Zarda Pulao (Yellow Sweet Rice)

To make Zarda Pulao, start by soaking 1 cup of basmati rice in water for half an hour. In a heavy-bottomed pan, combine the soaked rice, 1.5 cups of water, 1 tbsp of ghee, rose water with saffron, and turmeric powder. Cover and cook on low heat until the rice is about 90% done. In a separate pan, heat ghee and add cardamom and cloves, then sauté dry fruits. Add milk and sugar, bring to a boil, and mix this with the partially cooked rice. Cover and cook on low heat until the water evaporates, then let it rest for 10 minutes before serving.

Zarda Pulao is suitable for vegetarians as it contains no meat or animal products. However, it includes ghee and milk, which are not vegan. To make a vegan version, you can substitute ghee with coconut oil or vegan butter and use plant-based milk instead of regular milk.

If you don't have dry fruits on hand, you can substitute them with nuts like almonds or cashews, or use raisins or cranberries for a different flavor. You can also omit them entirely if you prefer a simpler version of Zarda Pulao.

To store leftover Zarda Pulao, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pan with a little milk or water to prevent it from drying out.

Zarda Pulao is a sweet dish that pairs well with savory items like biryani or spicy curries. It can also be served alongside other Indian desserts like Gulab Jamun or Kheer for a festive meal.