Sweet Rice is one of my favorite international desserts. Pakistani Zarda is as beautiful as it is delicious. It is made in one step with the help of your Instant Pot and absolutely crave-worthy.
Why You’ll Love This Recipe
- Fast. Ready in under 30 minutes with the help of your Instant Pot.
- Easy. Follow a few simple steps to get a decadent sweet rice that turns out perfectly every time.
- Vegetarian . The perfect meat-free treat for the vegetarians in your life.
- Delicious. Absolutely packed with flavor from the saffron milk, pistachios, and raisins.
Pakistani Zarda Sweet Rice is a delicious Pakistani dessert that is full of rich flavor and texture. It’s famous for the pretty yellow color it gets from the saffron that’s in the recipe. It also has nuts and raisins making it have an interesting texture, besides just the softness of the rice.
Do You Have To Grind Your Own Spices?
I suppose you don’t have to grind your own spices, but I highly recommend it. When you grind your own spices, it keeps the herbs and spices fresh, and you garner much more flavor for your recipe.
In this Pakistani Zarda Sweet Rice specifically, grinding the saffron helps to release the color and flavor more so it can absorb into the rice while it cooks. You can just throw in sprigs of saffron, but the results won’t be as delicious.
What Kind of Rice is Sweet Rice?
For this sweet rice recipe, I chose to use basmati rice. I use it in a majority of my recipes, so that’s what I had in my pantry. You can also use glutenous rice, or jasmine rice for this dish.
Is Sweet Rice Healthy?
Calling sweet rice healthy may be a bit of a stretch since it contains sugar, ghee, and whole milk. However, it does have several healthy elements, such as nuts, raisins, and spices.
Always know your dietary restrictions before indulging in a new recipe to know if it is a good fit for your personal health.
Ingredients Needed
Saffron Mixture:
- Saffron Strands
- Sugar Or Other Sweetener Equivalent
- Whole Milk
For the Rice:
- Ghee , divided
- Sliced Pistachios
- Sliced Almonds
- Raisins
- Basmati Rice
- Sugar Or Other Sweetener Equivalent
- Ground Cardamom
- Cinnamon
- Ground Cloves
How To Make Sweet Rice
- Make the Saffron Mixture: In a mortar and pestle , grind together the 1 teaspoon of sugar and saffron strands. You’re doing this so that the saffron mixes well with the rice later.
- Mix the saffron with 1/4 cup warm milk (15 seconds in the microwave) and set aside
- You can also just soak the saffron threads with 1/4 cup warm milk (15 seconds in the microwave) and set aside, but grinding the saffron first releases more aroma and color into the rice.
- Turn your instant pot on sauté High and when it is hot, add 1 tablespoon of ghee. When the ghee is hot add the nuts and raisins and cook until they are lightly browned and the raisins are puffy about 2-3 minutes.
- Remove nuts and raisins leaving behind as much of the ghee as possible.
- Add another tablespoon of ghee and all remaining ingredients including rice, water, sugar, saffron milk (saffron and milk together), ground cardamom, ground cinnamon, and ground cloves
- Cook at high pressure for 6 mins HP and allow it to release all pressure naturally.
- Add reserved nuts and raisins, mix with a gentle hand so as to not break the rice, and serve.
How Long Does It Last?
Since this Sweet Rice recipe doesn’t contain meat protein, it will stay just as tasty as the day you prepared it for quite some time. If stored in an airtight container in the refrigerator, you can expect it to maintain the same texture and flavor for up to a week.
More Delicious Rice Recipes
- Instant Pot Mexican Rice
- Dirty Rice
- Jamaican Rice and Peas
- Instant Pot Black Beans and Rice
- Instant Pot Sticky Rice with Sausage
Sweet Rice | Instant Pot Pakistani Zarda
Ingredients
Saffron Mixture:
- ▢ 2-3 threads ( 2 threads ) Saffron Strands
- ▢ 2 teaspoons ( 2 teaspoons ) Sugar Or Other Sweetener Equivalent
- ▢ 1/4 cup ( 61 g ) Whole Milk
For the Rice:
- ▢ 2 tablespoons ( 2 tablespoons ) Ghee , divided
- ▢ 2 tablespoons ( 2 tablespoons ) Sliced Pistachios
- ▢ 2 tablespoons ( 2 tablespoons ) Sliced Almonds
- ▢ 1/4 cup ( 36.25 g ) Raisins
- ▢ 1 cup ( 185 g ) Basmati Rice
- ▢ 1.5 cup ( 375 g ) Water
- ▢ 3/4 cups ( 150 g ) Sugar Or Other Sweetener Equivalent
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cardamom
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cinnamon
- ▢ 1/8 teaspoon ( 0.13 teaspoon ) Ground Cloves
Instructions
- Make the Saffron Mixture: In a mortar and pestle , grind together the 1 teaspoon sugar and saffron strands. You’re doing this so that the saffron mixes well with the rice later.
- Mix the saffron with 1/4 cup warm milk (15 seconds in microwave) and set aside
- You can also just soak the saffron threads with 1/4 cup warm milk (15 seconds in microwave) and set aside, but grinding the saffron first releases more aroma and color into the rice.
- Turn your instant pot on sauté High and when it is hot, add 1 tablespoon ghee. When the ghee is hot add the nuts and raisins and cook until they are lightly browned and the raisins are puffy, about 2-3 minutes.
- Remove nuts and raisins leaving behind as much of the ghee as possible.
- Add another tablespoon of ghee and all remaining ingredients including rice, water, sugar, saffron milk (saffron and milk together), ground cardamom, ground cinnamon, and ground cloves
- Cook at high pressure for 6 mins HP and allow it to release all pressure naturally.
- Add reserved nuts and raisins, mix with a gentle hand so as to not break the rice, and serve.
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Sweet Rice | Instant Pot Pakistani Zarda
Ingredients
Saffron Mixture:
- 2-3 threads Saffron Strands
- 2 teaspoons Sugar Or Other Sweetener Equivalent
- 1/4 cup Whole Milk
For the Rice:
- 2 tablespoons Ghee divided
- 2 tablespoons Sliced Pistachios
- 2 tablespoons Sliced Almonds
- 1/4 cup Raisins
- 1 cup Basmati Rice
- 1.5 cup Water
- 3/4 cups Sugar Or Other Sweetener Equivalent
- 1 teaspoon Ground Cardamom
- 1/2 teaspoon Cinnamon
- 1/8 teaspoon Ground Cloves
Instructions
- Make the Saffron Mixture: In a mortar and pestle , grind together the 1 teaspoon sugar and saffron strands. You’re doing this so that the saffron mixes well with the rice later.
- Mix the saffron with 1/4 cup warm milk (15 seconds in microwave) and set aside
- You can also just soak the saffron threads with 1/4 cup warm milk (15 seconds in microwave) and set aside, but grinding the saffron first releases more aroma and color into the rice.
- Turn your instant pot on sauté High and when it is hot, add 1 tablespoon ghee. When the ghee is hot add the nuts and raisins and cook until they are lightly browned and the raisins are puffy, about 2-3 minutes.
- Remove nuts and raisins leaving behind as much of the ghee as possible.
- Add another tablespoon of ghee and all remaining ingredients including rice, water, sugar, saffron milk (saffron and milk together), ground cardamom, ground cinnamon, and ground cloves
- Cook at high pressure for 6 mins HP and allow it to release all pressure naturally.
- Add reserved nuts and raisins, mix with a gentle hand so as to not break the rice, and serve.
Sweet Rice | Instant Pot Pakistani Zarda https://twosleevers.com/instant-pot-pakistani-zarda-sweet-rice/
This Chicken Haleem recipe is an amazing comfort food with a nourishing mix of grains, lentils, and meat. I’ve made it simple with the Instant Pot, so you don’t have to cook all day. If you’ve ever wondered how to make Pakistani haleem in an Instant Pot or Pressure cooker, let me show you a one-step method to make this.
Why You’ll Love This Easy Instant Pot Recipe
- Deep, comforting flavors that taste like an all-day simmered dish but cook in a fraction of the time.
- Ultra-creamy, velvety texture thanks to blended lentils, grains, and tender chicken.
- High-protein and satisfying , making it a hearty meal perfect for lunch, dinner, or meal prep.
This Pakistani main course is made with chicken and is a great well balanced high protein meal. Made in an Instant Pot , this family dinner comes together quickly and easily for a delicious meal everyone will love.
What Is Haleem?
Haleem is made of a mix of grains and lentils and some type of meat–often mutton or chicken. This dish is slow cooked for seven to eight hours, to thoroughly break down the meat and grains, resulting in a paste-like consistency.
Did I just lose you when I said Paste-like? I know I was not keen to eat or try this dish because of the paste-like part, but I now regret my reluctance because it’s not a paste–it’s a spoonful of deliciousness. The various grains, meats and spices just come together beautifully.
This is also a very nourishing dish, full of complex carbohydrates and protein. It is often made for Iftar during the month of Ramadan when the faithful fast from sunup to sundown. Breaking that long fast with a dish of rib-sticking haleem is a wonderful thing to long forward to.
This recipe makes a great dish for Ramadan! You can find more great Instant Pot Ramadan recipes in my 15 Instant Pot Ramadan Recipes post .
Why Use An Instant Pot
Pakistani Haleem is normally a dish that people just set out to cook all day. You have to cook it low and slow and really, it takes ALL DAY. I think we all know I don’t have the patience to cook anything all day for a single dish. The Instant Pot has spoiled me.
I set out to find the perfect Instant Pot recipe for Pakistani Haleem and I finally have it down. This turns out the same perfect, smooth consistency as when you make it with the traditional method, minus the monotonous stirring and long cook times.
My need for efficiency in all things has made this recipe quick so you can enjoy this comfort food anytime.
If you’re looking for more great Pakistani dishes , my Pakistani Chicken Karahi is to die for!
Where To Get Haleem Mix
If you live close to an Indian grocery store, you may find a premade mix of cracked wheat berries and lentils labeled Haleem mix (not Haleem Masala which is a spice mix in a small cardboard box). You can use this in place of the wheat berries and lentils below. If not, look for cracked wheat like this to make up your own mix of lentils and wheat berries.
What Does Haleem Taste Like?
Haleem is a wonderfully spiced dish that is loaded with flavor . This recipe has a mild heat to it, but nothing overpowering. If you prefer more heat in our food you can add a little more cayenne pepper if you like.
Ingredients You’ll Need
- 1/4 cup Ghee - It enhances flavor, helps deeply caramelize the onions, and adds the silky mouthfeel that traditional haleem is known for.
- 2 cups Sliced Onions - The onions cook down until golden and sweet, creating the foundational depth and richness in the haleem.
- 1 pound Boneless Skinless Chicken Thighs - Chicken thighs simmer until tender and shreddable. Their higher fat content compared to breasts adds moisture, flavor, and richness.
- 4 cups Water - Water acts as the main cooking liquid, softening the grains, dals, and chicken. As the mixture cooks, it transforms into a thick, stew-like consistency essential to haleem.
- 1/2 cup Cracked Wheat Berries - These provide the signature thick, hearty body of traditional haleem.
- 1/2 cup split Chana Dal - They soften completely and blend seamlessly into the haleem, creating its iconic porridge-like consistency.
- 1 tablespoon Minced Ginger - Ginger adds brightness, warmth, and digestive benefits. It balances the richness of the grains and chicken with fresh heat.
- 1 tablespoon Minced Garlic - Garlic builds savory depth and aromatic complexity, infusing the haleem with traditional South Asian flavors.
- 1 teaspoon Ground Cumin - Cumin brings a warm, earthy, slightly smoky note that anchors the spice profile of the dish.
- 1 teaspoon Ground Coriander - Coriander adds gentle citrusy, floral undertones, balancing the warmth from spices like cumin and cayenne.
- 1 teaspoon Turmeric - Turmeric adds golden color and a mild earthy bitterness that rounds out the flavor and enhances the aromatic qualities of the haleem.
- 1 teaspoon Cayenne Pepper - Cayenne contributes heat, sharpening the overall flavor.
- 2 teaspoons Garam Masala - One teaspoon is added during cooking to infuse warmth, sweetness, and complexity. The second teaspoon is stirred in at the end to brighten the flavor and add a fresh, aromatic finish.
- 1/4 cup Julienned Ginger - Fresh ginger strips add a burst of brightness and mild heat as a garnish.
- 1/2 cup Chopped Cilantro -Cilantro adds herbal freshness that lifts and balances the richness of the dish.
- 2 tablespoons Ghee - A final drizzle of ghee enhances aroma, adds silkiness, and gives the haleem its traditional glossy finish.
How To Make Chicken Haleem
- Prep. Turn the Instant Pot on Sauté and when it is hot, add the ghee.
- Sautee the onions are brown and crispy, about 10 minutes. Remove half the onions and set them aside for garnishing
- Pressure cook. Add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala. Cook on high pressure.
- Puree. Using an immersion blender , purée the meat and grains together until you have a smooth, thick stew.
- Finish. Add 1 teaspoon of Garam Masala and stir. Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
- Serve. Pour the additional ghee on top, and serve.
Tips And Tricks
Here are some helpful tips and tricks to ensure your Instant Pot Chicken Haleem turns out perfectly creamy, deeply flavored, and authentically comforting every time.
- Use chicken thighs, not breasts. Thighs stay tender and juicy through pressure cooking and shred beautifully into the creamy mixture.
- Rinse the grains and lentils thoroughly. This removes excess starch and helps the haleem cook evenly and blend smoothly.
- Don’t skip the natural release. Allowing the Instant Pot to naturally release pressure helps the grains and lentils fully soften and keeps the chicken extremely tender.
Variations
Here are several flavorful and customizable variations to help you tailor Instant Pot Chicken Haleem to your taste, dietary needs, or the ingredients you have on hand.
- Coconut Haleem - Stir in ¼ cup coconut milk at the end for a subtle sweetness and a creamier, South Asian–inspired twist.
- Vegetable-Fortified Haleem - Add grated carrots, chopped spinach, or zucchini to boost nutrition and volume without altering the flavor much.
- Richer Haleem - Add an extra 1–2 tablespoons ghee during finishing or stir in a small spoon of butter for a more indulgent, silky finish.
What To Eat With Chicken Haleem
Here are some delicious accompaniments that pair beautifully with chicken haleem, helping you create a complete, flavorful, and satisfying meal.
- Naan or Roti - Soft, warm flatbreads are perfect for scooping up the thick, creamy haleem.
- Paratha - Buttery, flaky parathas add richness and make the meal feel extra indulgent.
- Lemon Wedges - A squeeze of fresh lemon brightens the flavors and cuts through the richness.
How Long Does It Last?
Once you have made the haleem, let it cool to room temperature and transfer it to an airtight container. It will keep well in the fridge for up to 3 days. You can also freeze it for up to a month. Thaw in the fridge overnight and reheat it on the stovetop until it is warmed through.
More Instant Pot Recipes
- Instant Pot Pork Tenderloin
- Instant Pot Pinto Beans
- Tamale Pie
- Beef Barbacoa
- Instant Pot Harira Soup
- Eggplant Pasta
- Instant Pot Pork Tenderloin
- Instant Pot Acorn Squash
Haleem Recipe | Chicken Haleem
Ingredients
- ▢ 1/4 cup ( 45 g ) Ghee
- ▢ 2 cups ( 320 g ) Sliced Onions
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , left whole
- ▢ 4 cups ( 1000 ml ) Water
- ▢ 1/2 cup ( 100 g ) Cracked Wheat Berries
- ▢ 1/2 cup ( 96 g ) Split Chana Dal , or a mix of other split dals such as urad, toor, red lentils etc
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Coriander
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1 teaspoon ( 1 teaspoon ) Cayenne Pepper
- ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala , divided
For Finishing
- ▢ 1/4 cup ( 24 g ) julienned ginger
- ▢ 1/2 cup ( 8 g ) chopped cilantro
- ▢ 2 tablespoons ( 2 tablespoons ) Ghee
Instructions
Turn the Instant Pot on Sauté and when it is hot, add the ghee.
To the hot ghee, add the thinly sliced onions and sauté until the onions are brown and crispy, about 10 minutes.
Remove half the onions and set them aside for garnishing
To the pot with half the onions and ghee, add the chicken, wheat berries and chana dal, 4 cups water, ginger, garlic, cayenne, turmeric, salt, cumin, coriander and 1 teaspoon of the garam masala.
Cook on high pressure for 35 minutes and allow the pot to sit undisturbed for 10 minutes. Then release all remaining pressure.
Open the lid and using an immersion blender, purée the meat and grains together until you have a smooth, thick stew.
Add 1 teaspoon of Garam Masala and stir.
Garnish with julienned ginger, the reserved fried onions, and chopped cilantro.
Pour the additional ghee on top, and serve.
You can substitute mutton, goat or beef for the chicken in this recipe without changing anything else.
Check that your spices aren’t stale before you use them. Rub a little between you fingers and if it doesn’t release an aroma it’s time to buy more.
Serve with naan or rice .
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
