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Zarda Pulao is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
Rinse basmati rice thoroughly until the water runs clear, then soak in water for 30 minutes; drain before cooking.
In a medium saucepan, bring 4 cups water with cinnamon stick, cloves, and salt to a boil over medium-high heat. Stir in the soaked rice, lower the heat, cover, and simmer until the rice is just tender but not mushy (about 7–8 minutes). Drain any excess water.
Warm 1/4 cup ghee in a large heavy-bottomed skillet over medium heat. Add drained rice and sauté gently for 2 minutes, being careful not to break the grains.
Dissolve saffron threads in 2 tbsp warm milk and add to the rice along with the rest of the milk, granulated sugar, cardamom, and yellow food color. Mix carefully without over-stirring. Cover and cook on the lowest heat for 10–12 minutes, using a thick bottom or heat diffuser to avoid burning.
In a separate skillet, heat a little ghee over low-medium heat and fry the almonds, cashews, and mixed dried fruit until lightly golden. Scatter over the zarda pulao. Cover, turn off the heat, and let the pulao steam in its own warmth for 10 minutes before serving.
