Zarda Chaawal (Saffronated Rice)

This simple rice recipe from 660 Curries results in bright yellow, slightly sweet rice that was a huge success with the Kidlet. For my part, I wouldn't rank it as one of my top rice recipes, but it's tasty enough, a bit more interesting than plain rice, and comes together very quickly and easily using ingredients we always have on hand.

This version has been altered slightly to use brown rice and cook in the Instant Pot.

Zarda Chaawal

660 Curries

Ingredients

• 1 C long-grain brown rice
• 2 tbsp ghee
• ½ tsp saffron threads
• 2 tsp granulated sugar
• ½ tsp coarse salt
  

Directions

1. Configure the instant pot for sauté and melt the ghee in it.
2. Add the rice and saffron and stir, toasting gently, for 1-2 minutes, until the rice is coated with saffron.
3. Add sugar, salt, and 1 C water. Seal and pressure cook on high for 20 minutes.¹
4. Let pressure release naturally for 10 minutes, then fluff rice and serve.

 

---

¹ Normally we use 18 minutes for brown rice, but as the pot is already hot it doesn't benefit from the preheating time; thus, the cooking time needs to be extended slightly. ^Back