Meethe chawal is a candy rice, a conventional dish made in India throughout competition seasons Basant Panchami. Also called Zarda or Zarda pulao, it’s usually ready with Basmati rice, color (Turmeric, safforn), complete spices for taste, ghee, nuts, raisins and sugar or jaggery for sweetening. Let’s have a look at how you can make an ideal Meethe chawal with fluffy, not watery outcomes on this submit, guides you even if you’re a begginer.
Sometimes made throughout Pageant like Basant Panchami or additionally as a wealthy dessert throughout particular events.
Do try my Kashmiri pulao recipe and my Kashmiri naan recipe which additionally has a candy notice in it.
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Elements
Methe chawal is made usually throughout Basant Panchami competition,the place yellow meals symbolize prosperity and happiness. I’ve used solely pure meals colors,no hidden synthetic color!
- Basmati Rice:Fragrant,long-grain rice good for candy dishes.
- Sugar:Provides sweetness to the dish,regulate as per style.
- Turmeric:Gives a vibrant yellow shade naturally. Has very refined earthy flavour,matches the flavour profile of the dish.
- Ghee:Provides richness and aroma.
- Coconut Slices:For a gentle flavour and texture.
- Saffron:Infuses an opulent taste and golden hue.
- Cashews:Crunchy,provides a nutty taste.
- Almonds:Thinly sliced for texture.
- Raisins:Provides a candy,tangy style.
- Cardamom:For a candy aroma.
- Cloves,Cinnamon:For flavour
- Kewra Water:Enhances the perfume of the basmati rice.
- Salt:Balances sweetness,making it not flat.
See recipe card for precise portions.
Step-by-step photographs
Let’s have a look at how you can make one pot meethe chawal in strain cooker.
- Begin by washing rice and soak it for minimal half-hour. This step is essential for straightforward cooking and gentle texture. I used sizzling water,however you’ll be able to soak in plain too.
- As soon as finished,drain water. Then warmth a strain cooker with ghee. Add the tempering gadgets to it.
- After that,add sliced coconut and provides it a roast,adopted by nuts and raisins.
- As soon as the raisin bloats,add rice drained from water. Give it a roast to coat ghee and there isn’t any further moisture.
5. Then,add water,salt,saffron,kewra water,turmeric and blend properly. Deliver to boil.
6. Let it boil for two minutes or till the rice is seen on the floor.
7. Add sugar and provides it a stir with out breaking the rice.
8. Prepare dinner in lowest flame doable for 14 minutes firstly.
9. After that,open and provides it a mixture. For me at this level it was nonetheless watery on the backside.
10. So once more gave one other 5 minutes low flame cooking.
11. As soon as finished,let the strain go down naturally (if any). Once more give it a mixture,you should still have some moist syrup on the backside. However no want to fret.
12. Combine and preserve closed for quarter-hour.
13. After quarter-hour,all of the syrup might be absorbed by the rice and turn out to be fluffy.
14. If you’d like you’ll be able to once more warmth,garnish with a drizzle of ghee and serve sizzling!
Take pleasure in with a gentle gravy like paneer pasanda or one thing like Dum aloo. I can have it as resembling there’s the coconut+nuts texture,the rice is scrumptious and aromatic.
Substitutions &Variations
- You should use any uncooked rice or aromatic rice of your individual area. For instance jeeraga samba rice is a aromatic rice in southern a part of India.
- Use any nut of your selection,chironji,pistachios work properly too.
- Change ¾ cup white sugar with 1 cup powdered jaggery. I like to make use of natural jaggery powder in case if utilizing jaggery because it has much less/no chemical compounds.
Storage
You possibly can refrigerate the rice for couple of days and reheat to serve once more.
High Tip
My notes
- Soaking the rice rather well is essential,particularly on this recipe the place together with sugar,rice takes very long time to cook dinner.
- Relying on the cooker make and mannequin,the cooking time might differ. Simply ensure that to not let it burn within the backside.
- Once you open the cooker,if there’s lot of sugar syrup on the backside,that’s dripping quantity of syrup,cook dinner moreover. However whether it is simply moist and never very watery,you’ll be able to simply combine and provides it resting time. Because it cools,it will get absorbed,no have to panic.
- I soaked rice in measured quantity of water and used the identical water for cooking the rice.
FAQ
Since we add lot of complete spices and aromatic kewra water,there wouldn’t be any scent of turmeric in any respect.
It is regular for the rice turn out to be inflexible as we cook dinner with sugar,however it shouldn’t be laborious. Will probably be barely chewy. To bother shoot,you’ll be able to add 2 tablespoon milk and reheat.
Make sure that to soak minimal half-hour prior cooking. Boil 2 minutes earlier than including sugar. Prepare dinner for very long time in low flame as talked about and provides quarter-hour standing time.
Since we add sugar,it turns bit chewy. However growing the cooking time and including sugar after 2 minutes boiling helps.
Recipe card
Meethe Chawal Recipe
Meethe chawal is a candy rice,a conventional dish made in India throughout competition seasons Basant Panchami. Also called Zarda or Zarda pulao,it’s usually ready with Basmati rice,color (Turmeric,safforn),complete spices for taste,ghee,nuts,raisins and sugar or jaggery for sweetening.
Equipments (Amazon Affiliate hyperlinks)
Elements
- 1cupBasmati rice
- ¾cupSugar
- 10-20strands Saffron
- ¼teaspoonTurmeric
- ½teaspoonKewra water
- A pinch Salt
To mood
- 2 –3tablespoonsof Ghee
- 2-3cardamom
- 3cloves
- 1inchpiece cinnamon
- â…›cupsliced coconutcontemporary
- 10Cashews
- 5Almonds
- 20Raisins
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Directions
Begin by washing rice and soak it for minimal half-hour. This step is essential for straightforward cooking and gentle texture. I used sizzling water,however you'll be able to soak in plain too.
-
As soon as finished, drain water. Then warmth a strain cooker with ghee. Add the tempering gadgets to it.
-
After that, add sliced coconut and provides it a roast, adopted by nuts and raisins.
-
As soon as the raisin bloats, add rice drained from water. Give it a roast to coat ghee and there isn't any further moisture.
Then,add water,salt,saffron,kewra water,turmeric and blend properly. Deliver to boil.
Let it boil for two minutes or till the rice is seen on the floor.
Add sugar and provides it a stir with out breaking the rice.
Prepare dinner in lowest flame doable for 14 minutes firstly.
After that,open and provides it a mixture. For me at this level it was nonetheless watery on the backside,so once more gave one other 5 minutes low flame cooking.
As soon as finished,let the strain go down naturally (if any). Once more give it a mixture,you should still have some moist syrup on the backside. However no want to fret. Combine and preserve closed for quarter-hour.
After quarter-hour,all of the syrup might be absorbed by the rice and turn out to be fluffy.
If you'd like you'll be able to once more warmth,garnish with a drizzle of ghee and serve sizzling!
Video
Notes
- Soaking the rice rather well is essential,particularly on this recipe the place together with sugar,rice takes very long time to cook dinner.
- Relying on the cooker make and mannequin,the cooking time might differ. Simply ensure that to not let it burn within the backside.
- Once you open the cooker,if there's lot of sugar syrup on the backside, that's dripping quantity of syrup,cook dinner moreover. However whether it is simply moist and never very watery,you'll be able to simply combine and provides it resting time. Because it cools,it will get absorbed,no have to panic.
