This meethe chawal recipe will bring hues of yellow to your home this Vasant Panchami

This Vasant Panchami, bring a delectable aroma and shades of yellow and saffron on the table with this recipe of meethe chawal, also known as zarda or sweet saffron rice by chef Reetu Uday Kugaji.

Recipe of meethe chawal by chef reetu uday kugaji. Image: chef reetu uday kugaji.
Recipe of meethe chawal by chef Reetu Uday Kugaji. Image: Chef Reetu Uday Kugaji.

As the breezy whiff of spring begins to find life in the air, we’re already looking at the auspicious time of Vasant Panchami knock on our doors. One thing every household finds semblance with during this festival is the hue of yellow. We suggest you to bring it to your kitchen, too, and indulge in this recipe of meethe chawal, also known as zarda or sweet saffron rice by chef Reetu Uday Kugaji. The word ‘zarda’ originates from the Persian word ‘zard’, which means yellow. And adding saffron to it lends it an even more mesmerising colour.

Chef Kugaji explains, one can cook the rice with the draining method too. The ratio of rice to water is 1:6 or 1:8 , provided one ensures that the rice is 90 per cent cooked and after cooking the rice, the excess of water is drained off and ensuring that the rice grains do not stick to each other.

Make the best meethe chawal at home
Feature zarda

This Vasant Panchami, bring a bright hue of yellow and saffron on the table with this recipe of meethe chawal, also known as zarda or sweet saffron rice by chef Reetu Uday Kugaji.

Type: Mains

Cuisine: Indian

Keywords: Meethe chawal, Sweet saffron rice

Recipe Yield: 4

Preparation Time: PT0H10M

Cooking Time: PT0H30M

Total Time: PT0H45M

Recipe Ingredients:

  • 1/2 cup Basmati Rice, aged and top quality
  • 2 Bay leaf
  • 2 Green Cardamom
  • 1 Black cardamom, crushed
  • 1/2 inch Cinnamon stick
  • 2 Cloves
  • 3/4th cup Water
  • Saffron, a generous pinch
  • Food-grade yellow colour- as required
  • 2 tbsp Clarified Butter (Desi Ghee)
  • 1/4 tbsp Buchanania lanzan seeds
  • 1/4 tbsp Cashew nuts, whole / broken
  • 1/4th tbsp Raisins
  • 1/4th tbsp Dried Coconut , sliced
  • Saffron Strands steeped in ½ cup of lukewarm milk to extract colour and flavour + 1 tsp. of rose water
  • 1/2 cup sugar
  • 1/2 tsp Lemon juice
  • 25 gm Khoya / Mawa, grated, or more as desired

Recipe Instructions:

Step 1:

Wash the rice in water, until the water runs clear.

Step 2:

Soak the rice for an hour. Drain the rice completely from the water in which it was soaked. Discard the water.

Step 3:

Add water in a deep non-stick pan , now add the bay leaf, green cardamom, black cardamom, cinnamon and cloves. Add the Saffron strands and Yellow food colour (optional).

Step 4:

Let the water come to a boil. Add the drained rice.

Step 5:

Cook the rice , until it is 90 % done.

Step 6:

In another heavy-bottomed deep non-stick pan add the clarified butter, heat on a medium flame ,add the nuts, sliced dry coconut and charoli.

Step 7:

Cook till it attains a little golden brown ensuring that they do not burn. Now add the raisins ,once they swell up, add the sugar.

Step 8:

Add the milk in which saffron strands were steeped, once the sugar melts, add the lemon juice and cooked rice. Mix it gently with the help of a fork.

Step 9:

Sprinkle it with the grated khoya. Drizzle it with rose water.

Step 10:

Cover and cook it on dum for 10 to 12 minutes.

Step 11:

Serve it garnished with fried nuts and edible dried rose petals.

Chef Reetu's tip:

You may add a little grated orange or lemon zest to the Zarda, as it imparts great freshness, flavour and fragrance to it.

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