Meethe Chawal as it is popularly known in Northern States of India (Haryana, Uttar Pradesh and Punjab). A delicious rice preparation in Desi Ghee, colored with turmeric, flavored with spices like saffron, cardamom, with lots of nuts. The dish has a lot of variation within the Indian Subcontinent.
Ingredients
- Basmati rice (soaked) – 1 cup
- Turmeric – ½ tsp
- Ghee – 3tbsp
- Cinnamon – 1small stick
- Cardamom – 4=5
- Cloves – 4-5
- Coconut (dry, sliced) – handful
- Raisins – handful
- Almond (chopped) – handful
- Cashew nut (chopped) – handful
- Pistachio (chopped) – handful
- Milk – 1cup
- Saffron – a pinch
- Sugar – 1cup
- Rose water - 2 spoon
- Pomegranate (for garnishing - optional)
Process
1. Soak basmati rice for about 30 min. Boil 2 cups of water and add ½ tsp turmeric into it (if you have saffron, you can use that instead of turmeric powder) Drain the soaked rice and carefully pour into the boiling water and cook the rice over medium heat. Once the rice is 80% cooked, drain the rice and keep aside on a strainer.
2. Take a new heavy bottomed pan, heat over medium flame. Add ghee to the vessel once it's hot. Once the ghee melts. Add in the whole spices (bay leaf, clove, cinnamon, cardamom, star anise and the dried coconut. Stir for about 2 minutes and add in the chopped almonds, pistachio, cashew nuts and raisins. Roast this for about 1 min until the nutty flavor develops.
3. Add in the milk and saffron. Boil until the saffron releases its color and sweet smell. Now, add in the sugar and rose water. Stir until everything mixes well. Add in the rice and carefully mix the milk in the rice.
4. Cover the vessel with a lid and cook on low flame for 5-7 minutes or until all of the liquid is absorbed by the rice. Transfer the rice to the serving platter and serve hot. Garnish with some pomegranate while serving.
2. Take a new heavy bottomed pan, heat over medium flame. Add ghee to the vessel once it's hot. Once the ghee melts. Add in the whole spices (bay leaf, clove, cinnamon, cardamom, star anise and the dried coconut. Stir for about 2 minutes and add in the chopped almonds, pistachio, cashew nuts and raisins. Roast this for about 1 min until the nutty flavor develops.
3. Add in the milk and saffron. Boil until the saffron releases its color and sweet smell. Now, add in the sugar and rose water. Stir until everything mixes well. Add in the rice and carefully mix the milk in the rice.
4. Cover the vessel with a lid and cook on low flame for 5-7 minutes or until all of the liquid is absorbed by the rice. Transfer the rice to the serving platter and serve hot. Garnish with some pomegranate while serving.
P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe
