Zarda in Instant Pot

Zarda is a sweet rice dessert cooked variously in countries like Iran, Turkey, India and other parts of South Asia. With a base of basmati rice, it uses saffron, orange zest and dry fruits for flavor. The end result is a jewel toned dish that is as inviting as it is delicious.

My interest in Zarda arose after reading and being tempted to cook Sakshi’s recipe for Meethe Chawal on the blog. Yellow is the color of spring or Basant/ Vasant in India. The flowers all around are bright, yellow and red, and there is a promise of new beginnings. It is also a time of festivities. First comes the festival of Holi, quickly followed by Baisakhi in Punjab. Meethe chawal, a bright yellow dish, is cooked during this festival. Zarda is similarly cooked for festivities especially during the month of Ramzan. This year, as it happens, both festivals are on the same day! So, what better excuse than a celebratory occasion to test a new recipe.

Cooking in the Instant Pot

The instant pot was all the rage a few years ago and its popularity has not declined. The ease of using one pot for various dishes is certainly helpful. But honestly, I tend to use it most for making yogurt at home. This recipe was a challenge I set to push myself outside the habit I’ve created and try something new. Well, thankfully it worked out splendidly!

Basmati Rice – From Biryani to Zarda

Basmati is THE ONLY rice variety my family uses. Whether it is for rice with dal, or with kadhi or biryani or even kheer – this is our staple, go to rice. When reading about it on wikipedia I was relieved to learn that we Indians, especially North Indians, aren’t the only ones propelling the cultivation and consumption of Basmati. As a major cash crop it has taken a lot of heat for pushing our other indigenous rice varieties. While that problem definitely needs to be addressed there is a lot to be admired in long grain basmati. It is slender, aromatic and versatile – the recipes are proof. And so it is that across cultures, Zarda/Zerde/Sholezard is cooked with basmati rice. And I am not one to change that! Not yet.

Zarda in an instant pot – quick and sumptuous!

I read a really well written and beautifully shot recipe by Fatima Sadal while researching for my own experiment with the instant pot. I deviate from what she’s done but in essence working on the same principles – cook rice just enough to keep them fluffed and separate, and don’t skimp on the flavors. You will likely already have most ingredients in your pantry for this recipe and as always if a spice is missing, try replacing it with another that is nearest to its taste.

Ingredients for Zarda:

• Basmati Rice 1/2 cup
• Salt 1/2 tsp
• Saffron 1 tsp, more for garnish
• Orange zest 1tsp
• Ghee 3-4 tbsp
• Cardamom 5-6 pods, crush the seeds
• Cinnamon 2, 1″ pieces
• Cloves 4-5
• Jaggery 1/2 cup
• Water 1/4 to 1/2 cup for syrup, more for rice
• Assorted nuts 1/2 cup
• Golden Raisins 1/4 cup

Let’s make Zarda

Prep time: 10 minutes; Cooking time: 10 to 15 minutes; Total time: 20 to 30 minutes

1. To begin, wash and soak rice and raisins in separate bowls. Leave the raisins to plump up in water until needed later in the recipe.
2. Then, chop the dry nuts. I used almonds and cashews. I prefer not to fry them. You can fry them in ghee and keep until needed for garnish at the end.
3. Now add the rice with plenty of water to your instant pot. I used 2 cups of water for 1/2 a cup of rice. Add salt and close the instant pot lid with vent sealed. Set it to pressure cook on high for 3 minutes. You can get good results with a 2 minutes pressure cook as well.
4. While the rice is cooking, separate seeds from cardamom pods and pound them into a grainy powder. Zest an orange or mandarin to get about 1 tsp of zest. Use more if you prefer a citrusy flavor.
5. When the pressure cook time is over, quick release pressure and open the lid. Be careful when you do this to avoid any burns from the steam. Drain rice in a colander or sieve.
6. Add orange zest and two to three pinches of saffron to the rice. Gently mix, with a tossing motion. I used a fork and kept turning the rice. Once mixed in, let the rice sit while you move on to make the jaggery syrup.
7. I used jaggery for the syrup. This is easily replaceable with sugar. Turn on the instant pot to sauté mode, normal for 10 minutes. Then, add about 2 tbsp of ghee. Roast the spices in ghee until fragrant. Next, add jaggery and water.
8. Cover with a glass lid, and cook until all the jaggery has dissolved. I find it useful to break up jaggery as it softens in water.
9. Once all the jaggery has dissolved and syrup looks like it is starting to thicken, take it off the heat. Pour in a bowl and keep it ready for the finally layering of all ingredients.
10. Now, put the pot insert back and add a tablespoon of ghee to it. Keep it on sauté mode at low for 2 minutes while you layer all the ingredients. Add a layer of rice. With a light hand, gently spread the rice to cover the base. Pour 3-4 tablespoons of syrup on top of it followed by some raisins. Squeeze the water out of raisins before adding. Repeat this until all the rice has been used. Usually with a recipe for 1/2 a cup of rice, you’ll get two layers.
11. Put the lid back on with the vent on sealing position and Steam for 1 minute.
12. Quick release the pressure and open the lid. Be careful, as always! Using a spatula or a slotted spoon, gently mix the rice and let them sit for a minute or two before turning out in a serving platter or bowl.

There is a temptation to use up all the syrup. But resist it. Use 3-4 tablespoons per layer. Too much moisture will give you mushy rice. You can use leftover syrup to sweeten coffee or tea, or make a halwa, or another batch of Zarda! There are possibilities.

Zarda is ready to serve!

That’s it! Zarda is ready to serve. Its really great warm but you can also store it in the fridge and reheat as needed. I love to garnish mine with a few strands of saffron and some extra raisins along with the chopped nut that were prepped earlier.

Hope you will try this recipe and share it with those you love!