Spoon Fork And Food

Tri Color Zarda Pulao – Made With Sprig Natural Food Color

Course

dessert

Cuisine

mughlai

Prep Time

10 minutes

Cook Time

50 minutes

Servings

servings

Ingredients

Spices :

Dry Fruits :

Course

dessert

Cuisine

mughlai

Prep Time

10 minutes

Cook Time

50 minutes

Servings

servings

Ingredients

Spices :

Dry Fruits :

Instructions

Wash rise in running water till water appears clear. Soak the rice for 40-45 mins before cooking.
Heat water in a large vessel, the water measurement should be double the rice. Once the water starts heating , add soaked rice along with green cardamom, cloves, cinnamon and bay leaf.
When the rice starts cooking add 1 tsp of ghee and saffron and cook the rice till 90% done.
Turn off the gas and pass the rice through a colander to drain water.
Collect the rice and spread on a wide tray so that they don’t stick to each other.
Meanwhile fry the dry fruits in ghee, keep aside.
Heat 1 cup water in a wok and once it starts boiling add sugar and boil til sugar melts and starts to thicken slightly.
Simmer the gas and add the cooked rice in the syrup and mix gently. Let the rice cook in medium to high flame till everything starts drying up.
Add ghee and mix well, this will avoid the stickiness.
Once the rice is done turn off the gas and divide it into three equal parts and in each part add 2-3 drops of SPRIG All Natural Color Extract, Spinach green, Marigold Yellow and Paprika Red.
Mix the colored rice individually in separate bowls till the color spreads evenly.
Add the fried nuts and raisins in the rice and give a quick toss.
Garnish with some grated coconut and slivered Almonds and Serve warm!

Recipe Notes

SPRIG GOURMET

If you like this recipe then try making at home and do not forget to share your feedback with me in comments below. Thanks for stopping by!