A Royal Repast

Zarasht Pulao

Long grain Basmati rice cooked with sweet and sour purple berries native to Kashmir, enhanced with desi ghee and milk.
TOTAL TIME: 30 minutes
LEVEL: Moderate
2 cups
Basmati rice
8 – 10
green cardamoms
2 tbsp
desi ghee
½ cup
zarasht berries
½ cup
1 tbsp
melted butter, unsalted
Salt to taste
A few leaves of silver varq
  1. Pick, wash and soak rice for 30 minutes.
  2. Boil water with green cardamom and salt. Cook rice in this water till ¾th done.
  3. Strain the rice through a colander and keep it aside.
  4. Heat desi ghee in a pan, toss zarasht berries.
  5. Mix cream and melted butter in bowl and keep it aside.
  6. In a lagan arrange half the rice, pour the cream and melted butter on top evenly. Sprinkle half the tossed zarasht berries; arrange the remaining rice on top and the sprinkle the other half of berries over it.
  7. Cover with a lid or aluminum foil to seal the edges of the lagan; cook on dum until rice is completely done. Garnish with silver varq and serve.
Posted: May 30, 2016
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