Kesariya Rice is a delicious and unique Indian dish made with basmati rice, saffron, milk, sugar, and nuts. It is a popular dish during festivals and special occasions. The saffron gives the rice a beautiful yellow color and the nuts add a delicious crunch. Kesariya Rice is a sweet and savory dish that is sure to please everyone.
Here Is Some Info About Kesariya Rice Also Called Saffron Rice
Kesariya Rice (also known as Zarda Pulao or Meethe Chawal) is a traditional Indian dish made with basmati rice, saffron, milk, sugar, and nuts. It is a popular dish during festivals and special occasions. The saffron gives the rice a beautiful yellow color and the nuts add a delicious crunch. Kesariya Rice is a sweet and savory dish that is sure to please everyone.
Some Fact You May Also Know About Kesariya Rice
Fact No 1: The name “Kesariya” comes from the Sanskrit word “kesara,” which means “saffron.”
Fact No 2: Kesariya Rice is believed to have originated in the Mughal Empire.
Fact No 3: The dish is often served during the spring festival of Holi, as the yellow color of the rice is symbolic of springtime.
Fact No 4: Kesariya Rice can also be served as a dessert or as a snack.
The Occasion When Kesariya Rice Is Mostly Served
1: Diwali, the festival of lights
2: Holi, the festival of colors
3: Eid-ul-Fitr, the festival that marks the end of Ramadan
4: Onam, the harvest festival of Kerala
5: Durga Puja, the festival that celebrates the victory of Durga over the demon Mahishasura
Kesariya rice is a delicious and versatile dish that can be enjoyed on any special occasion. It is a beautiful and flavorful way to celebrate the arrival of spring or any other happy time.
Kesariya Rice & Saffron Rice
- 2 cups basmati rice, rinsed and drained
- ¼ teaspoon saffron threads
- ½ cup milk
- 3 tablespoons sugar
- 4 cloves
- 4 green cardamoms
- 1 bay leaf
- 2 tablespoons cashews, chopped
- 2 tablespoons raisins
- 1 tablespoons ghee
- Salt to taste
- Rinse the basmati rice in cold water until the water runs clear.
- Soak the rice in water for 30 minutes.
- Drain the rice and set it aside.
- Heat the ghee in a pan over medium heat.
- Add the cardamom, cinnamon, and cloves and cook for a minute, or until fragrant.
- Add the rice and cook for 2-3 minutes, or until the rice is coated in ghee.
- Add the milk and water and bring to a boil.
- Reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
- Stir in the sugar and saffron and cook for 1-2 minutes, or until the sugar has dissolved.
- Remove from the heat and let cool slightly.
- Serve hot with nuts, raisins, and other dried fruits.
Use good quality basmati rice.
Soak the rice for at least 30 minutes before cooking.
Use whole milk for the best flavor.
Add the sugar and saffron at the end of cooking, so that the saffron does not lose its color.
Serve with nuts, raisins, and other dried fruits.
Also Make It Unique
You can add a few drops of orange food coloring to the rice to give it a brighter yellow color.
You can also add a pinch of cardamom powder to the rice for an extra layer of flavor.
If you want to make this dish even more decadent, you can top it with whipped cream or a dollop of yogurt.