Not So Savoury Zarda Rice

Biryani is that one dish that has an intensifying, humongous list of fragrant spices. Biryani will always be close to my heart, especially because this was the first dish I tried my hands on. If you’re a newbie and want to dedicate your hours to cooking, you should first attempt to make simple recipes NAH! If you ask me – WHENEVER YOU ARE LEARNING ANYTHING I MEAN ANY BIG OR SMALL SKILL. FOCUS MORE ON THE DIFFICULT TASK – IF YOU SOMEHOW REACH THE HARDER SCALE THEN YOUR SIMPLE TASKS BECOME SIMPLER. Yes, believe me, apply this simple approach in your daily life, and you will be amazed by the flexibility of your mind. I hope my trick does wonder in your beautiful life.

Coming back to the recipe, I feel biryani is the most difficult recipe to cook, so I took it as a challenge, and when this gateway was crossed it became easier for me to make diverse sides of cuisine. Biryani taught me three requisite parts of cooking that are balancing flavors, bringing out tasty biryani curry, rice cooked in perfection, and above all making portions for the larger batch. I think biryani is like a top quality chef, as it acquaints you with the depth of cooking. After this, making korma, pulav, veg, or non-veg curries every style of cooking becomes smooth like butter – apart from Indian flatbread, this demands another theory. Zarda is also a similar version of a rice dish that looks different, tastes different, and smells different. Zarda and biryani go well together like song and dance. The combination is felicitous due to its per contra flavors. When biryani and zarda are interweaved side by side they bring out the incredible and sublime taste. A blend of blur piquancy and mild sweetness is something you should try at least once in your foodie life. We are not dessert lovers, but this particular is something to die for.

Zarda Sweetness Infused Rice

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25-30 minutes

Serves: 4 persons

Ingredients:

½ kg soaked rice

½ cup milk

½ cup ghee

1 full cup sugar, sweetness as per your liking

10 green cardamoms

1 tablespoon cloves

1-inch cinnamon stick

1 teaspoon orange food color

½ teaspoon salt

1 cup mawa or dried milk solids

7-8 gulab jamuns, small ones

Method:

• In a saucepan, pour milk with a cup of sugar, and boil the mixture until it becomes even in appearance. It should take at least 5 minutes.
• Meanwhile, in a pot, boil water and add ½ kg soaked rice with ½ teaspoon salt,1 teaspoon orange food color, 6 cloves, and 5 green cardamoms. A quick mix and allow it to boil until the rice is half done. Drain and done.
• In a large pot, drop ghee and allow it to melt, add cinnamon stick, 5 cloves, 5 green cardamoms, and allow it to release its aroma in ghee. After a few seconds, pour the entire milk mixture and cook for another 2-3 minutes on medium heat.
• Add boiled orange rice, cover, and cook on low for 6-7 minutes until the liquid evaporates.
• Top with some chopped nuts or dried milk solids. Turn down the flame, cover the pot and allow the milk solids to melt in its steam. Garnish white or golden looking jamuns and serve warm with biryani. Enjoy!.