🧂 食材
- 2 cups Basmati rice(Sela rice preferred, soaked for at least 2 hours)
- 8 cups Water(for boiling rice)
- 1.5 cups Sugar(or to taste)
- 0.5 cup Ghee (clarified butter)
- 6 pieces Green cardamom pods
- 6 pieces Cloves
- 0.25 tsp Yellow or orange food coloring(or a pinch of saffron soaked in milk)
- 0.25 cup Milk(optional, for richness)
- 0.25 cup Almonds(slivered or blanched, for garnish)
- 0.25 cup Pistachios(slivered, for garnish)
- 0.25 cup Raisins(for garnish)
- 0.25 tsp Kewra essence or orange blossom water(optional, for fragrance)
👨🍳 步骤
- 1
Thoroughly wash the basmati rice until the water runs clear. Soak the rice in plenty of water for at least 2 hours (or as per package instructions for Sela rice).
- 2
In a large pot, bring 8 cups of water to a rolling boil. Add the food coloring (or saffron soaked in milk) and salt.
- 3
Drain the soaked rice and add it to the boiling water. Cook until the rice is about 90-95% done (al dente). It should be cooked through but still have a slight bite.
- 4
Drain the rice immediately in a colander and rinse with cold water to stop the cooking process. Set aside.
- 5
In a heavy-bottomed pan or wok, heat the ghee over medium heat. Add the green cardamom pods and cloves and sauté for about 30 seconds until fragrant.
- 6
Add the sugar and optional milk to the pan. Stir until the sugar dissolves completely and forms a syrup (chashni). Be careful not to overcook the syrup, as it can crystallize.
- 7
Gently add the drained rice to the syrup. Mix very gently to coat the rice grains evenly with the syrup, being careful not to break the rice grains.
- 8
Sprinkle the optional kewra essence or orange blossom water over the rice.
- 9
Cover the pan tightly with a lid (you can place a cloth under the lid to trap steam). Reduce the heat to the lowest setting and let the rice steam (dum) for about 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
- 10
Once cooked, gently fluff the rice with a fork. Garnish generously with slivered almonds, pistachios, and raisins.
💡 专业技巧
- ✓Using Sela rice is recommended as it holds its shape well and is less likely to become mushy.
- ✓Do not overcook the rice in the initial boiling stage; it will finish cooking during the steaming process.
- ✓Work gently when mixing the rice with the syrup to prevent the grains from breaking.
✨ 创意变奏
为您的创意版本提供灵感
- Add tutti frutti (candied papaya) for a classic Zarda variation.
- Some recipes include khoya (mawa) for added richness.