Meethe Chawal or the sweet pulao is considered one of the most auspicious dishes in Punjabi Cuisine. Desserts made with rice are popular in Punjabi to name few – Kheer, Phirni and this unusual version of savory rice is a specialty prepared on certain festive occasions. Considered a good omen, to combine yellow rice with sugar and serve it as a sacred offering to the deity of the family. Enriched with the aroma and color of saffron and cardamom, this sweet pulao is the fitting end to a conventional Punjabi meal. The earthy taste of whole spices and the sweetness of saffron make this sweet pulao a perfect melody of flavors. Don’t forget to garnish Meethe Chawal with a generous amount of almonds and pistachios before serving.
This Meethe Chawal Recipe is just in time for the festival of Sankranti and Baisakhi. The harvesting festivals of India celebrated across the nation with different names. So we have more than one reason to celebrate the shades of yellow. And this time of the year also set the mood for the forthcoming spring season. It’s the moment to shed the layer of woolens and step outside to bask in the glory of bright, sunny days ahead. Winters are definitely not one of our favorite time of the year.Delhi winter is really harsh and bizarre. And we are eagerly waiting for the spring. Even the slightest reflection of it makes us feel excited. It is amazing how this seasonal cycle has a strong appearance on our moods and taste buds. These days we are sticking to almost everything that could keep us warm and cozy. Khas – Khas Doodh, Punjabi Chitt and an unlimited consumption of coffee are few things that help us somehow to face this cold weather.
Meanwhile, you try this Meethe Chawal for the upcoming festivities. Stay warm this week, everyone! Learn how to make perfect Meethe Chawal with this quick and easy recipe. It’s easy to adapt to your personal taste preferences, and so delicious!
- 1 Cup long grain basmati rice
- 3 tbsp ghee
- an inch stick of cinnamon
- 2 cloves
- 1 star anise
- 4 green cardamoms crushed
- 1/4 tsp of saffron strands
- 1 tbsp milk
- 1/4 tsp turmeric powder
- 1/3 Cup sugar or to taste
- 1/4 Cup sliced almonds, pistachio and raisins
- Clean, wash and soak the rice for 30 minutes in water.
- Dry roast the saffron strands in a small pan for few seconds. Turn off the heat. Add the milk, stir and set aside.
- Drain the water from the soaked rice and transfer the rice to a metal colander.
- In a large saucepan ( buy it here ) heat 3 Cups of water. Add cloves, star anise and two cardamoms.
- Add drained rice in the saucepan. Stir and cook till the rice is parboiled (halfway cooked through). Turn off the heat. Drain the water from the cooked rice and let it sit on a metal colander.
- Heat ghee in a heavy bottom wide skillet ( buy it here ).
- Fry the sliced dry fruits for 5 - 10 seconds in the ghee and transfer to a bowl.
- Add cinnamon and remaining cardamom pods. Fry till the aroma of spices is released.
- Next, add the parboiled rice, saffron mixture, sugar, turmeric and 2 tbsp of warm water. Gently mix.
- Close the skillet with a tight fitting lid. Allow the rice to cook and absorb the flavor of aromatics at the lowest heat.
- Cook the rice this way for 5 - 10 minutes. Turn off the heat. And do not open the lid of the skillet until you are ready to serve the sweet pulao.
- Open the lid of the pan, gently fluff the rice using a fork and garnish with sliced dry fruits.
- Serve Meethe Chawal warm.
- Recommended Equipment: Heavy Bottom Skillet ( buy it here )