Zarda Sweet Saffron Rice - ICC March 2013

Most of you are probably aware that a few of us are running a Blogging Marathon with Traditional Dishes as this week's theme. In that context, this month's Indian Cooking Challenge was a boon in a way as the recipe also happens to be a traditional Kashmiri recipe.

This recipe more or less sounds like Annam Paravannam but for the addition of cinnamon, cloves and tutti-frutti. I somehow like the flavor of cinnamon and cloves in some of the sweets and so I was very happy to enjoy this sweet rice.  

Check out the recipe for Day 7 Week 2 of BM #27.

Ingredients - 

Basmati Rice 1/2 cup
Sugar 1/4 cup
Pistachio (chopped) 2-3 (I used Cashews)
Almond (chopped) 2-3
Candied fruits/ murabba / Tutti fruity 2 Tbsp
Cloves 2
Cinnamon 1"
Ghee 1 1/2 tsp
Cardamoms - 2 to 3
Milk - 1/4 cup
Yellow Food Color Pinch (I didn't use)
Saffron Strands few

Method Of Preparation -

Wash and soak the rice for 15 mins.
In a heated pan add 1/4 cup of sugar and about the same amount of water and boil to make syrup. Set aside.
In another heated pan add 1/2 tsp of ghee and roast all the dry fruits. Set aside. 

In another heated pan add ghee, cinnamon, clove, and cardamom.  When it starts giving out nice aroma add drained rice and 1/2 cup of water. Let it cook.

When the rice is almost cooked, add the sugar syrup and milk, yellow color (if using). Cover and cook in low heat.

Add half of the roasted nuts to the pan. When the rice is almost dry, sprinkle the soaked saffron strands.

When the rice is cooked, remove and garnish with rest of the nuts and tutti-frutti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

Preparation Time 30 min
Serves 2-3