Meethe Chawal
Prep time: 10 minutes (excluding soaking time)
Cooking time: 15-20 minutes
Serves: 5-6 people
Ingredients:
SELLA BASMATI RICE | T RT T 2 CUPS
WATER | GTI AS REQUIRED
GHEE | t 2-3 TBSP
WHOLE SPICES
CLOVES | 3-4 NOS
GREEN CARDAMOM | F 5TT 3 NOS.
CINNAMON STICK | INCH
BLACK PEPPERCORNS | HIG A 3-4 NOS.
FRESH COCONUT I TRG 8-10 SLICES
ALMONDS | aTcTH 8-10 NOS.
CASHEW| I 8-10 NOS RAISINS |付eT 1 TBSP WATER | TTi 2.5 CUPS
SALT |THG A PINCH
SUGAR | TaR 2 CUPS
SAFFRON |aRR A FEW STRANDS
ORGANIC FOOD COLOUR | sAF gs aR
(OPTIONAL)
Method:
Add the rice in a bowl and wash it well until the water
turns clear then let it soak for 30 minutes in fresh
water.
Once soaked, discard the water & set the soaked rice
aside while you do the further process.
Set a cooker over high heat & once it gets hot add in
the ghee, once the ghee gets hot add all the whole
spices along with fresh coconut slices, nuts & raisins,
stir well & roast for 2-3 minutes.
Further add in the soaked rice, stir well & cook the rice
in the ghee for 2-3 minutes over low flame.
Add water, salt along with sugar, saffron strands &organic food colour, stir well & cook until the sugar dissolves.
Further put the lid on & cook over high high flame for 1 whistle, then lower the flame & cook for 10-12 minutes
over extremely low flame, make sure that it doesn't
whistle
Once cooked, switch off the flame & let the cooker
de-pressurize naturally.
After the cooker has de-pressurized, open the
lid then partially cover the cooker & let it rest for
15-20 minutes, the grains of rice will soak up all the
remaining sugar syrup.
Once rested, your meethe chawal is ready, stir well &
serve with some fried nuts on top.
#YFL #SanjyotKeer #meethechawal