Zarda Pulao : Eid-Ul-Fitr

Celebrations of festivals have assumed significant proportions in the wake of religious unrest and much could have been contained by understanding the true values behind the festivals.

Sharing the food with neighbours and relatives has always been at the forefront of the culmination of these festivities which fostered brotherhood, understanding and empathy. While tracing the history of communal dining, one comes across the real purpose and noble motive behind such occasion.

Eid markes the end of fasting during the months of Ramazan or Ramadan and is celebrated starting on the first day of the lunar month of Shawwal. I also recount some of the occasions of lavish dining along with some of my friends celebrating Eid . How can I forget the aroma which used to permeate the entire room with exotic spices and curries. Zarda pulao, meat curries, biryanis, sewai (sevaiyan) laden with nuts,  evoke some fond memories of those evening experiences in the company of friends.

Recipe : Zarda Pulao
1 cups Basmati rice  (Long grain rice as a substitute)
1 ½ cups milk
½  cup water
½  cups sugar
½  cup ghee
½ cup mixed dried fruits
6 whole cloves
3 sticks cinnamon
few strands of saffron diluted with warm water
Pinch of salt

Method:
Wash the rice with soft hand twice or thrice until the water runs clear and then, soak for 15 minutes.
Melt ghee in a cooking pan and add cloves and cinnamon, fry for a minute until fragrant. Add rice and continue frying until all the grains are well coated with ghee. Pour milk and water over the rice and raise the heat to medium high. Add sugar and diluted saffron and cook for another 10minutes until the rice is cooked and fluffy.

Note: Some of houses also use canned pineapple which is diced and added to the pulao during the last minute of the cooking of rice. If using fresh pineapple, simmer on low heat in sugar syrup before adding to the rice.

Tags: roti, vindaloo, tikka masala, paneer, desi, tandoori, curries, sambhar, bhatura, murgh