Sweet Rice Recipe | Zarda Pulao Recipe | Meethe Chawal

Zarda Pulao or zafrani pulao (also known as meethe chawal) is a traditional ghee-enriched yellow-coloured sweet rice dish delicately flavoured with saffron and aromatic spices, and loaded with dry fruits and nuts, that is popular across north India and also in Pakistan and Bangladesh.

This sweet rice recipe is typically served as a dessert or as part of the main meal at weddings, celebrations, and festivals like Diwali, Holi, Baisakhi, Rakshabandhan, and Karva Chauth. It is an essential part of Eid celebrations.
 

Zarda Pulao derives its name from the Persian word zard meaning yellow, the colour traditionally being imparted by the addition of saffron. Nowadays, food colouring is added by some to achieve the bright yellow hue that is characteristic of the dish, but we do not recommend that practice. 

Because it is made from sugar in rice, zarda pulao is also known as meethe chawal / meetha pulao (sweet rice) or kesari meethe chawal (saffron sweet rice) or peeley chawal (yellow rice) in Punjab and parts of north India.

Rajasthan, Kashmir, and Bengal (mishti bhaat) have their own sweet rice recipe versions. A south Indian variation is rice kesari bath or rice kesari, which is a creamier and richer dish, with the cooked rice almost melting into the ghee. The addition of coconut is not typical in north India, but is common in Maharashtra where the dish is called sweet coconut rice.
 

In Punjab, variations of this meethe chawal recipe are traditionally served during Basant Panchami and Baisakhi celebrations that mark the beginning of the Punjabi new year and the harvest season. Basant Panchami is especially associated with yellow because the colour signifies the arrival of spring and the bounty of nature. People not only wear yellow clothes, but also cook yellow-coloured sweet dishes like peeley chawal.

Basmati rice, ghee, and sugar are the basic ingredients of any zarda recipe. Whole spices like green cardamom (hari elaichi), cinnamon (dal chini), and saffron (kesar) impart rich flavours and enticing aromas. Dry fruits and nuts like almond (badam), pistachio (pista), cashew nut (kaju), and raisin (kishmish) add extra crunch and flavour and give the dish it visual appeal.
 

Traditionally, the spices and nuts are sautéed in ghee, after which the rice is added, coated with ghee, then cooked till al dente (till it is about 90 to 95 per cent done) with the addition of water. The sugar is then added, and it is simmered till done.

An essential ingredient in traditional Muslim-style zarda is orange zest, which imparts a wonderful freshness, flavour, and aroma. This is something we have incorporated to great appreciation in our sweet rice recipe.

Muslim-style zarda pulao also often contains khoya (mawa – dried evaporated milk solids), which adds a rich creaminess to the dish.
 

Our quick and easy zarda pulao recipe shows you how to make sweet rice with an easy method that results in a scrumptious, flavour-packed, and utterly irresistible dish with readily available ingredients in your kitchen.

This delicious cardamom- and saffron-flavoured sweet rice dish makes for a wonderful end to a celebratory meal. It also goes well as a standalone dish with spicy non-vegetarian dishes like bhuna pasanda or Punjabi dhaba chicken.
 

Zafrani Zarda rice cooking tips:

For best results, always use aged and good quality long-grained basmati rice. Soak the rice for just 30 minutes to hasten the cooking process. Do not overcook the rice; each grain of rice should be separate.

Also, use good quality unadulterated saffron. For the perfect yellow colour in zarda pulao, soak saffron in warm milk or water till the saffron releases its colour and fragrance.
 

For an extra bright yellow, add yellow or orange food colouring if you wish – though this is not something we recommend. We prefer our colour to come from natural sources.

Adjust the quantity of sugar as per taste. You can replace sugar with gur (jaggery) or boora (unrefined sugar) as an alternative in meethe chawal.

Ghee is essential for the rich taste and flavour of zarda pulao. Don’t substitute ghee with any other oil.
 

Add additional dry fruits of your choice like chironji (charoli nut), slivers of dried coconut (kopra), and kewra water (screwpine) or rosewater for extra flavour and taste, if so desired.

It is best to make this sweet rice recipe on the stovetop, in a pot or pan. Do not use a pressure cooker, which will usually produce mushy rice.

Allow the rice to rest for 5 minutes after it is done. Gently fluff with fork to separate the grains of rice.
 

Garnish zarda pulao with toasted nuts, or pomegranate arils, or even fresh rose petals.

Zarda Pulao or  Meethe Chawal is a fragrant sweet rice dish made with rice, dry fruits and saffron. Learn how to make popular Indian Zarda Pulao with step by step video instructions, along with all ingredients and cooking method for Sweet Rice from Yummefy Recipes.

Or if it’s rice that you want, then see all our Rice Recipes right here!