Khan Lady: ZARDA - SWEET RICE

SWEET RICE

(ZARDA)

For those with a sweet tooth...this rice is just irresistible! You have to be very attentive while preparing this recipe, but I assure you that the outcome is well worth the effort. Usually the type of rice used for this dish is called SELLA or SILLA rice. This rice is the type that does not break while cooking - not matter how reckless you get with them. Personally I do not like the taste of Silla Rice, so I use the Basmati Rice but extra care is to be taken while preparing Basmati rice otherwise you might end up with a mush or under-cooked rice, rather than fluffly rice. Also, this rice is also prepared as one colour rice (Yellow/Orange or Saffron) but I always opt for multi-coloured rice as I find they look more tempting!

INGREDIENTS

2 Cups Basmati or Silla Rice

2 Cups Sugar
1 Cup Water

Few Blanched and Split Almonds

Few Pistachio Nuts - Split
Cashew Nuts - Split (Optional)

Some Raisins

3 or 4 Cardamom Pods

2 or 3 Cloves

Zest of 1 Orange

Juice of Half a Lime

Few Drops of either Rose Essence or Screwpine Essence (Kewra)
Few Drops each of Red, Green and Yellow Liquid Food Colours

1/2 Cup of Oil

PREPARATION

Have these ingredients ready before you start

Rinse out the rice a few times or until the water runs clear. Soak rice for 15 to 20 minutes if using Basmati Rice. If using Silla Rice then it will have to be soaked for at least 2 hours.

Meanwhile, take a heavy based saucepan, add the oil and tip in the cloves and cardamom. Do not let it heat for too long otherwise the spices will splutter and fly out of the pan.

Add the sugar, water, orange zest and lime juice. Let it come to the boil and then reduce heat to simmer

Boil for a few minutes. It will become foamy. Reduce the heat and cook until sticky but still runny.

Take another large saucepan, add plenty of water (about 10 to 15 cups), cover with lid and wait for it to boil. Remove rice from water that it is soaking in and tip into the boiling water. If you want to prepare the one colour (Saffron colour) rice, you will have to add a little bit of Orange Food Colour or a few strands of saffron at this stage. Later omit the step of adding different colours towards the end of course. Now this is the crucial stage for the success of the rice. You have monitor the rice closely. It has to be cooked to ALMOST done stage...not completely done. Make sure it is not half done...but just nearly done. Take a grain of rice and press between thumb and finger. You should feel only a very slight grain left in the middle of the rice grain. Drain the rice.

Add the rice to pan with the syrup. Place pan on high heat.

Keep stirring on and off until you see that most of the moisture has evaporated. Lower the heat.

Drop in the food colours in 3 separate areas over the surface of the rice. Sprinkle over the rose or screwpine essence.

Scatter most of the nuts and raisins over. Save some for garnishing. Reduce heat to extreme low. Cover with airtight lid and leave to steam for about 8 to 10 minutes.
Take pan off the heat set pan aside to cool for about 15 minutes before the next step to be done