### TranslatedIngredients: 1 cup Basmati rice - or any long grain rice,2 Saffron strands,1 tablespoon Milk,1/2 cup Sugar,4 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1/4 cup Badam (Almond) - sliced,1/4 cup Pistachios - sliced,2 tablespoon Raisins,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - for cooking ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Awadhi ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Meethe Chawal Recipe (Zarda Pulao), first clean, wash and soak rice in enough water for 15 - 20 minutes.Next dry roast the saffron strands in a small pan for few seconds. Turn off the heat. Add milk and stir to combine. Keep aside.Now bring 4 cups of water to boil in a large saucepan. Add half a stick of cinnamon and 2 cloves in the boiling water.Drain the soaked rice in a colander and add in the boiling water.Cook the rice till almost done but not fully cooked through. Once again drain the cooked rice in a metal colander and keep aside.Heat ghee in a heavy bottomed pan. Add remaining cinnamon, cloves and cardamom. Stir for few seconds to release the aroma of spices.Next add the rice along with sugar, saffron, dry fruits, raisins and turmeric. Drizzle a tablespoon or so of water. Stir to evenly combine.Cover the pan with a tight fitting lid and turn the heat to low.Let the rice simmer for 5 - 10 minutes on low heat. Turn off the heat. Do not open the lid immediately. Let the rice absorb the flavors for sometime.Open the lid, fluff the rice with a fork .Serve Meethe Chawal (Zarda Pulao) warm, garnished with sliced pistachio and almonds for a festive dessert or a dessert for a party when you plan a Mughlai Meal.