Biye Barir Shahi Zarda

A mouth watering delight for the perfect occasion. Make this Biye Barir Shahi Zarda and enjoy your Eid. #HappyCookingToYou #FoodFusion #EidSpecial

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  • Water 2 litres or as required
  • Darchini (Cinnamon sticks) 2
  • Laung (Cloves) 3-4
  • Hari elaichi (Green cardamom) 3-4
  • Lemon wedges 1 whole
  • Namak (Salt) 1 tsp or to taste
  • Zarda rang (Orange food color) 1 tsp or as required
  • Chawal (Rice) Sella/Basmati 500g (soaked for 30 minutes)
  • Ghee ½ Cup
  • Badam (Almonds) halved 2-3 tbs
  • Pista (Pistachios) halved 2-3 tbs
  • Kishmish (Raisins) 2 tbs
  • Sugar 1 & ½ Cup
  • Water ½ Cup
  • Laung (Cloves) 9-10
  • Hari elaichi (Green cardamom) 5-6
  • Ghee 1 tbs
  • Khoya crumble 200g
  • Condensed milk ¼ Cup
  • Cream 2 tbs
  • Gulab jamun small for garnishing


In a pot,add water,cinnamon sticks,cloves,green cardamom,lemon,salt,orange food color,mix well and bring it to boil.

Add rice,mix well and boil until 3/4th done (6-8 minutes) then remove & discard lemon & whole spices, strain rice & set aside.

In a pot,add ghee and let it melt.

Add almonds,pistachios and fry for a minute.

Add raisins,mix well & fry for 30 seconds & reserve half for garnishing.

Add sugar,water and mix well.

Add cloves,green cardamom,mix well & cook on low flame until sugar is dissolved (2-3 minutes).

Now add boiled rice,mix well and cook for 4-5 minutes,cover & steam cook on low flame for 18-20 minutes.

Prepare Khoya Topping:

In a saucepan,add ghee and let it melt.

Add khoya,condensed milk and cream,mix well and cook on low flame until it melts & becomes creamy (2 minutes) (Don’t overcook).

On serving dish,add zarda rice,khoya toping and garnish with fried nuts,gulab jamun & serve.


(Before serving,zarda rice must be cool down and don’t add khoya topping on hot zarda rice).

Recipe By: Seema Hanif

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