Fast Curries
Meethe Chawal also known as Zarda rice or Kashmiri sweet pulao Instant Pot Meethe Chawal – Kashmiri Sweet Pulav is an undemanding and effortless homemade dessert that is popularly served at weddings, parties and gatherings among Kashmiri’s. It is sweet, aromatic, and in other words, very delectable. It is best served warm, but it’s also great at room temperature.
Rice is a staple food in Indian and Kashmiri cuisine. Rice in the form of dessert is commonly served among Kashmiris. In addition to meethe chawal, thick and sweet kheer, and phirni are staple desserts. These are typically served at all weddings or social gatherings after dinner.
What is Instant Pot Meethe Chawal – Kashmiri Sweet Pulav?
Meethe chawal is an easy and simple dessert made with white basmati rice, ghee, nuts, dried coconut, whole spices, saffron, sugar and water.
There are many ways to cook this popular homemade dessert. For instance, some people cook it in a pot on the stove-top while others prefer to use a pressure cooker. I’m sharing the instant pot method.
Ingredients
Dry dates: Don’t use the soft mushy kind. You certainly need to use dried dates. Soak them in water for 10 minutes before chopping them. These are available in Indian grocery stores or on Amazon.
Almonds: Raw almonds. These are available in Indian grocery stores or on Amazon.
Basmati rice: Long grained basmati rice
Dried coconut strips. These are available in Indian grocery stores or on Amazon.
Other ingredients: Milk, saffron strands, dried bay leaf, green cardamom pods, black cardamom pods, whole black peppercorn’s, cinnamon stick, whole black cloves, sugar, golden raisins, ghee, water, and ground turmeric.
And most importantly an Instant Pot.
How do I make Instant Pot Kashmiri Meethe Chawal?
Prep:
Firstly, Rinse and soak the rice it in water for 10 minutes. This step speeds up the cooking time because the soaked rice has had time to soften and absorb moisture. Drain and discard the water.
Secondly, soak a pinch of saffron in 1 tbsp milk for 10 minutes. Saffron adds a great fragrance in addition to a great color. Moreover, it adds a tinge of yellow color to the rice.
Further, mix sugar in 1 and ¼ cup water along with turmeric and stir well. This step enables the sugar to mix well. Set this aside for 10 minutes.
Place the dates in a bowl and cover them with boiling water to fully submerge the dates. Let the dates soak for about 10 minutes. Use a serrated knife to slice the dates lengthwise into thin strips.
Place the raw almonds in boiling water to fully submerge the almonds. Let the almonds soak for about 10 minutes. Use your fingers to gently squeeze the almonds and loosen the skin from them. Use a serrated knife to slice the almonds lengthwise into thin strips.
STEPS:
Firstly, select sauté on the instant pot and adjust to normal. Add ghee to the pot. When the ghee is hot add almonds, coconut, and dates. Sauté till they change color and turn fragrant and brown.
Remove them and set them aside.
Then add the whole spices (bay leaf, black cardamom pods, green cardamom pods, whole black peppercorn’s, cinnamon sticks, and cloves).
Let them sauté for a minute.
Finally add white rice, the soaked turmeric and sugar water, nuts, golden raisins, and saffron + milk. Give it a good stir. Make sure the rice is under the water.
Press cancel. Secure the lid on and select manual/high pressure for 8 minutes. Most importantly, let the pressure release naturally.
Meethe chawal is best served warm, however, it is also great at room temperature.
Tried this recipe yet? Also, give us a rating, comment below in the reply section and let us know what you think. Moreover, follow us on Instagram @Fastcurries and Facebook @Fastcurries Tag us on instagram if you make this recipe.
Also, try some of our other dessert recipes:
Instant Pot Indian Rice Pudding / Instant Pot Kheer
Instant Pot Phirni/ Firni -Instant Pot Indian Rice Pudding
Instant Pot Meethe Chawal – Kashmiri Sweet Pulav
Equipment
- Instant Pot
Ingredients
- 4 tbsp ghee (clarified butter)
- 1/3 cup almonds (approximately 35)
- 1/3 cup dried coconut strips
- 7 dried dates {approximately 1/3 cup when cut into strips}
- 2 dried bay leaf (tej patta)
- 2 whole black cardamom pods (kali elaichi)
- 3 whole green cardamom pods (hari elaichi)
- 1/4 tsp whole black peppercorns (pooree kaalee mirch)
- 2 cinnamon stick 2 inch piece (dalchini)
- 6 whole cloves (laung)
- 2 cups basmati rice (rinsed and soaked in 2 cups of water for 10 minutes)
- 1 and 1/4 cup white sugar
- 2 and 1/4 cup water {for cooking}
- 1/8 tsp ground turmeric (haldi)
- 1/3 cup golden raisins
- 1/4 tsp saffron strands (approximately 20-25 strands)
- 1 tbsp whole milk (to soak the saffron strands)
Instructions
Prep
- Rinse the rice and soak it in 2 cups water for 10 minutes. When ready to cook, drain and discard the water that was used to soak the rice.
- Soak a pinch of saffron in 1 tbsp milk for 10 minutes.
- Mix the sugar in 1 and ¼ cup water along with turmeric and stir well. This step enables the sugar to mix well. Set this aside for 10 minutes. Do not discard the water. This water and sugar mix will be used to cook the rice.
- Place the dates in a bowl and then cover it boiling water to fully submerge the dates. Let the dates soak for about 10 minutes or more. When ready to cook, discard the water used to soak the dates. Use a serrated knife to slice the date lengthwise into thin strips.
- Place the raw almonds in boiling water to fully submerge the almonds. Let the almonds soak for about 10 minutes or more. When ready to cook, discard the water. Use your fingers to gently squeeze the almonds and loosen the skin from them. Use a serrated knife to slice the almonds lengthwise into thin strips.
Cook
- Select sauté on the instant pot and adjust to normal. Add ghee to the pot. When the ghee is hot: add almonds, coconut, and dates. Sauté till they change color and turn fragrant and brown. Remove the sauteed almonds, coconut, and dates from the inner pot and set them aside.
- Add the whole spices (bay leaf, black cardamom, green cardamom, whole black peppercorn’s, cinnamon stick, and cloves) to the ghee in the inner pot. Let the whole spices sauté for a minute.
- Then add white rice, the soaked turmeric and sugar water, sauteed almonds, coconut, dates, golden raisins, and saffron soaked in milk. Give it a good stir. Make sure the rice is under the water.
- Press cancel. Secure the lid on and select manual/high pressure for 8 minutes. When done let the pressure release naturally. Discard the bay leaf and cinnamon sticks.
- Serve hot.
