Jorda

January 24, 2013

Sweet Rice with Pineapple

(Jorda)

Zarda is a conventional bubbled sweet rice dish, local to the Indian subcontinent, made with saffron, milk and sugar, and seasoned with cardamom, raisins, pistachios or almonds. The name 'zarda' comes from Persian word 'zard' زرد signifying 'yellow', in light of the fact that the food shading added to the rice gives it a yellow tone.

Sweet Rice with Pineapple (Jorda) is a saffron and orange scented sweet rice pilaf, frequently tracked down on Bangladeshi tables for bubbly events.

Ingredients:

450 gm (1 lb) pullao or basmati rice,

¾ cup chopped pineapple,

4 cardamoms,

2 cloves,

2 sticks 2.5 cm piece cinnamon,

½ cup ghee,

3 ½ cups sugar,

2 tablespoons raisins,

1 tablespoon shredded pistachios,

1 tablespoon shredded almonds,

 Tablespoons grated mawa,

½ teaspoon saffron,

Egg yellow food color.

Cooking Process:

Step 1

Boil 7 cups of water adding food color (light color is desirable). Rinse the rice, add to the boiling water and stir. After 15 – 18 minutes when rice is cooked, pour in coriander to discard gruel. Spread to cool.

Step 2

If possible select a fresh pineapple. Cut the pineapple lengthwise and core with a fork. In case of canned pineapple chop it finely.

Step 3

In a saucepan place the sugar mixed with ¼ cup of water. Add the cardamoms, cinnamon and ghee. Cook over a moderate heat stirring constantly. When sugar melts add the pineapple. Cook for 5 minutes. Add the rice and saffron and stir. Cook for five minutes and add the raisins. Keep covered over a very low heat for 8 – 10 minutes or spread rice on an oven tray. Put in the hot oven 180⁰C (350⁰F) for 20 – 30 minutes.

Step 4

Remove the tray from the oven and allow to cool. Serve in a dish. While serving, fluff up the sweet rice kernels with a fork. Garnish with raisins, pistachios, almonds and mawa.

Serve for dessert or with or tea or coffee. Yields 16 – 20 servings.