Zarda Pulao Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method :
Boil water and add 1 tsp almond, 3-4 cardamoms, 1 clove and rice. Stir this mix well and bring to a boil. Reduce heat to low and cook till the rice is properly cooked. Drain water. Heat the milk, then add saffron and mix. Heat 2 tbsp ghee. Add cinnamon stick, cardamom, clove and sauté, add all the nuts and sauté, add turmeric and the cooked rice and gently mix everything together. Let the rice and nut mixture cook on low heat, add the saffron milk, sugar and sauté everything.

Drizzle the rose water all over the zarda and cover the dish again (let the rice absorb the rose water). Using a fork, fluff the rice and transfer to a serving dish. Add pomegranate kernels and some mixed nuts. Serve hot.

Method :
Pour warm milk into a bowl, add sugar, add yeast and mix well. Keep aside for 5 minutes. It will froth and rise. If it does not froth, discard and start again.

In a bowl add flour. Add water, olive oil, salt and the yeast mixture. Mix and make a smooth dough, keep in a warm place covered with a cling wrap for an hour.
Meanwhile, prepare the stuffing. Heat oil. Add cumin seeds, allow it to crackle. Add onions and fry till transparent. Add the chopped vegetables and cook. Add salt, red chilli powder, carom seeds, turmeric, all spice powder and chili sauce.

Remove from fire and add coriander leaves, cheese and lemon juice. Allow it to cool completely. Once the dough has risen to almost double its size after an hour or more, punch it down and knead. Pinch out small balls.

Line a baking tray with aluminum foil and grease with oil. Take dough and make a dent in middle and fill with vegetable stuffing. Bring the edges together, pinching with fingers and then smoothen the balls to give an even look. Arrange them on a baking tray. Brush with olive oil. Sprinkle sesame seeds on each bun and rest for a while more. Generously brush with milk. Bake at 190 degrees c for 17-20 minutes or until the crust turns golden brown. You can serve it with egg free mayo.

Method :
Blend the cream, lemon juice, garlic and pepper. With the motor running on high, slowly pour in the oil little at a time until the mixture thickens and resembles a soft mayonnaise. Add some salt for taste and store the mayonnaise in a glass jar. You can store this in the refrigerator for about a week.