### TranslatedIngredients: 4 Cardamom (Elaichi) Pods/Seeds,4 Cloves (Laung),1/2 inch Cinnamon Stick (Dalchini),1 Bay leaf (tej patta),1 1/2 cups Basmati rice - soaked for an hour,4 tablespoon Sugar,8 Badam (Almond) - broken,8 Cashew nuts - broken,12 Raisins,3 tablespoon Dry coconut (kopra) - sliced or chopped,1/2 cup Paneer (Homemade Cottage Cheese) - grated,1 teaspoon Orange Zest (Rind),1 teaspoon Lemon juice,2 Saffron strands - soaked in 2 tablespoon milk,Salt - to taste,Sunflower Oil - for cooking ### PrepTimeInMins: 5 ### CookTimeInMins: 30 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Awadhi ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Awadhi Style Zarda Pulao Recipe, we will firstly cook the basmati rice in a pressure cooker. Heat some oil and then add the whole spices and let the aroma release.Later add rice with 3 cups water. Cook the rice for 3 whistles and release the pressure naturally. Keep it aside.Heat a heavy bottomed pan with ghee, add all the nuts including almonds, raisins, cashew nuts with grated coconut. Toss till it turns onto golden brown. Add the sugar, and keep sautéing till the sugar meltsOnce done, add the grated paneer, and transfer the cooked rice onto the pan. Sprinkle the orange zest and lemon juice and toss again.Add a pinch of salt and the saffron soaked in milk and give it a final toss. Serve it hot. Serve the Awadhi Style Zarda Pulao Recipe for a wholesome Festive Lunch meal along with Dal Makhani, Paneer Butter Masala and Butter Naan.
