to crackle. Add onions and fry till transparent. Add the chopped vegetables and cook. Add salt, red chilli powder, carom seeds, turmeric, all spice powder and chili sauce.
Remove from fire and add coriander leaves, cheese and lemon juice. Allow it to cool completely. Once the dough has risen to almost double its size after an hour or more, punch it down and knead. Pinch out small balls.
Line a baking tray with aluminum foil and grease with oil. Take dough and make a dent in middle and fill with vegetable stuffing. Bring the edges together, pinching with fingers and then smoothen the balls to give an even look. Arrange them on a baking tray. Brush with olive oil. Sprinkle sesame seeds on each bun and rest for a while more. Generously brush with milk. Bake at 190 degrees c for 17-20 minutes or until the crust turns golden brown. You can serve it with egg free mayo.
Egg free mayo:
Ingredients
Cream ½ cup
Mustard paste 1tbsp
Garlic finely chopped 1 clove
Black pepper powder ¼ tsp
Lemon juice ½ tsp
olive oil 1tsp
Salt to taste
Method :
Blend the cream, lemon juice, garlic and pepper. With the motor running on high, slowly pour in the oil little at a time until the mixture thickens and resembles a soft mayonnaise. Add some salt for taste and store the mayonnaise in a glass jar. You can store this in the refrigerator for about a week.
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