मीठे चावल की रेसिपी | Zarda Pulao | Kesari Bhat | Bhasanti Pulao Durga Puja | Chef Kunal Rice Recipe

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 1.0M views Apr 12, 2021

Sweet Saffron Rice or Meethe Chawal or Zarda Pulao is a very delicious dessert recipe prepared with rice, dry fruits, and saffron, giving it a very nice aroma and colour. It makes a perfect dessert for breakfast, lunch, or dinner recipes during festivals such as #Ramadan or #Baisakhi. This recipe is influenced by my father in many ways. Watch the video to know more! Introduction: 00:00

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Basmati rice (soaked) - 1 cup
Water - 2 cups
Turmeric - ½ tsp

For Dum

Ghee - 3tbsp
Cinnamon - 1small stick
Cardamom - 5nos
Black cardamom - 1no
Cloves - 4no
Coconut (dry, sliced) - a handful
Raisins - handful
Dates (sliced) - a handful
Almond (chopped) - a handful
Cashew nut (chopped) - a handful
Pista (chopped) - a handful
Milk - 1cup
Saffron - a pinch
Sugar - 1cup
Rosewater - 2tbsp
Kewra water - 1 tbsp

For the full recipe, click here https//www.chefkunalkapur.com/recipe/meethechawal/

Hi, I am Chef Kunal Kapur and this is my space, my channel.

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover मीठे चावल की रेसिपी?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.