pressure cooking rice

Cup of Yum
1. Rinse ½ cup basmati rice very well in water till the water runs clear of starch. Then soak basmati rice for 30 minutes in enough water. After 30 minutes drain all the water and keep rice aside.
2. In a 2 litre pressure cooker, pour 1 cup water.
3. Add ⅛ teaspoon saffron strands (3 to 4 pinches).
4. With a spoon stir, so that the saffron strands mix with water.
5. Then add ½ cup rice and 5 to 6 cloves. You can even add 7 to 9 cloves if you want.
6. Pressure cook for 2 whistles or for about 6 to 7 minutes on medium flame.
7. Once the pressure settles down, then open the lid and check the rice if its cooked. The rice just need to be cooked. Gently fluff the rice.

making zarda

1. In a heavy kadai or pan, add 3 tablespoons ghee.
2. With a spoon or spatula spread ghee on all sides of the pan. This is done so that the rice grains do not stick to the pan when cooking.
3. Add the cooked rice in the pan.
4. Add ½ cup sugar.
5. Sprinkle ¾ teaspoon cardamom powder. You can also add 1 teaspoon cardamom powder for a pronounced cardamom aroma.
6. Mix well but gently, so that the sugar gets mixed evenly with cooked rice grains.
7. On a low flame or low heat, cook the pulao mixture. You will see the sugar melting and some liquid consistency in pulao.
8. Stir the zarda pulao mixture occasionally.
9. Cook till the sugar solution dries up. After cooking, if in case the rice grains feel hard or dense, then cover the pan with a damp cloth or cotton napkin. Cover with a lid and cook pulao for 20 to 30 seconds.
10. Once there is no liquid consistency, then add 8 pistachios (sliced), 8 almonds (sliced) and 8 cashews (sliced). Mix well and switch off the flame. If adding raisins, then you can add at this step.
11. Serve zarda rice hot or warm. Alternatively you can spread zarda a large plate and then serve. Garnish zarda pulao with some cashews, raisins, almonds and pistachios while serving.